It has been in the media that about 50 hospitality companies are closing per week at the moment. One comment we are hearing alot at the moment is, this will increase chef supply. Looking into this, we do not believe it will increase the supply that much. The establishments closing at the moment are small independent Restaurants, often chef owned.
Continue reading K-12 operators have come up with creative ways to fill in staffing gaps and make sure students keep getting fed. Photo: Shutterstock As K-12 nutrition teams continue to face labor challenges, operators have come up with ways to keep the meals coming even when short staffed. Here are four ways K-12 operators are working to combat labor shortages that were
Continue reading Featuring some of the most unique plant-based dishes in the country, Bib Gourmand Millennium leans into the natural from the decor to the menu. Chef-owner Eric Tucker’s rustic-chic boîte brings distinctive flavors to vegan cuisine that even the truest carnivore could be converted. Inspector notes: “Roasted pumpkin tamales with pumpkin seed pastor and cashew nut crema are knockouts, as are
Continue reading The British Kebab Awards, an annual event to celebrate local kebab restaurants across the United Kingdom, has added a vegan kebab category for the first time in its 10-year history. This year, the British Kebab Awards included the Best Vegan Kebab category to celebrate the growing appetite for plant-based kebabs. Sponsored by plant based meat brand Eatplanted, this year the new
Continue reading Legend has it that Chinese dumplings were first created not by a chef or a home cook, but by a pharmacologist and physician, called Zhang Zhongjian. During the Han Dynasty, which began in 206 BCE, one bitter winter led many villagers to develop frostbite injuries around their ears. Zhongjian noticed this, and in a bid to cure their ills, he
Continue reading Medina says in his new space he’ll roll out all the “meat” he’s been holding back on until now. Vegan menudo, vegan beef cheek, vegan tongue, beet chorizo — if he can get it to look like linked chorizo, that is — will all be on the menu. And he’s excited to show all the flavors and ingredients he feels
Continue reading Chef and entrepreneur Guy Vaknin appeared on reality cooking competition showHell’s Kitchenand investment reality showShark Tank. However, most know him for his creative vegan food as the chef and owner behind NYC’s popular fast-casual chain Beyond Sushi. This month, Vaknin is expanding his NYC restaurant empire with a new vegan Mediterranean brasserie concept called Anixi. The restaurant features dishes with
Continue reading Vegan menu fills a need Local interest is strong, as anyone who ever attended the special vegan events held occasionally at the former Roots Rochester bar in Rochester will confirm. “We’re filling a big need,” Herein said. “Vegans might be a small percentage of people, but there are also vegetarians and people with dairy allergies and egg allergies, and diabetes
Continue reading A County Derry man has been shortlisted in a ‘life changing’ competition to find the UK’s best young chef. The Roux Scholarship is the biggest UK competition for chefs under 30 and previous winners have gone on to head some of the UK’s top kitchens and earn Michelin stars. Ryan Porter, 29, was raised in Magherafelt from the age of
Continue reading In this climate, operators have had to find ways to satisfy their diners, adapting their menus with fewer selections featuring quality menu items, that also deliver on flavour, consistency, speed, and margins. Clever culinary solutions that offset the complexity involved in the preparation of various components to a dish, without compromising on the flavour, are essential to deliver today’s menus.
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