Sharing Expert Chef Consulting Insights
How Does the Process of Menu Development Work?
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 [...]
Plenus Group Engages Chef Services Group in a Technical Collaboration Partnership
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 [...]
Chef Services Group Gives T’s Restaurant Group a Refresh
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 [...]
How to Cook a Tomahawk Steak
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 [...]
The Anatomy of a Plate Build
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 [...]
CSG Providing R&D to Growing Food Manufacturer on the Value-added Meat Side
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 [...]
