The Cheesecake Factory’s Post

Successfully constructing a thoughtful and powerful dessert menu is a well-documented process. It's dessert engineering. The beauty of the SERVICE that Essential Confection offers to our restaurant partners is strategically inserting into an existing menu what can become its top-selling dessert. We cover every downside: elimination of labor, costly ingredients, outdated products and waste. We want to revolutionize restaurant dessert engineering. #essentialconfection #essentialculinaryinsight #dessertengineering #dessert

REVIEW ALERT: Ken from The Columbine "Thanks Craig Can't even begin how phenomenal they look live. People complimenting non-stop! Might do a few next year, some other small ones. Even other bar owners asking where I had them done. Sure you will be getting some calls or emails from them. Thanks again Respectfully Ken #logotables #customtables #tabletops #diningtables #restaurantdesign #RestaurantTableTops #restauranttables

They say startup businesses are too risky to finance, even more so for the restaurant industry, and construction financing is supposed to be on extremely aggressive terms…but I beg to differ. We’re a 45-year old nonprofit community based financial intuition. Main Street Launch offers loans up to $350,000 to startup and existing businesses that can’t qualify for more conventional sources of financing (e.g. banks, equity-backed firms, rich friends, family, or fools, etc). Our loans are fully amortized up to 10-years with competitive rates that can be used for a wide variety of business purposes… Berkeley is now home to “one swanky pizza lounge.” three.one four (aka 3.14 aka pie aka pizza) took over the historic Lalime space in the Gilman District. If you’re in the neighborhood, go support a small business while indulging on what’s anticipated to be one of the best pizzas in the bay, and tell ‘em I sent you. Do you know any other entrepreneurs looking to start or expand their small business but having issues accessing capital?? I’m here and have been for 14 years helping these exact kinds of businesses…pass on the good word.

Nice inspiring read on how Douglas McMaster changed the existing tradition system and made it a more positive food system! He’s now an award-winning chef and owner of Silo, the world’s first zero-waste restaurant. In our new series, #InBold, we talk to changemakers whose actions highlight hope and make what’s possible stand out. My favorite takeaway: Clichés would have us believe that inspiration can only be found when we think outside the box, but in Doug’s experience, having to create within a defined circumstance – one which you create yourself – can lead to exciting innovation. “What’s interesting about Silo is that we’re working within a system, and it’s one we’re trying to make better. We’re a zero-waste restaurant, so how do we innovate and adhere to those principles? Working within those guidelines can really trigger our creativity – it’s like lights turning on across a map.” #futureoffood #zerowaste #deloitte, #sustainability Alexander Curry, Emily Cromwell

When beverages make up a big part of a restaurant, bar, or event space margins, it's important to have a setup that works. Advance Tabco's Heavy Duty Portable Bar comes equipped with stainless steel work board and ice bin, bottle troughs, enclosed storage, and locking casters. If this version doesn't suit your business needs, there are two additional sizes or Advance Tabco specializes in custom fabrications. To learn more about the complete line of products from Advance Tabco Inc. contact us for more information. #commercialkitchenequipment #chef #Foodservice #foodserviceindustry #advancetabcoservingline #foodserviceconsultants #foodservicesolutions #cheflife #foodserviceequipment #cgarepsfoodserviceequipment #advancetabcosinks #chefequipment #commercialkitchenequiptment #cgarepsequipment #cheftable #cgareps #commercialkitchen #advancetabco #commercialkitchenappliances

I asked #Gemini to provide an explanation of #Kubernetes Cluster, Nodes, Pods, and containers, along with a metaphorical illustration of how they work together, highlighting key differences, and here was the answer: - "Imagine a restaurant kitchen (Kubernetes Cluster) with multiple chefs (Nodes). Each chef prepares a specific dish (Pod). The dish might involve several components like grilling meat (one container) and preparing vegetables (another container). These components work together within the pod (dish) to deliver the final meal. The head chef (cluster) coordinates everything, ensuring all dishes are prepared efficiently." It also created this #spreadsheet table! I am wondering how far one can go with this #technology. With proficient prompt engineering, a #GenAI agent can become a true extension of oneself.

We love how this beverage station in our modern farmhouse in Simcoe-Muskoka turned out! Doing countertops and backsplash in the same material (porcelain in this case) is such a lovely detail. What do you think? #modernfarmhouse, #homerenovation, #kitchenreno, #renoexpert, #mainfloorgut, #constructionmanagement, #loveyourhomeagain

We love how this beverage station in our modern farmhouse in Simcoe-Muskoka turned out! Doing countertops and backsplash in the same material (porcelain in this case) is such a lovely detail. What do you think? #modernfarmhouse, #homerenovation, #kitchenreno, #renoexpert, #mainfloorgut, #constructionmanagement, #loveyourhomeagain

According to recent articles by Mario Cortez in the San Francisco Chronicle and Amelia Nierenberg in The New York Times, electric pizza ovens are gaining popularity among restaurateurs and pizzaiolos. These articles delve into how electric pizza ovens are revolutionizing pizza crafting, offering numerous advantages over traditional gas-fired ovens. From their compact size and energy efficiency to their ability to maintain consistent temperatures, electric pizza ovens are becoming the top choice for many pizzerias looking to streamline operations and improve output. “These things generate so much power and have easy controls. We are 100% pro PizzaMaster now,” says Thomas McNaughton, chef and co-founder of San Francisco Italian restaurant Flour+Water. (ref:1) “And the future is electric,” said Anthony Falco, a well-acclaimed pizzaioli consultant. (ref:2) The rise of electric pizza ovens, as highlighted in both articles, emphasizes efficiency in the culinary world. There are also rebates offered in many states for those thinking of converting to an electric oven from gas. A PizzaMaster representative would be happy to help steer you in the right direction for obtaining a rebate. Want to test your dough in a PizzaMaster oven? Contact us to schedule a demo: info@pizzamasterUSA.com or call 800-976-6762. Read the articles for more insights: San Francisco Chronicle: https://ow.ly/ztAn50RBAEP The New York Times: https://ow.ly/5P5z50RBAHM #ElectricOvens #GoElectric #PizzaMasterElectricDeckOvens #PizzaShops #Restaurants #MPM #Pizzaiolos #SFChronicle #TheNewYorkTimes #SustainableOvens #EnvironmentalOvens #NoGasEmissions #PizzaMaser #CommericalRestaurantEquipment 1 Ref: Cortez, M. This hot new oven is fueling a pizza boom in the Bay Area, SF Chronicle Food and Restaurants blog page, from https.//https://lnkd.in/gxF4U8yn 2 Ref: Nierenberg, A. Goodbye, Gas. The Future of New York City’s Pizza is Electric., NY Times Dining New York Pizza Electric Ovens blog page, from https://ow.ly/v0gw50RBwsF @flourandwatersf @sce @three.onefour_pizzeria @outtheroadbar @capopizza @slicehouse @millennium_falco @upsidepizza @mamas_too @pauliegee

No matter how many times you click, Culinary Depot has you covered.😄😄 From tongs to a walk-in box! We walk you through the process from the minute your lease is signed (and even before) to the grand opening! Or our newest quote, "From dough scrapers to skyscrapers" #CulinaryDepot #CommercialKitchenEquipment #GettingItDone