We are happy to share that our own, Chef Walter Zuromski, has been recently published in the Jun 2014 Issue of Prepared Foods Magazine. It is well worth the read. He shares some great ideas and insight on appetizers. Read on the Prepared Foods site Download the PDF - A Little of This and That [...]
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So far Walter Zuromski has created 6 blog entries.
The retro classic movement has begun again this time with the prohibition 20's era classics. With emphasis on spirits and classic cocktail creations, bar Chef's are emerging to create speakeasies and libraries alike. These locations from decor to music and menus are like walking through a portal into the past. It is all about the [...]
The restaurant industry has traditionally been minimalistic when it comes to software needs. Aside from the POS system, which is rarely used to its full potential, and a security system software has just never seemed to be a priority. With the change of times, software is being programmed specifically to aid Chefs, managers and Owners. [...]
Reward and loyalty programs are designed to help improve guest retention and provide them with positive reasons to return. Originally designed as punch cards or give always, Loyalty systems have evolved into digital apps that acknowledge a guest when they have entered the establishment. These applications allow the guest to track their rewards, make early [...]
Instagram, Pinterest, Facebook are an active part of the consumers lifestyle. Cameras are everywhere and documenting everything. Each guest is now their own food photographer and blogger. This can result in great publicity if each plate is perfect but if a guest feels their food is taking to long or lacking their favorite flavor you [...]
Spelt flour, an important staple in medieval culture, is making a popular return as a health food. Exceptionally similar to our common wheat; spelt is a natural hybrid of a tetraploid wheat and grass like aegitops tauschil, believed to have originated in Eastern Europe/Asia over 8,000 years ago. Spelt was introduced in the US in [...]