Hot Jobs Staffing & Recruiting, a TTP, Inc. Company’s Post

How do we attract attention and stand out…. From the crowd on LI, on the #tradeshow floor… or as a restaurant in a crowded local market? Let’s face it. It’s not easy. There is a sea of sameness and “noise” that makes it hard to be found. We need to make sure that we have a unique offering, message, value prop… or other distinguishing brand offering! So… props to The Sole Proprietor of Worcetser MA for rocking the giant inflatable crab on top of their most excellent seafood restaurant. As we always reccomend to our clients who want to stand out on the show floor… the wow factor that you use needs to be related to the story that you are telling about your brand or offering. IE, the inflatable waving man that you put in front of a car wash might attract your attention… but it has nothing to do with getting a clean car… so it won’t resonate long term. But the giant crab 🦀 has everything to do with seafood and the yummy shellfish offerings that they promote in the summer time! So stand out, and do it in a way that makes you memorable… long term!! #brand #experientialmarketing #tradeshows #eventprofs

BBQ season is here! 🍖 Whilst most people are debating the best marinade, we've been debating the nuances of classifying BBQ products 🔎 Specifically ribeye steak with a packet of seasoning and an already seasoned ribeye steak - same tariff code or different code? And is it the same duty rate? Find the answer in our latest blog https://lnkd.in/eRRnNS98 #foodclassification #retailer #foodmanufacturer #tariffcode #customsclassification

PLAN AN ARIZONA TRIP WITH THESE UNFORGETTABLE STOPS! It's hard to separate Arizona from the mile-deep Grand Canyon that runs through it or the vast desert that covers much of the landscape, but ask anyone who lives in Arizona and they'll tell you the state offers so much more. It has over 100 wineries and almost the same number of craft breweries, some of the nation's top spas, and more than its fair share of James Beard-nominated chefs and restaurants. https://lnkd.in/gCSx37iE #vegasluxuryrealestate #ellimanagents #ellimannevada #douglaselliman #douglasellimanrealestate #thenextmoveisyours #topproducer #lasvegashomesforsale #lasvegasrealestate #lasvegasluxuryrealestate #luxuryrealestate #luxurylifestyle #vegasluxuryrealty #vegasluxuryrealtor

BBQ season is in full swing! 🍖 Whatever the weather it seems this year. Whilst most people are debating the best marinade, we've been debating the nuances of classifying BBQ products 🔎 Specifically ribeye steak with a packet of seasoning and an already seasoned ribeye steak - same tariff code or different code? And is it the same duty rate? Find the answer in our latest blog https://lnkd.in/eRRnNS98 #foodclassification #retailer #foodmanufacturer #tariffcode #customsclassification

Tomahawk is a battle axe of the North American Indians, and it is also the name of a steak made of marbled beef, which many have dubbed "ribeye on the bone", in the menu of some restaurants it is called that, and is a piece of meat from the back on a long, cleaned rib, outwardly similar to the harsh weapon of the American Indians. During the heyday of cattle breeding in the Wild West, somewhere in the 19th century (or earlier), American cowboys often cooked steaks over a fire. They are said to have invented a way to cut the juiciest piece of beef right on the large rib bone. Cowboys really like to eat meat right off the bone and without having to cut it. In those days (20th century), huge beef steaks, even with a rib, were a great value. It was a dish that was treated on special occasions. Subsequently, the Tomahawk became popular all over the world, became a symbol of luxury and meat gourmetism. A steak of a real predator. One steak is enough for 2 people. The location in the bull is a thick edge and back part. This is a tenderloin between the 6th and 12th rib of the cattle carcass, that is, from the thick edge (Rib). From the same cut as Ribeye. The difference is that the tomahawk is on the bone. Long From 5 to 30 cm! This is a very juicy meat with the highest degree of marbling - an even distribution of fat layers. The thickness of the steak is up to 5 cm, and the weight can sometimes reach 1.3 kg! Alternative names: cowboy ribeye, ribeye on the bone, rib steak, côte de boeuf steak (in the UK), rib fillet steak (USA). Tomahawk is a juicy and tasty meat, with an oily taste and a light nutty aftertaste ... The appearance of this steak is impressive and deserves special occasions - the best dinners with friends and family. From London to Tokyo: Where Tomahawk Is Served Around the World Tomahawk steak is served in fine dining restaurants around the world, including London, Los Angeles, New York, Tokyo (and other cities in Japan), Leon (Spain), Chicago, and more. Can you guess how much the most expensive Tomahawk steak costs? 3...2...1... This is a Japanese A5 Wagyu Tomahawk that costs $1,000. It's called Papi Steak, and it's served at Aragawa Restaurant in Tokyo, Japan. In the lower east of the UK, there is a chain of restaurants called Tomahawk Steakhouse, which first opened in 2017. They serve only the best quality and dry-aged tomahawk steaks. The diet of Aberdeen Angus bulls is such that the marbled beef is sweet, and also with a caramel crust when fried. To achieve this, each Angus, depending on the time of year, eats either grass in the meadows or grass mixtures. Upon reaching 350 kilograms, it is sent to the feedlot, where it eats grain feed for 250 days, the basis of which is sweet corn.

This week, we're spotlighting the Australian Lamb Leg – a cut worth exploring for its versatility and flavour. In the food world, the lamb leg stands out for its versatility and rich flavour, a testament to Australian farming's commitment to quality. Known by its HAM number #4820, the lamb leg is a choice cut from the hindquarter, making up about 30% of the entire carcass. Its preparation is a careful process, where the chump is removed with precision, and the shank is trimmed, leaving a thin layer of fat. This fat layer is crucial; it's what helps the lamb retain its juiciness during cooking. The lamb leg is more than just a piece to be roasted whole or deboned and butterflied. It houses three distinct muscles - the knuckle, silverside, and topside - each offering chefs the flexibility to create a range of dishes from smaller roasts to succulent steaks and chops. Its flavour and texture are unparalleled, often becoming the highlight of the menu, whether in a traditional contemporary venue . Check out the Rare Meat Academy where there are some great recipes and more information. https://lnkd.in/gRsQZG5C #LambLeg #AustralianLamb #ChefLife #CulinaryArt #SustainableMeat #ButcherySkills #FarmToTable #MeatLovers #GourmetCooking #FoodInnovation #ProfessionalChefs #CulinaryCraftsmanship #FlavourExploration #TextureMatters #MenuHighlight #TraditionalCuisine #ContemporaryCooking #CulinaryFlexibility #SteakAndChops #RoastPerfection #AusChef #ACF #AustralianCulinaryFederation

HAB’s Beef comes from a single source of excellence: Greeley, Colorado.📍 This idyllic spot - with its clear mountain water, cool nights, and abundant corn - helps raise healthy, wholesome cattle. Learn more about our single-sourced process via hab@halperns.com 📲 #halpernsangusbeef #Angus #beef #chef #restaurant #restaurantindustry #steak #steakhouse #steaks #quality #meatindustry #fooddistribution #fooddistributor #foodindustry

The definition of cleaning is the activity of removing the dirt from things and places. Source: Cambridge Dictionary #Clean #CleanKitchen #Fact #Catering #Cleaning

It's all about making the kitchen work as smoothly and efficiently as possible. Here's how it works: Adande drawer management is a clever way to organize and manage a kitchen, especially in a professional or commercial setting. Drawer Organization: In a kitchen, there are many things you need to store, like ingredients, vegetables, and even ice cream! Adande drawers are like special storage spaces that keep everything at just the right temperature. For example, they can be set to keep ice cream super cold, so it stays nice and creamy. Temperature Control: Adande drawers let you control the temperature of each drawer separately. This means you can have one drawer for frozen items and another for fresh veggies, all at their ideal temperatures. It's like magic! Energy Savings: These drawers are also really good at saving energy. They don't let cold air escape when you open them, which helps save electricity and keeps the kitchen eco-friendly. Easy Access: One more cool thing is that these drawers are easy to open and close, so chefs can quickly grab what they need without wasting time. It's like having a secret stash of ingredients right at your fingertips. So, Adande drawer management is like having a super organized and efficient kitchen that keeps everything fresh, saves energy, and makes cooking a breeze! 🍽️👨🍳🥦 Dickie Enterprises, LLC #texas #oklahoma

The culinary expertise of NaisLee Catering LLC is delicious whether sweet or savory!