Beyond the Bite: Creating Memorable Hospitality

Headshots of Chef Michael, Chef Stephen and Chef Michael

How to make a simple dining experience one patrons will fondly remember, forever.  From the moment guests walk into your operation, you have the opportunity to make a lasting impression. From the ambiance to the service to the very last bite, there are always chances to take a step further and surprise and delight your […]

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Chef Michael and Chef Stephen Discuss Hospitality Moments

People chatting and laughing at a restaurant table

In addition to an impressive menu, memorable guest experiences can help separate your restaurant from the rest. We asked Chef Stephen Giunta and Chef Michael Siehien about how they have created moments like this for their guests. Small Efforts Produce Large Impacts Creating unforgettable dining instances doesn’t have to mean investing in a large amount […]

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Chef Timothy Baran Rethinks Lamb Moussaka as a Beef Chili

On a recent episode of In the Kitchen with Sterling Silver, Chef Pete Geoghegan spoke with Griffith Foods Executive Chef Timothy Baran about the art of seasoning when it comes to beef. While on the topic of using cinnamon as a featured flavour, Chef Timothy mentioned an idea of rethinking a lamb-based Moussaka as a […]

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How Sustainable Ingredient Sourcing Can Reduce Costs and Waste

Sustainable ingredient sourcing

A great way to improve your restaurant’s bottom line while cutting waste is by sourcing ingredients in a sustainable manner. Obtaining your ingredients more directly—as well as upcycling excess food scraps—can bring many benefits to your restaurant, including: You likely already practice some sustainable sourcing tactics. Here are four additional ideas. 1. Herb Garden Lower […]

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A Recap of Our Live Kitchen Demonstration for Plate Magazine

In May, Plate Magazine hosted three of our chefs as they gave a live demonstration of fabrication and plating techniques. Culinary Director Chef Pete Geoghegan and Senior Corporate Chef Bradley Borchardt, along with Sterling Silver® Signature Chef Sera Cuni, showed how to make value cuts enticing on any menu. Here’s a look at what they […]

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DESIGNING YOUR MENU BASED ON CUSTOMER BEHAVIOR

A well-designed menu can mean the difference between a happy customer and a frustrating experience. “The menu is your roadmap to profitability,” says Dan Salem of Salem Foodservice Solutions, “so you got to keep it fresh, you got to keep it clean.” Here are some tips on how to design your menu to give your […]

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Tips for Effective Menu Storytelling

It’s easy to describe a dish on your menu using only a list of its ingredients. But this simple approach often ends up feeling uninspiring. It also isn’t necessarily ownable—another restaurant down the street might use the same list of ingredients on a similar item. But when you tell a brief story to describe your […]

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