Paris Baguette North America’s Post

Beer 🍺can be one of the most profitable segments at your restaurant or bar - and beer sales often exceed food sales in many operations. But in light of restaurant supply chain issues, labor shortages, and other challenges in the foodservice industry - what's on the horizon for beer? Before we look into the future of the beer industry, let's start by looking at sales trends over the past few years, and how that could impact what's coming in 2024 + beyond: https://hubs.ly/Q02ng2Cg0 #commercialrefrigeration #foodserviceequipment #beerindustry #foodserviceindustry

Why did Kentucky Fried Chicken get so bad? The perception of a fast-food chain's quality can be subjective and may vary from person to person. If you feel that Kentucky Fried Chicken (KFC) or any other restaurant has declined in quality, there could be several reasons, and it's essential to note that opinions on this matter can differ. Possible reasons for perceived decline in quality at fast-food chains like KFC could include: Read more https://lnkd.in/dckf9RpQ Also visit this https://lnkd.in/dWK8wRGG

Labor rates continue to rise for foodservice operators, that is a consistent theme I hear when talking to operators around the country. Making dough requires time, equipment, labor, space and consistency and often operators find pain points in many of those. What historically has been on the market have been doughs full of preservatives that make chefs want to continue to create a dough they can be proud of and requires all the things necessary to produce them that they may not have now. Alfresco Pasta has created a six ingredient pizza dough that provides chefs with complete versatility in making a pizza or flatbread in their kitchen without the headaches of making the dough. Cold fermentation, live yeast and great flour go into making this chef driven blank canvas. If you've been on the hunt for a high quality dough that can help you scale and focus on other things, this dough is for you. Use that space, labor and time for something else and let this dough come through the back door with a homemade feel and flavor.

How to Master the Basics in Baking? Baking is not just a culinary skill; it's an art form that brings joy to both the baker and those who savour the delectable creations. Whether you're a novice baker looking to get started or someone who wants to refine their baking skills, mastering the basics is the first step toward becoming a proficient baker. Enrol in the Baking Institute in Chennai to master your baking skills. This article will explore essential tips and techniques to help you embark on your baking journey. Visit: https://lnkd.in/gddDNfPr

Food cost is going up faster than most Chefs can keep up with. It is scary and it is crippling restaurants everywhere. So they rely on a few strategies that they are comfortable with in order to keep up. Typically that means they raise prices, or cut portions. However these are the three things that I see them missing almost every time. 1- Storage organization 2- Ordering to either fill the shelves or cut the orders to try to spend less 3- Rushing to place orders at the last minute So here are three things I recommend to every operator who is battling food cost so they don’t have to rely on raising prices. 1- Label all of your storage 2- Actually order what you need and need what you have 3- Schedule time to order in a calm manner Do these three things moving forward and you will start to see opportunities you didn't know were there. ➡️I'm Simon Zatyrka If you're sure "there's got to be a better way to do this" follow me ring the bell 🔔( you'll get all the new stuff) and drop me a DM so we can get to work on getting your costs under control. #chef #culture #leadership #restaurants P.S. please repost for your network ♻️

3 Tips on how to feed a whole bunch of people quickly and efficiently 📝 ✨ Make cold sides and condiments “grab & go friendly” ✨ Have meats and hot sides served from heated chafers by service professionals ✨ Break up the service into separate stations (mains, desserts, beverages, etc) to minimize congestion #rcevents #catering #officecatering

How to Master the Basics in Baking? Baking is not just a culinary skill; it's an art form that brings joy to both the baker and those who savour the delectable creations. Whether you're a novice baker looking to get started or someone who wants to refine their baking skills, mastering the basics is the first step toward becoming a proficient baker. Enrol in the Baking Institute in Chennai to master your baking skills. This article will explore essential tips and techniques to help you embark on your baking journey. Visit: https://lnkd.in/e5EHkgf5

Good things come to those who wait—like the perfect swirl of ketchup on a hot plate of fries. A recent survey, conducted by market research firm Toluna, found that 85% of U.S. respondents hold out for condiments when their restaurant meals arrive, and 61% will hold out for Kraft Heinz Tomato Ketchup specifically. These findings serve as the inspiration for Heinz‘s highly relatable new ad campaign, in which a ketchup fan is willing to wait for his favorite condiment. 🍟 What do you think of the ad by by Chilean agency 1984? https://adweek.it/3Udj8NY

Are you selling multiple chicken based products? Your menus might feature chicken wraps, chicken salads or chicken and rice boxes. Therefore, running low on cooked chicken will significantly impact the items you can offer your customers. Introducing our production planner ... This will look at recent sales trends, use the recipe data to predict the quantities needed throughout the day and generate a plan. The Restaurant Manager can then review these plans and amend them in bulk by considering changes in predicted net sales, which then amends the entire day’s production plan. These approved plans drive the supplier ordering process, ensuring you have the right ingredients! https://lnkd.in/eYYFP-KC #productionplanner #fastfood #qsr #restaurants #enterprisecentric

Idea for supermarkets to explore Ask your local supermarket to chop up onions for you Some supermarkets already do this, and will have fresh, precut, onions, garlic, bell peppers and other similar things put out for you to just purchase and cook with. If they don't, I've successfully been able to ask my local Acmes and Robertsons to make it a part of the daily rotation. The chopped onions last maybe a day so it's good to plan to buy them when you either plan to cook or meal prep. On days where I knew I had no food in the house, it was nice to be able to drop by an Acme after work, pick up stew beef, already chopped onions, bell peppers and garlic and quickly whip up some curry beef in ~ten minutes when I got home because the prep was already done for me. Bonus: Get a rice cooker! Edit: To be clear, the supermarkets that I've dealt with that do this already had the means and the willingness to put fresh, prechopped produce in the aisles. Iirc they had their deli/bakery crew make it a part of their routine. Just wanted to point out that it's an option for those of you that like fresh produce and hate prep. 🤷🏿♂️