The Problem A group of successful restauranteurs saw great potential for growth with their popular restaurant, Tavern in the Square. At the time, the company was experiencing flaws in its operating systems and food handling practices. They wanted to incorporate best practices for standardized recipes, facility upgrades, new menu offerings, purchasing systems, and more. [...]
A menu to the consumer is a list of restaurant offerings, but the menu represents so much more. A restaurant’s menu is an essential document; it’s the restaurant’s primary merchandising collateral that defines the restaurant. When a restaurant is looking to enhance its menu, it should begin the menu development process. To execute that [...]
CSG Enhanced Innovation, Plant Throughput, and Produced Clean Label Results Plenus Group, Inc. is a USDA/FDA, HACCP Compliant, and SQF Level II certified food manufacturing facility in Lowell, MA. They specialize in manufacturing premium soups, sauces, and high-quality frozen foods in a state-of-the-art cook-chill manufacturing facility. In addition to their private label development, they [...]
Over the past 6 years, Chef Walter Zuromski of Chef Services Group formed a culinary partnership with the T’s Restaurant Group. Together with his culinary leadership, they crafted a renaissance revision and upgrade to their menu offerings over a 3-year period in all 3 of their restaurant locations. The Problem T’s was in need [...]
The Club at New Seabury is a premier Private Golf Community boasting resort amenities with spectacular views of the iconic Nantucket Sound. With two championship waterfront golf courses, a full-service clubhouse, five restaurants, tennis courts, pools, and more, your experiences with family and friends will provide you with memories to last a lifetime. The [...]
Gold Standard Recipe Portion: 4.5 ounce Stuffed Turkey Burger Ingredients Quantity Unit Meat Mix: Turkey Breast Ground 7% fat 20 Ounces Celery, blanched diced 1 oz. 2 Tablespoons Onion, blanched diced 1.5 oz. ¼ Cup Scallion, minced .685 oz. 1 Teaspoon Seasoning Mix: Slurry / Black Pepper, table grind .005 oz. ¼ Teaspoon Kosher Salt [...]
What is a Tomahawk Steak? This cut is actually a large ribeye steak that is specifically cut with about 8-12 inches of the rib bone left on it. The bone makes a dramatic presentation and helps with adding rich, deep meaty flavor that is over the top. The bone is “Frenched”, a culinary term [...]
When it comes to plate presentations and consistency in plating for multi-unit chains, attention to detail cannot be stressed enough. At Chef Services Group, one of our core competencies is our ability to capture high-level plate presentations with one of our Plate Build formats—one of our many methods for demonstrating plate presentations. In this case, [...]
J&G Foods a long-time client of Chef Services Group joins with Preval Foods a Quebec-based Fontaine family meat producer acquired J&G Foods in Sutton Mass now J&G 2021. The agri-business generates $575 million in sales and employs more than 1,400 in Canada, the United States and South America. J&G joins Préval AG’s six other [...]
The retail date industry is very well represented in the retail markets with Natural Delights in just about every retail store across North America. Bard Valley Date Growers represents a consortium of farms that produce the largest volume of Medjool Dates in North American about 40,000,000 lbs. annually. In 2020 Bard Valley approached Chef [...]