Ghost kitchens, despite the name, have nothing to do with ghosts. Also known as a dark kitchen or a cloud kitchen, ghost kitchens are professionally designed spaces where food is prepared exclusively to be delivered to customers. So there is no front room where patrons can sit down to wait or eat.
America is a melting pot, and with the moniker comes great cuisines from around the world. We also like celebrations, of course, and when you combine the two, the result is a tendency to take a particular holiday, magnify it, and turn it into a big party celebrating ethnic foods and beverages. St Patrick's Day? Check. The Chinese New Year? Check. Cinco de Mayo? Absolutely!
Foodservice has spent the last 14 months focused on delivery and to-go options to keep up with local and state mandates as well as to offer safe solutions to consumers taking precautions when out in public.
For anyone running a restaurant or business that offers a limited menu, finding a way to keep food warm before the customer orders is key to delicious, crispy food. Fried food is especially challenging to keep warm and crispy, and there's nothing worse than soggy French fries or limp chicken tenders. You need a plan in place to keep your fried foods hot and crispy. A Carter-Hoffman Crisp n' Hold Station for fried foods may check off all the boxes you need to ensure your customers are happy and keep coming back for more.
Pizza has a way of bringing people together. Opening up a warm box of pizza to find your delicious pie piled with your favorite toppings delivers a mouthwatering satisfaction that's gratifying for people of all ages.
It almost goes without saying that having a great menu featuring quality food, along with a comfortable and enjoyable dining atmosphere, are keys to success in any restaurant establishment, and the most successful Mexican style restaurants know that formula exceptionally well.
Is your senior care foodservice operation in need of a change? Need some ideas to help improve your level of service? What about some of the current trends?
Let’s face it. Daily life for most everyone seems to get more hectic by the day. Extremely packed schedules and work/family responsibilities often leave little time to consider, “What’s for dinner?”
Dry-aged is all the rage in steakhouses right now. Diners are drawn to the concentrated flavors and aromas that dry-aged steak brings, and operators are drawn to the profit potential of this time-honored technique.
In 2018, the National Restaurant Association listed hyper-local sourcing as the country’s number one concept trend in foodservice. Basically, the more chefs and operators can control where foods come from, the more they can tell an ingredient’s story.