Five Ways to Stop Losing Money in Your Restaurant

To run a successful and profitable restaurant, most business owners are always looking for ways to cut costs while still maintaining high-quality offerings. Here are five areas to examine in your restaurant. Outdated Equipment If your kitchen equipment could classify as "vintage," chances are you don't have energy-efficient models. Commercial refrigeration and freezer units, for instance, are some of the mostly costly pieces of equipment to operate in a restaurant, and they are running every day of the year, twenty-four hours a day, whether your restaurant is open or not. [Read More]

3 Easy Ways To Incorporate Chia Seeds Into Your Lunches At Work

Chia seeds are one of the great super foods. Packed with omega-3 fatty acids, antioxidants, fiber and protein, chia seeds are good and good for you. If you're looking for an easy way to incorporate more protein into your lunches at work, chia seeds can be useful, however, they're not a standard ingredient in many lunch recipes. These 3 tips will help you include chia seeds into your weekly lunches. [Read More]

Expanding Your Palate: 3 Amazing African Ingredients You Have To Try

Americans are developing a more and more refined palate, with a recent study showing that 64% of consumers are much more adventurous in their choice of cuisine when dining out. It's hard to replicate a lot of tastes and flavors at home. In particular, you may have a hard time finding African restaurants locally, and not all restaurants may have the herbs and spices needed to completely replicate the flavors found in traditional African dishes. [Read More]

Choosing The Right Lining For Your Copper Cookware

Copper is the metal of choice for professional and amateur chefs alike, and it is not hard to see why. Copper is antibacterial and a highly efficient conductor, meaning it distributes energy quickly. When used as cookware, it heats up faster than any metal other than silver and cooks food evenly, reducing the risk of burning and allowing a degree of precision no other pots and pans can offer. This metal does, however, react with food, and so the interior of most copper cookware is lined with tin, stainless steel and more recently ceramic. [Read More]