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Tips & Tricks

Mix Up Some Trending Cocktails

We all know the favourites, the Cosmopolitans, martinis and old fashioneds, but there are some new players on the scene when it comes to trending adult beverages. From savoury to spirit-free, consumers are looking to bars and restaurants to introduce them to these new cocktail options.
Tips & Tricks

Beyond the Bite: Creating Memorable Hospitality

From the moment guests walk into your operation, you have the opportunity to make a lasting impression. From the ambiance to the service to the very last bite, there are always chances to take a step further and surprise and delight your patrons. 
Tips & Tricks

Chef Michael and Chef Stephen Discuss Hospitality Moments

In addition to an impressive menu, memorable guest experiences can help separate your restaurant from the rest. We asked Chef Stephen Giunta and Chef Michael Siehien about how they have created moments like this for their guests.
Tips & Tricks

Serving the Strip Loin as a Roast

The strip loin, also referred to as the Kansas City strip, Manhattan filet, New York strip and petite strip, is a boneless muscle taken from the top loin. Though best known for being menued as a steak, it’s tenderness and ample marbling allows it to be enjoyed as a roast as well.
Tips & Tricks

Chef Timothy Baran Rethinks Lamb Moussaka as a Beef Chili

On a recent episode of In the Kitchen with Sterling Silver, Chef Pete Geoghegan spoke with Griffith Foods Executive Chef Timothy Baran about the art of seasoning when it comes to beef. While on the topic of using cinnamon as a featured flavour, Chef Timothy mentioned an idea of rethinking a lamb-based Moussaka as a beef chili.
Tips & Tricks

How Sustainable Ingredient Sourcing Can Reduce Costs and Waste

A great way to improve your restaurant’s bottom line while cutting waste is by sourcing ingredients in a sustainable manner. Obtaining your ingredients more directly—as well as upcycling excess food scraps—can bring many benefits to your restaurant.
Tips & Tricks

A Recap of Our Live Kitchen Demonstration for Plate Magazine

In May, Plate Magazine hosted three of our chefs as they gave a live demonstration of fabrication and plating techniques. Culinary Director Chef Pete Geoghegan and Senior Corporate Chef Bradley Borchardt, along with Sterling Silver® Signature Chef Sera Cuni, showed how to make value cuts enticing on any menu. Here’s a look at what they did.
Tips & Tricks

5 SIMPLE WAYS TO MARKET YOUR RESTAURANT

In any given city, there can be what seems like an endless number of places to eat. With all that competition, you want to make sure your restaurant stands out so you can bring in new guests while keeping regulars coming back. Here are 5 easy tactics that you or a staff member could do to help reach a wider audience.
Tips & Tricks

DESIGNING YOUR MENU BASED ON CUSTOMER BEHAVIOR

A well-designed menu can mean the difference between a happy customer and a frustrating experience. “The menu is your roadmap to profitability,” says Dan Salem of Salem Foodservice Solutions, “so you got to keep it fresh, you got to keep it clean.”
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