Flavor & Menu Trends

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Comments (27)

Brody Tristan
Apr 2, 2012 6:22 AM

Great! I never got a chance to taste pizza from this shop in San Francisco but heard a lot about it from my friends. Going to try this on my next visit to San Francisco. <a href="http://www.thertastore.com/Kitchen_Cabinets_s/1423.htm">Kitchen Cabinets for Sale</a>

George Schaeffer
Sep 7, 2011 1:55 PM

It might be the most dense in nutrition, but it also is somewhere around 400% of your daily cholesterol intake!

George Schaeffer
May 25, 2010 9:42 AM

A very interesting video but sound is far off with background noise

Joe Harvey
Feb 27, 2010 8:21 AM

Ellen Routson, via FACEBOOK says: That is why Polka Happy Hour is such a great success at the Happy Dog Saloon in Cleveland. DJ Kishka truly increases the value of the guest experience! EEE-I EEE-I EEE-I OH!!! Get down and polka!

Joe Harvey
Feb 27, 2010 8:20 AM

I was hoping for comments like Jeff's on this blog...I tend to agree. Discounts don't work long term. While I'm sure some folks have great results at first, most customers will simply wait for the "deal" to arrive again. Consistent value is the key, I agree. A lower price bait tells me the product wasn't worth the original price. I've been at Happy hours that stop at 7pm, and watched the bar empty at 7:01. You just gave away free booze and got very few real add-on dollars. Thanks, Jeff

Joe Harvey
Feb 27, 2010 8:19 AM

Jeffrey Summers, President of RestaurantWorx, via Facebook says: Happy Hours won't solve anything since they are as much a commodity as the overall guest experience from which they are born. Lower prices and gimmicks are not the answer. Increasing value in the guest experience is.

George Schaeffer
Feb 25, 2010 9:05 AM

In the Big Apple, some places are back to the taco bar and extensive (but cheap) hors d'oeuvre table during Happy Hour(s). I have a couple of nieces that have a free dinner with a couple of pops and love it.

Vincent McConeghy
Jan 28, 2010 4:53 PM

Joe- Thanks for the article. I regret not having an action plan when I was in the business to cater better to the needs of kids in the restaurant. After kids, everything changes.

Joe The Food Broker Arico
Jan 12, 2010 11:11 PM

You hit a nerve. Flippin' love calamari. My mom stuffs it with seasoned bread crumbs and bakes it in tomato sauce. I've had calamari stew--incredible--served in a tomato based sauce with potatoes. In my adult life I've only seen calamari menued sans the deep fryer in the Cleveland market twice. Once in Little Italy, sauteed with peppers and onions, and once at the old Lockkeepers, stuffed like Ma makes it. But, but this is a cookie cutter calamari market--deep fried.

Sheila Dragone
Dec 10, 2009 12:02 PM

Hi Jim: you seem to be missing lemon juice, onion powder, worchestishire (Sp?), dry mustard. I've seen horseradish and celery salt used also. Hate when I see ranch dressing used as a base and cut with crumbly blue.

Jim Nolan
Dec 10, 2009 11:09 AM

As I understand it, scratch blue cheese is made from sour cream, mayo, crumbly blue, buttermilk, garlic powder, white pepper, salt, and this is the first I've read of achovy paste? What am I missing?

Phil Reed
Dec 10, 2009 10:10 AM

I use Ken's as a base. I've used it since 78. Tried to swap it out several times and got deluged by customer complaints. I just don't understand this foil thing. I ask other guys what that pack costs them and they don't know. How can you run a business like this?

Joe Arico
Nov 14, 2009 10:06 PM

What the hell is this?! A blog about French onion soup? If you're a restaurant serving French onion soup, you can probably hear the two customers eating it and the echoing of the soup spoon hitting the bowl. The sound waves will gently drift across your empty dinging room and fly out the window scaring the bats away. Maybe most screw up the recipe because it's boring! There are about 3.2 billion new soup recipes out there--and some are really good--so please, try something new.

Joe Arico
Nov 14, 2009 9:46 PM

My secret fantasy Italian restaurant: #1 Serve prosciutto di Parma, Ohio. #2 When in doubt, add sauce; melt cheese. #3 Pasta portion is 12 ounces. #4 Always say your food is Authentic because no one will ever know the difference #5 Say "Gavadill" instead of Cavatelli. #6 Gabagool. #7, My favorite, "Riggot." No kidding! Travel to Youngstown and point to the word Ricotta and they will say "Riggot." #8 Prazoot. Wait! This isn't my fantasy--It's my nightmare: the average Italian restaurant in Ohio.

Donna Iosue
Oct 28, 2009 4:24 PM

I have been selling black garlic for some time now , the Chef's I sell it to love it , but it is pricey ,

chris marrano
Oct 7, 2009 3:32 PM

I'd be curious to know what the price fluxuation is compared to the ability to get a consistent product is. If I add this to the menu, I want t make sure AI can maintain a good margin.

Vincent McConeghy
Aug 14, 2009 11:49 AM

Joe- You've been asleep for years. That's what Harvey said.

Joe Arico
Aug 13, 2009 10:07 PM

Dolmas? C'mon, Vince, you're putting me to sleep.

Joe Arico
Jul 22, 2009 9:52 PM

Problemo #1: Most, sorry, every restaurant in town considers its servers "Servers." Or "Waiters." "Let me take your order." "Order-Takers." The object is to "sell." Why not train them to sell instead of training them to serve, or wait or just take orders?! You're not a Server, you're a Salesperson. If you think you're a Turnip, then you will act like a turnip. I asked a girl the other day, "What do you do?" She said, "I'm a server." I say give them quotas and watch the check ave go up.

David Smania
June 18, 2009 6:03 PM

Anything different and unique is always intriguing. Black garlic was recently one of the ingredients on Iron Chef (battle redfish). Charlie Trotter also mentioned black garlic as on of his top food finds in Dec 08.

Emily Rice
Jun 1, 2009 12:18 PM

I've used Lemoncello before and it works great with a variety of drink ideas. My favorite is mixing it with Ketel One Citron!!!

Hardy Boice
May 21, 2009 3:33 PM

That sounds like a delicious combination.

Biaggio Giannini
May 21, 2009 3:27 PM

I have served this dish with Mahi Mahi. Superb.

tammy laurito
Apr 12, 2009 4:59 PM

Western Ny and Easern PA have some of the finest wines ever! why dont the local restaurants support these wineries by offering them?

Chrissy Quinn
Mar 14, 2009 5:03 PM

I personally don't think Starbucks should try getting into the food business at all. Sure offer the scones and muffins, but other than that, concentrate on the coffee! That's what Starbucks is originally known for. Not their donuts or breakfast items!! If they want to start with food, then let's put giant ovens in all the stores and train the baristas how to bake! No frozen foods please!

George Schaeffer
Mar 10, 2009 12:11 PM

Mirassou Pinot Noir 2006 is a nice pour. Certainly not the greatest but a couple can split a bottle at The Place for $15.95!! Also, whoever trained the staff at Shango did a GREAT job. They have a fine wine selection and their staff is well trained in presentation and pouring. Very impressive. I understand Mrs Gaurino (sp?) is the motivating factor with the wines. Am I right Mike Borgisi?

George Schaeffer
Mar 9, 2009 3:11 PM

Wiechec's - WOW, I just mentioned that in my blog. Phil and Mike from what I see would have been in grammar school then! I remember the bartender telling me to move over a stool because I was in "Stanley's" seat. When the factory whistle blew, the shots and beers were lined up and "Katie bar the door." Just don't sit in Stan's seat.