The Dallas Morning News’ Post

BREAD! The single most wasted product in almost every restaurant. Yet the options to use it are pretty much unlimited. You just need a good upcycling system. Easy peasy. Here are 18 ways of bread: Clockwise: Croutons Bread chips Crispy bread Bread caramel Bread marmite Bread sauce Bread consomme Bread pasta Fermented bread sauce Bread cracker Toasted bread cracker Fresh breadcrumbs Fried breadcrumbs Breadcrumbs Center, from left: Fried bread Smoked bread Toasted bread Fresh bread 🍞🥖🥨 What else you do with leftover bread? #foodwaste #zerowaste #chefs #restaurants #bread

Create your profile on the home screen exactly as you wish. No matter if you work in a hotel, mall, café or restaurant. Everyone can make their profile with the most used programs and functions. Stop never-ending looking for the exact program every day. Stick it easily on display and highlight it with your favourite colour. 😍 Example: Breakfast menu - eggs 🥚, sausages, grilled bacon 🥓, croissants, etc. 🥐 Bakery - bread, focaccia, rolls, baguettes 🥖 Café - cake, puff pastry, macaroons, ciabatta, etc. 🧁 #retigo #combioven #kitchenequipment #combiovens #chef #cooking #baking #cateringequipment #kitchen

Choosing bakery as a elective subject was one of the best decisions I made, from kneading the dough to baking breads, everything gives me immense happiness. In our recent practical we made French baguette. Baguette🥖 A classic French bread known for its long, slender shape and crispy crust. It's a staple in French cuisine and enjoyed worldwide for its versatility. Baguette is also considered a rich bread in terms of cultural significance and culinary versatility. In essence, the baguette is not merely a bread but a cultural icon, symbolizing craftsmanship, tradition, and the timeless art of French baking. #Bakery #Baking #Breads #Baguette ITM Group of Institutions ITM Institute of Hotel Management ITM Skills University

Collaboration is key in 2024 and beyond

Restaurant & C-Store Owners, listen up! DeIorio's isn't just frozen dough, it's your key to unlocking a world of pizza possibilities. Go beyond the basic. 🇮🇹 Impress your customers with authentic Italian styles like Neapolitan, New York, and Sicilian. Or, get creative with gourmet options like stuffed crust, gluten-free, and plant-based! Consistency is key. DeIorio's dough delivers a perfectly golden crust and airy interior every single time. That's the kind of reliability your customers crave and your staff will love. Ready to boost your pizza game? Visit www.deiorios.com and discover how our dough can help you: Expand your menu without expanding your kitchen. Increase profitability with faster service times. WOW your customers with fresh, delicious pizza they'll keep coming back for. Don't just serve pizza, serve an experience. ✨ DeIorio's: Your partner in pizza perfection. #DeIorios #PizzaDough #RestaurantLife #CStoreLife #FrozenDough #FreshFlavor #EndlessPossibilities #PizzaLove #MadeEasy P.S. Tag a fellow pizza enthusiast in the comments!

🍳 Fun Fact: The Workhorse of the Commercial Kitchen 🍳 Ever wonder which piece of equipment is the true backbone of restaurants worldwide? The answer is the versatile and indispensable range! Combining both a stove and an oven, ranges are the multitaskers of the culinary world, capable of frying, boiling, sautéing, baking, and roasting. 🔥 Center of Action - From simmering sauces to baking bread, the range is where a significant portion of kitchen magic happens, making it a staple in both small cafes and large gourmet restaurants. 💡 Versatility King - Its ability to perform a multitude of cooking techniques with ease makes the range not just the most commonly used, but also the most relied-upon piece of commercial kitchen equipment. This culinary cornerstone is essential for any kitchen's efficiency and success, proving that sometimes, the most powerful tools are those that can do it all. #KitchenFunFacts #CommercialKitchen #CulinaryEssentials

Read the full article about Frankie & Benny's exciting menu and brand refresh here 👇

It's Soft Shell Crab season for a limited time! Check out The Point, King Street Oyster Bar, Cranes, Ivy City Tavern, and others to get your fix: https://lnkd.in/eQb8idsJ "It’s time to roll out the red carpet for soft shell crabs, a mid-Atlantic delicacy that becomes available when Chesapeake Bay blue crabs molt from their hard shells each year. D.C. chefs prepare the spring-to-early summer specialty all sorts of ways, like buttermilk-battered or grilled, alongside ramps and other seasonal ingredients. Spot them atop salads, in pastas, as part of weekly specials, or inside sushi rolls. Given their relative scarcity and popularity, it’s always best to confirm with restaurants if they have soft shells on hand. This map will be updated accordingly as more softies land on menus in the coming weeks (places like the Point, King Street Oyster Bar, and Tony & Joe’s typically serve them, but not quite yet). For Maryland crab-picking fans, consider these must-try destinations both near and far this spring."

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

🍝 𝐃𝐢𝐝 𝐲𝐨𝐮 𝐤𝐧𝐨𝐰 𝐭𝐡𝐚𝐭 𝐞𝐚𝐫𝐥𝐲 𝐟𝐚𝐬𝐭-𝐟𝐨𝐨𝐝 𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭𝐬 𝐬𝐞𝐫𝐯𝐞𝐝 𝐩𝐚𝐬𝐭𝐚? Often called “spaghetti houses” or “spaghetti bars”, these restaurants were some of the first to offer pasta in the United States. Many of them specialized in quick service for those on the go, where you could eat a dish of pasta at a counter bar. These restaurants built on the fast-food concept used by early street vendors selling a quick bowl of spaghetti from a stand in Naples, Italy or noodles from a cart in Peking, China. 𝑇𝑜𝑛𝑒𝑦’𝑠 𝑃𝑖𝑧𝑧𝑎 & 𝑆𝑝𝑎𝑔ℎ𝑒𝑡𝑡𝑖 𝐻𝑜𝑢𝑠𝑒 on Bourbon Street in New Orleans, Louisiana was founded in 1934, where customers sat at the counter for a plate of spaghetti and meatballs. New Orleans boasted a large population of Italian-Americans, mostly from Sicily, but Toney’s location in the middle of the bustling French quarter meant people from all over the world experienced this style restaurant. Spaghetti bars used innovation beyond quick service to enhance the experience. As a way to entice patrons, early street front spaghetti houses in high traffic areas often had large windows where a passerby could watch cooks wearing chef’s whites and toques preparing spaghetti in large steaming pots. To top it off, the cost of a hearty meal was reasonable. It was restaurants like these that helped spread spaghetti as a cuisine for all, and perhaps even influenced the “fast-food” movement of the 1950s in America. #curiosityoftheday #pasta #spaghetti #spaghettibars #fastfood #topreserveandtovalorize #tradition #innovation #wearericciarelli 𝑆𝑜𝑢𝑟𝑐𝑒: Professional Pasta, January/March 2022