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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How A Menu Engineering Matrix Will Help Your Bottom Line

Menu engineering matrix symbols: star, horse

Creating and pricing your menu can seem pretty straightforward. But without spending time looking deeper into the costs and rate of sale, you could be losing money and even drive off traffic. That’s why operators use a menu engineering matrix: a way to analyze profitability and popularity to determine how to best menu an item. […]

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Wine Pairings For Beef On The Menu

Pouring a glass of red wine alongside a beef dish

It’s no wonder why tannin-centric reds are traditionally paired with beef dishes – these wines are often used in the preparation of dishes like beef Bourguignon. Sipping on heavy red wine with a great steak entrée can also enhance the natural flavours of beef cuts. Selecting a wine variety can depend on the overall preparation […]

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Preparation Methods: Smoking

Smoker

Barbecue, barbeque, bar-b-q, BBQ – no matter what you call it, there’s no question about the level of flavour this method delivers. To dive into the basics of smoking beef, we sat down with Sterling Silver® Premium Meats customer Tim Keegan, Executive Pitmaster of Fiorella’s Jack Stack Barbecue. Tim was born into this cooking method – […]

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How to Cut Waste and Boost Profit With Ribeye

Raw beef

Using every piece of a cut, such as ribeye, helps your business minimize waste and maximize profit. Not only can you create new, sought-after specials for your menu, but breaking down a ribeye cut also provides meat for making stock, fats for rendering and so much more. With a few cutting techniques, a ribeye can […]

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Adapting for Amazing Menus

Overhead of steak on plate

An amazing menu doesn’t just happen. It takes time, patience, understanding and flexibility to make it something your customers tell their friends about. Of all these elements, perhaps the most valuable one is flexibility — adapting when you’re thrown for a loop. Our Sterling Silver Signature Chef Nick Unangst has some excellent insight into how […]

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