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 flavor, 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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TIPS FOR USING MUSIC TO CREATE YOUR RESTAURANT’S AMBIANCE

The atmosphere of your restaurant is a well-balanced collection of elements like lighting, aroma, textures, colors and music. While some of these are easy to implement, music can be difficult to get just right. While it might seem less important, the music in your restaurant can often make or break the experience for your guests […]

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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

Person holding a menu

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, plow horse, puzzle, dog

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 flavors of beef cuts. Selecting a wine variety can depend on the overall preparation […]

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