Explore, Learn, Experiment Categories Beef Up & Down The Menu Delivery & Take-out Modern Steakhouse Podcast Tips & Tricks Trends Cuts Brisket Brisket Point Off Whole Brisket Chuck Chuck Eye Roll Chuck Flat Chuck Short Ribs Clod Heart Clod Roast Scotch Tender Teres Major Top Blade Femur Canoe Bones Flank Flank Steak Loin Short Loin Strip Loin Tenderloin Plate Hanger Steak Inside Skirt Steak Navel Outside Skirt Steak Plate Short Ribs Rib Beef Back Ribs Blade and Lifter Meat Bone-in Ribeye Boneless Prime Rib Finger Meat Tomahawk Round Bottom Round Flat Eye Round Roast Knuckle Top Round Sirloin Ball Tip Sirloin Flap Top Sirloin Butt Tri Tip Trends Rustic Preparation & Presentation Trends While many restaurant industry trends are of a digital nature – with the rise of third-party delivery services and ghost kitchens – many establishments are choosing to take their guests back in time. Rustic and traditional preparation methods from all over the globe are returning to restaurants and offering guests experiential dining in addition to delicious menus. Trends TRENDS TO MAKE SUMMER SPECTACULAR As the calendar pages continue to flip and diners are getting antsy to return to normalcy, we point our eyes toward the summer season and present a few exciting trends that can help shape your menu for the upcoming months. Trends Koji Rice For Steak Preparations Fermented rice could be the solution for full-bodied, dry-aged flavours – without playing the waiting game. Trends 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. Trends 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. Trends 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. Trends 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. Trends A Profitable Trend: Beef Back Ribs Recently, many restaurants are starting to showcase beef back ribs on their menus, and customers are definitely responding. Trends Sharing Plates Lets Guests Choose Their Favourites Sharing has recently emerged as a major trend when eating out, especially among Millennials. Load More
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