Menu innovations with Chef Pete and Chef Nick Unangst | Listen Now!

Chef Nick Unangst

Structuring your menu to meet the demands of customers while balancing product availability and profit is always on chefs’ minds. In this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Sterling Silver® Premium Meats Signature Chef Nick Unangst of SERG Restaurant Group in Hilton Head, SC about how he […]

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House Pickling For Craft Flair

Pickled vegetable jars stacked up on top of one another

“I’ve been experimenting with spice blends, adding them to pickled items and grilled meats to give them a different, unique flavor profile.” Sterling Silver Chef Barry Miles digs into how pickling vegetables in-house can bring distinct freshness to a plate– but these tangy garnishes can offer more than a touch of acidity. These punchy additions […]

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How The Breakfast Daypart Is Changing

Overhead of egg and steak breakfast on plate

Brunch crazes and demands for convenience are transforming the breakfast daypart. According to Technomic, “31% of consumers and 39% of those ages 18-34 are purchasing breakfast items outside of the traditional morning time slot.” Guests now expect the most important meal of the day to be a little more flexible and ready to eat later […]

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Creative Strategies to Stay Competitive During the Re-Opening Process

Close up of sliders

Customers are passionate about supporting their favorite establishments, but are hoping for ways in which they can do so safely. While each state individually crafts hospitality re-opening guidelines, meeting diner expectations around safety can help you stay competitive and ensure repeat orders. Focused menus, meal kits, touchless payments, and more can make ordering from your […]

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Menu, Prep, Cuts and Packaging Tips for Takeout

Close up of BBQ pork

With business changing on a daily basis, Sterling Silver® Premium Meats will continue to be a resource for useful information to help with the evolution of your business. Focusing on takeout and delivery, we hope these tips will help you face today’s challenges with confidence and optimism. MENU Keep it short, sweet and smart: offer […]

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Travel-Friendly Cuts & Preparations

Close up of steak stir fry

“Delivering hot, beef braised will be the best experience because it can take the abuse of long hot-holding, and still deliver on tenderness and juiciness.” Sterling Silver Chef Pete Geoghegan recommends travel-friendly braised meats, particularly ones that use short ribs, blade roast, and chuck roll for takeout and pick-up menus. Additionally, stir-fry or bowls with […]

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Crowd-Favorite Modern Steakhouse Cuts

Flank steak on plate

Menuing new and unique cuts has become synonymous with the concept of the Modern Steakhouse. According to research by Food & Wine, in 2018, 69% of chefs call menuing new cuts of meat a “hot trend.” Sustainability-focused consumers are also more likely to choose a restaurant that features these cuts. “Pushing more nose-to-tail makes sense […]

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Customize Compound Butter Flavors to Enhance a Steak

Bavette steak

Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu. Guests will love the rich addition of butter and the punch of flavor from the spices, chilis or herbs you choose. Get inspired by these flavors and combinations, including: Black garlic Lime and ancho chili Piquillo […]

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Sharing Plates Let Guests Choose Their Favorites

wine glasses clinking

Sharing has recently emerged as a major trend when eating out, especially among Millennials. According to Technmonic’s research,1 42% of consumers agreed that small plates are a great way to share with a larger group, and you don’t need to run a tapas restaurant to capitalize on this trend. Smaller plates are also a great […]

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