Siddharth Dalal 👨‍💻’s Post

[Foodservice Professionals]  What’s Hot in 2024? We asked our favorite chef partners – including Chefs Robbie Felice, Yuu Shimano, Raymond Li Jr., Christine Ha, and Andrew Hunter – to share the trends, flavors and ingredients they’re most inspired by as they look ahead to 2024. Click below to check out their hot list. And now we’re asking you. What’s the trend you’re most eagerly anticipating in the year ahead. Let us know in the comments below. View the hot list: https://lnkd.in/eAG-2rkj #foodservice #foodserviceindustry #cheflife #foodservicetrends #flavortrends 

You'll Need More Than Culinary Clichés. A recent WSJ article had an interview with new Macy's CEO, Tony Spring, who loves using food metaphors to talk retail. “It doesn’t take a lot of baking powder to make bread, but without it you don’t have bread.” The meaning being: little things can make a big difference. Tony will need more than culinary clichés to pull Macy’s out of its current location between a rock and a hard place. After reading the article, I felt the need to let my inner foodie shine and share a food metaphor of my own. "Taste Your Own Cooking." Every chef worth their salt (pun intended) tastes their meal while preparing it. Adjusting the seasoning as needed before putting the final product out for consumption. How often does a CEO “taste their own cooking” to understand how their customers experience their brand? Do they shop their stores undercover to get the unfiltered truth? If you read any WSJ article about Macy’s and want your daily serving of outrage, read the comments section. You’ll see many complaints about Macy’s stores across the USA. And if you are out there tasting the cooking and don’t like the taste of it, adjust accordingly. Don’t hold your nose, serve it up and try to convince me that is it gourmet. I truly hope Tony does well in his tenure as CEO. Fending off aggressive investors and their buyout offers is no small feat. But, at some point, if Macy’s fortunes don’t improve, the only culinary thing I will think about is Gordon Ramsay saying: “I wouldn’t trust you to run a bath, let alone run a restaurant." #macys #retail #ceo #customerexperience

🌟 Breaking News: Groundbreaking Research Unveiled! 🌟 Today marks a milestone in my culinary journey. After rigorous experimentation and countless hours of dedication, I am thrilled to announce a groundbreaking achievement: I have successfully tackled a meal for three from KFC—all by myself! 🍗 As a visionary in the field of solo dining, this project pushed the boundaries of what one person can achieve with a healthy appetite and a strategic approach to menu selection. From the initial hypothesis ("Can I finish it all?") to the meticulous planning phase ("Should I start with the mashed potatoes or dive straight into the crispy chicken?"), every step was a testament to perseverance and unwavering commitment. 🥤 The journey wasn't without its challenges. There were moments of doubt, especially when facing the towering bucket of fried chicken. But with determination and a dash of humor, I navigated through each piece with precision and grace (well, mostly grace). And then, BAM! The moment of truth arrived as the last drumstick was conquered, leaving a trail of empty wrappers and satisfied taste buds in its wake. It's safe to say that this achievement will go down in the annals of gastronomic history (or at least on my personal menu of proud moments). 🎉 Join me in celebrating this triumph of epic proportions! Stay tuned for more adventures in culinary conquests and possibly some future research into the optimal nap time post-feast. Remember, sometimes the most groundbreaking discoveries are found right in the bottom of a KFC bucket. #SoloDiningResearch #CulinaryAchievement #EpicFeast #KFCConqueror

In the culinary industry, the importance of personal branding for chefs has significantly increased. The profession has gained substantial popularity, partly due to the influence of globalisation of profession and skill, international cookery shows, celebrity chefs, broader exposure and so on. Personal branding enhances visibility and allows chefs to showcase their skill and work to a wider audience. Every chef has his/her own style, qualities which usually is exhibited from their work. It has become crucial due to the competitive nature of the market, ever evolving food preference and trends, and the introduction of new cuisines. Each cuisine has its own unique character, profile and appeal. Follow Rajiv Vatsyayan for more. #branding #chef #cuisines #food #market

I often have people on here question if I had truly been a chef, but that has never come from chefs themselves. Why? Frequently, we'll have people over for meals, and many of the times I'll cook something simple like burgers and/or hotdogs. So they'll think if I had actually been a chef, I'd cook something more extravagant. To that same point, many of the dishes that I post on here only use 3 or 4 ingredients. And shouldn't I be putting together some elaborate concoction to prove my chops? People who have expertise in a field don't just focus on the whole, but on all of the details. And when I talk or post about food, people who cook will often pick up on those small things. One example is when I scramble eggs. I like to sprinkle a little cheese in the pan before I put in the eggs. The reason is that the cheese will get a little bit crisp, and that adds a unique layer of complexity and flavor. It's those small details that make all of the difference, and when someone has a depth of understanding of a subject those details jump out. So rather than question my background when I post, chefs will instead tell me thanks. And that's something that is truly gratifying, when people who are truly proficient in their field recognize your abilities. In sales, I've been flattered to have experts such as Vince (Vincent) Capaldi and Christian Krause pick up on those details I've shared, and of course Crystal Ortega 🇺🇸 and Cindy Smith in regards to nachos. In no particular order... So pay attention to those details, and work to understand why they even matter. Because while we may appreciate the whole, it is nothing without every brushstroke. #leadership #personaldevelopment #strategy #chef #detailsmatter #opentoconnect

It might be cold outside, but honey is HOT! Hot honey has begun to capture the imagination of consumers, growing on menus 187% between 2016 and 2020 alone. Hot honey combines the sweet and spicy flavor profiles that have driven so many trends of late, seltzers to Nashville hot chicken. Hot honey is a condiment that can be put on almost anything. To jump on this trend, Pizza Hut is bringing hot honey pizza and wings nationwide starting Feb. 1. Rachel Antalek, Pizza Hut's new Chief Food Innovation Officer says “Our hot honey test exceeded guest expectations.” https://lnkd.in/eYtkNpnC . . . #flavortrend #flavortrends #flavortrends2024 #menudevelopment #innovation #chef #chefs #cheflife #cheflifestyle #menudesign #menuideas #ingredients #flavor #flavors #foodscience #foodbusiness #foodindustry #innovation

In 1996, McDonald's introduced a new dish to their menu- the Arch Deluxe burger. They invited fine Chicago chef, Andrew Sclvaggio to create the recipe. It was supposed to be the burger of the century. Things went on well initially with everyone wanting to try the new burger, but things quickly turned and took a nosedive. It would later go down in history as McDonald's biggest fail with about $200 million dollars in losses but what can we learn from here. Know your customers. Know why your customers come to you and not your competitors. No one goes to McDonald's to get a gourmet meal. They go there when they need some burgers and some fries and need them fast. That's what McDonald's known for. Trying to introduce a gourmet dish to the menu didn't sit well with their customer base. So know what differentiates you from your competitors and stick with it. If you want to transition and change your current brand's perception, that's a whole different adventure that requires a lot of carefulness and counseling. It's not something that can be done overnight. Enjoying my content, make sure to follow. There's more where this came from. #customerretention #brandperception

Continuing my ‘takeover’ of the Parogon Group page, it’s Jamie Smith, Group Executive Chef, here throughout the day to chat all things food. My next topic: sourcing ingredients. It’s something I have always had a strong interest in. One of the challenges is menu development, which is being restricted by what our current suppliers can get. To deal with this: - I ask suppliers to create bespoke products for us. - I connect small independent/niche suppliers with our wholesale suppliers to bridge the gap. - I’d love to hear what you think. So, hit me with your thoughts and questions in the comments below. #takeover #chefs #restaurantindustry #ingredients #foodies

👨🍳💼 THE STRONGEST CURRENCY IN YOUR CULINARY JOURNEY? Your REPUTATION! 💼👨🍳 In the world of restaurants, your reputation isn't just something you have; it's something you EARN. Every dish you serve, every promise you keep, each time you go the extra mile - it's a deposit into the bank of TRUST with your guests. Do you say you're going to source local ingredients? DO IT. 🌱 Promise to make a customer's night special? FOLLOW THROUGH. 🥂 Commit to a community cause? TAKE ACTION. 🌍 Your reputation is built on a series of promises kept. It's your brand's handshake, your commitment, your bond with those who walk through your doors. And in this industry, a strong reputation isn't just valuable; it's ESSENTIAL. So chefs, restaurant owners, culinary artists - what promises are you keeping today? How are you investing in your reputation? Share your thoughts below! 👇 Let's grow together! #RestaurantCoach #CulinaryExcellence #ReputationMatters #TrustTheProcess #BuildingBrands #FoodIndustry #HospitalityLeadership

👨🍳💼 THE STRONGEST CURRENCY IN YOUR CULINARY JOURNEY? Your REPUTATION! 💼👨🍳 In the world of restaurants, your reputation isn't just something you have; it's something you EARN. Every dish you serve, every promise you keep, each time you go the extra mile - it's a deposit into the bank of TRUST with your guests. Do you say you're going to source local ingredients? DO IT. 🌱 Promise to make a customer's night special? FOLLOW THROUGH. 🥂 Commit to a community cause? TAKE ACTION. 🌍 Your reputation is built on a series of promises kept. It's your brand's handshake, your commitment, your bond with those who walk through your doors. And in this industry, a strong reputation isn't just valuable; it's ESSENTIAL. So chefs, restaurant owners, culinary artists - what promises are you keeping today? How are you investing in your reputation? Share your thoughts below! 👇 Let's grow together! #RestaurantCoach #CulinaryExcellence #ReputationMatters #TrustTheProcess #BuildingBrands #FoodIndustry #HospitalityLeadership