A Few Ways to Help Your Restaurant Create Great Steak

Posted by Pace Reps on Jun 27, 2019 8:00:37 PM

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.

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Topics: Carter-Hoffmann, TenderChef, Southbend

An Easy Way to Capitalize on One of Foodservice’s Hottest Trends

Posted by Pace Reps on Apr 2, 2019 3:03:56 PM

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.

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Topics: Carter-Hoffmann, GardenChef, trends