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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.
Trends

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.
Trends

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.
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