http://www.foodservice.com Latest Blogs and Articles en-us Copyright 2012 Foodservice.com Sun, 20 May 2012 06:00:00 GMT http://www.foodservice.com/images/foodservice_home.jpg http://www.foodservice.com.com Sun, 20 May 2012 06:00:00 EST Professional chefs love marinating for the creativity it affords and its popularity with customers. The best meat marinade recipes tenderize and moisten meats at the same time as they bring out their natural flavors. Meat brining produces even better results on turkey and other meats that tend to toughness. Meats should be cooked with a high quality professional mesquite broiler, barbeque, grill,... http://www.foodservice.com/articles/show.cfm?contentid=37238 Sun, 20 May 2012 06:00:00 EST As a restaurant owner, you understand that the foodservice industry is exceptionally competitive and every guest truly counts. You realize the necessity of balancing the factors of cost, expenses and guest experience. Sometimes, it is hard to discover which area of your restaurant operation needs improvement. Can your guest wait time improve? Is your food served at the correct temperature? Are dishes... http://www.foodservice.com/blogs/show.cfm?contentid=37165 Sun, 20 May 2012 06:00:00 EST A restaurant career is an extremely viable option for a job seeker nowadays. Given the popularity of eating out today, more and more opportunities are opening up to those looking for insights about how to get hired. The restaurant industry is catching up with the healthcare industry and any job seeker who cant seem to get a lucky break would do well to consider the possibilities of a restaurant career... http://www.foodservice.com/articles/show.cfm?contentid=37144 Sun, 20 May 2012 06:00:00 EST There are many non-negotiable things for a job seeker wanting to start a restaurant career. Being a very competitive industry, its important to first know how to get hired. What do Human Resources managers of restaurants look for? This article will help any job seeker get answers for the burning question how to get hired to start a restaurant career? The basic characteristics a job seeker embarking... http://www.foodservice.com/articles/show.cfm?contentid=37143 Sun, 20 May 2012 06:00:00 EST Starting a restaurant career can be a bit rough at the beginning. However, with strategic planning and preparation, a job seeker can nail down a job that might just be the launch pad to a truly successful career. There are three things one should pay particular attention to. These three will serve as guidelines for a current job seeker or someone aiming for a restaurant career in the future. Know... http://www.foodservice.com/articles/show.cfm?contentid=37142 Sun, 20 May 2012 06:00:00 EST Having two distinct customer demographics might expand your sales potential, but it also presents a challenge of marketing to two different bases. Q: My location is across the highway from a major amusement park that closes November to May every year. We've built a successful year-round business with our bar and live music stage. How do I brand a rock bar and restaurant business that's... http://www.foodservice.com/articles/show.cfm?contentid=37131 Sun, 20 May 2012 06:00:00 EST Everyday, I think of what I can do with my new sous chef to create something healthy and delicious. Never regretted owning this smart kitchen machine which relieved me of taking out a few appliance just to make a dish. Check out my new sous chef today at http://i-breakfree.com and contact me for a cooking demonstration. http://i-breakfree.com... http://www.foodservice.com/blogs/show.cfm?contentid=37127 Sun, 20 May 2012 06:00:00 EST Watch me take on the famous Chef Ramsey on an all new season of Hell's Kitchen. Do you think I can take the heat, tune in to find out.... http://www.foodservice.com/blogs/show.cfm?contentid=37113 Sun, 20 May 2012 06:00:00 EST It's 2:00 am and you can now go to the community and ask for information about menu items, equipment, management, products just about anything you want and your like-minded peers will be there to help you. You want to know how to draw traffic on Monday. Ask the community and I'm sure you will get numerous answers. Then there is that old saying that misery loves company. I am sure... http://www.foodservice.com/blogs/show.cfm?contentid=37034 Sun, 20 May 2012 06:00:00 EST First, I had to take LBT (pink slime) out of my black Angus burger, now they are after my MEAT GLUE. All this erroneous food press is leaving a really bad taste in my wallet. Food procurement experts and every foodie reading this blog will know about that powdery substance transglutaminase that binds the smaller cuts of protein together. You know, a structured and formed patty serviced at every... http://www.foodservice.com/blogs/show.cfm?contentid=37031