Koji Rice For Steak Preparations
Fermented rice could be the solution for full-bodied, dry-aged flavours – without playing the waiting game.
Working Modern Steakhouse Ideas Into Your Menu
The average diner is no longer willing to shell out top dollar for a huge slab of steak with cream of spinach on the side.
Give Guests What They Want: New Flavours From Across the Globe
Global flavours 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
Sterling Silver Chef Pete Geoghegan recommends travel-friendly braised meats, particularly ones that use short ribs, blade roast, and chuck roll for take-out and pick-up menus.
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 Lets Guests Choose Their Favourites
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.