The Great Stone-Fruit War
Peaches and nectarines are, for many, the peak of summer fruit. Sweet, juicy, and delicious, this duo of nature’s bounty – so similar, yet so different – is completely irresistible. Both peaches and nectarines are considered stone fruit —fruit that has a hard, large pit (the stone) surrounded by sweet flesh. Learn more about peaches and nectarines now – moments before they hit the fruit stands.
Peaches vs Nectarines
Nectarines and peaches are basically the same, except for the fuzz, or lack thereof. Contrary to popular belief, nectarines are not a cross between a peach and a plum. Typically, nectarines are smaller and firmer than peaches, but both have either yellow or white flesh on the inside. So while they might look slightly different on the outside, their insides are very much alike. Their genetics are nearly identical as well – aside from a recessive gene in nectarines that gives them their smooth skin, versus the peaches’ fuzzy skin.
Turmeric: From the Middle East to… Everywhere
Middle Eastern cuisine in general, and Mid-Eastern spices, in particular, are big trends this year, with caterers using exotic tastes to lure trend-savvy clients. Dishes spiced with turmeric are popping up everywhere due to their amazing taste and turmeric’s powerful health benefits. Learn more about turmeric here and start using this increasingly popular spice in more of your dishes.
A prominent member of the ginger family, turmeric has been used in East India and the Middle East for thousands of years, but only lately has it become one of the most popular spices in the world. Turmeric is packed with the powerful medicinal properties of curcumin, which research indicates may have strong anti-inflammatory properties. In ancient times, turmeric was used to treat a wide variety of conditions, such as jaundice, toothaches, bruises, chest pain, and colic.
The name “turmeric” is derived from the Persian word for “saffron,” and the spice provides the intense color of the pricey spice, as well as classic yellow mustard and curry powder. A domesticated plant, with a peppery flavor and a mild kick, turmeric it is grown primarily in India, while Indonesia, the Philippines, and China are also major producers of the spice.
Mushrooms: The King of Fungi
Although most people treat mushrooms as vegetables, they are part of the fungi family, which means they don’t need soil or light to grow. Mushrooms, unlike fruits and vegetables, do not contain chlorophyll and so they do not photosynthesize. Mushrooms are just one of the many species of fungi that exist; however, because there are so many different species, they have been given their own kingdom: the Kingdom of Fungi.
The History of Mushrooms
Although undocumented, there is a good chance that mushrooms have been eaten for as long as there are people inhabiting the Earth. Before mushrooms were cultivated, they grew wild, and our ancestors ate mushrooms that they found in fields and forests. Historians have seen wild mushrooms on the menus of the Romans, Aztecs, and Egyptians, who considered mushrooms to be the “food of the Gods.”
The shift from edible wild mushrooms to cultivated mushrooms began in the middle of the seventeenth century, when a French melon grower accidentally poured water, used to wash wild mushrooms, over some melons discarded in a field. He soon noticed that many mushrooms sprouted in the spot, launching the era of cultivated mushrooms. The mushroom was named the “champignon de Paris,” which has since become the most common and versatile mushroom in the world.
Amuse-Bouche: Current Culinary Phenomenon
In upscale restaurants around the world – and, nowadays, at home-cooked dinner parties – the amuse-bouche is having a moment. Once the mainstay of French chefs alone, these bite-size hors d’oeuvres aren’t just reserved for fancy restaurants anymore. These tiny bites served just before a meal are a clever way for chefs and amateur cooks alike to show off their skills, welcome their guests, and give a small peek into what is about to come.
Not Just for the French
Amuse-bouche (pronounced amuse boosh), means “to amuse the mouth” in French, and that is exactly what restaurant chefs and home cooks who serve these little bundles of culinary joy are setting out to do. The goal is to entertain guests with a beautiful, bite-size surprise that delights almost all the senses. Amuse-bouches are not to be confused with palate cleansers (also known as intermezzo) as these are served between courses, while amuse-bouches are classically offered before the meal begins to prepare guests for what comes next and to tantalize and stimulate the taste buds.
The Meal Kit Delivery Services Market
A meal kit is a subscription service that sends food ingredients and recipes to customers’ homes for them to prepare their own fresh meals according to the instructions. Services that send these kits are called meal delivery services. For on-the-go consumers – working parents and busy singles – with limited time at the end of the day, meal kits offer a reasonable and healthy alternative to take-out options and full home-cooked dinners. Delivered directly to households or bought at local grocery stores in prepacked portions, meal kits include pre-measured ingredients and easy-to-follow instructions, allowing customers to skip complicated and time-consuming meal preparation and to take a shorter, easier route to get their meals.
Meal Kit Stats
In the United States, the meal kit trend is booming. It is estimated that one in four adults has purchased a meal kit for delivery to a home or made an in-store purchase at least once in the last year, and 70% of those consumers continue to buy them after making their first purchase. With 60% of Americans opting for healthier diets to try to prevent sickness and disease, many consumers buy meal kits, which include fresh foods and easy-to-follow recipes, because they offer healthier and more nutritious options.
How to Reduce Restaurant Staff Turnover
Developing a loyal and devoted staff may seem like an afterthought, compared to everything else that running a successful restaurant entails. But even without realizing it, every time a staff member leaves, your bottom line is affected by the expense of recruiting, hiring, and training new workers. To prevent this type of drain on your profits, the trick is planning a long-term strategy for lowering your employee departure rate, while at the same time increasing the efficiency level of your business and its financial results.
High Turnover = Lower Revenue
According to restaurant statistics, the turnover rate for employees in the restaurant sector averages about 62.6%, compared to 42.2% in the overall private sector. Even more alarming, the cost of hiring an hourly employee can total more than $3,500 when you factor in the entire hiring process. In other words, staffing your restaurant is an investment, and, when part of that investment walks out the door, your bottom line will take a direct and debilitating hit.
Employees leave jobs every day for a variety of reasons. A restaurant is a high-stress environment that offers relatively lower pay rates; and together, these two factors can lead to employee burnout. However, with time and effort, this situation can be remedied.
America is a melting pot made up of people with many different tastes and preferences. Have you ever stopped to question what tops the list of favorite foods in this country? Well, you no longer have to wonder.
According to research commissioned by Davidson’s Safest Choice Pasteurized Eggs as reported by the Daily Mail, one food comes out the clear victor in the roundup of all-time favorite American foods: Steak. Let’s take a closer look at this meaty meal, along with highlighting some tips for grilling the most tender, flavorful steaks. (…Read More…)
Not only do seasonal foods have tremendous benefits for both people and the planet, but they’re also increasingly in vogue, due in no small part to the inspiration of the White House Kitchen Garden.
In fact, consumers are showing a strong preference for all things seasonal, with CNN Money recently declaring, “Seasonal is the new local.”
As your restaurant prepares to make the shift from summer to autumn, let’s take a closer look at why seasonal matters, along with six tips aimed at helping ensure that your fall menu is seasonably pleasing to diners. (…Read More…)
There’s no denying that Americans and ice cream are a match made in food heaven. Just how much do we love this cold, creamy treat? To the tune of more than 40 pounds of ice cream each every year, according to figures from City A.M. (…Read More…)
Outdoor dining spaces can increase revenue by as much as 30 percent or more, according to a report from The Chicago Tribune.
It’s no surprise that so many restaurants are investing in exterior eating areas — particularly when you factor in research from the Simons Advisory Group indicating that a $200,000 investment in outdoor seating boosts overall sales by $500,000. (…Read More…)