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Leveraging the Deli Real Estate: Outsourcing Extended Deli Offerings

In today's fast-paced world, consumers are seeking convenient meal solutions more than ever before. The deli section in retail stores has emerged as a go-to destination for food innovation, offering a wide range of hot entrees, grab-and-go meals, and delectable samplings. While chicken, pizza, and ribs continue to draw shoppers, many stores are offering [...]

Leveraging the Deli Real Estate: Outsourcing Extended Deli Offerings

Chef Services Group Successfully Helps PLāTABLE Launch Beta Test

The Problem PLāTABLE, a start-up food delivery concept, faced the challenge of providing high-quality restaurant-style meals to customers in their homes and workplaces. The traditional clamshell delivery system was not sustainable, and they needed a new approach to ensure that their meals maintained their quality and taste after delivery. PLāTABLE also lacked expertise in [...]

Chef Services Group Successfully Helps PLāTABLE Launch Beta Test

Tips for Successful Menu Development

The menu is the focal point of a restaurant. Sure, location, decor, and operations are important, but at the end of the day, people go to restaurants for the food. Creating a menu that is unique, flexible, and, most importantly, delicious is crucial for your restaurant’s success. There are many factors to consider when creating [...]

Tips for Successful Menu Development

CSG Helps Tavern in the Square Improve Operational Practices and Menu Offerings

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. [...]

CSG Helps Tavern in the Square Improve Operational Practices and Menu Offerings

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 restaurant. When a restaurant is looking to enhance its menu, it should begin the menu development process. To execute that [...]

How Does the Process of Menu Development Work?

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 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 [...]

Plenus Group Engages Chef Services Group in a Technical Collaboration Partnership

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 their menu offerings over a 3-year period in all 3 of their restaurant locations. The Problem T’s was in need [...]

Chef Services Group Gives T’s Restaurant Group a Refresh

Chef Services Group Assists Private Golf Community with Menu and Restaurant Development

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 [...]

Chef Services Group Assists Private Golf Community with Menu and Restaurant Development

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 and helps with adding rich, deep meaty flavor that is over the top. The bone is “Frenched”, a culinary term [...]

How to Cook a Tomahawk Steak

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 plate presentations with one of our Plate Build formats—one of our many methods for demonstrating plate presentations. In this case, [...]

The Anatomy of a Plate Build
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