Koji Rice For Steak Preparations
Fermented rice could be the solution for full-bodied, dry-aged flavors – without playing the waiting game.
Give Guests What They Want: New Flavors From Across the Globe
Global flavors can help define your establishment as a modern steakhouse, especially when coupled with unique cuts and serving more small, shareable plates.
Creative Strategies to Stay Competitive During the Re-Opening Process
Learn how focused menus, meal kits, touchless payments, and more can make ordering from establishments simpler and safer.
Travel-Friendly Cuts & Preparations
“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.
Unique Executions For Your Takeout Menus
According to Sterling Silver Chef Bradley Borchardt, it’s still important to “understand your brand and see how you can create food that is approachable and travels well but maintains brand integrity.”
A Profitable Trend: Beef Back Ribs
Recently, many restaurants are starting to showcase beef back ribs on their menus, and customers are definitely responding.
Sharing Plates Let Guests Choose Their Favorites
Sharing has recently emerged as a major trend when eating out, especially among Millennials.
Plant-Based Sauces for the Modern Steakhouse
The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus.
Classic BBQ Sides with Craft Twists
Focusing on more than the smoke and the sauce, BBQ joints are now putting craft spins on their sides too. This doesn’t mean the days of mashed potatoes and slaw are necessarily over.