One of the toughest challenges when opening a new restaurant is creating and changing your menu. The menu is what brings customers in and pays the bills, so it's crucial to balance room for trial and error with the perfect array of dishes. If you are creating a menu (or about to change your existing one) and need some help getting it right, these tips from some successful Silver Chef clients will help to steer you in the right direction.
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Kids menus. I can't say I'm enthused when I read the selection of flavourless mac and cheese, plain pizza discs, and dry, white-meat chicken fingers, but I've accepted the options as part of the family dining experience - kids need to eat, and parents want to sit at a restaurant every once in a while and zone out to the sound of adult chatter and Daniel Tiger playing on the iPad that they slipped into their bag "just in case." But maybe it's time we fight the status quo.
It is, ironically, difficult to have a pleasant date night on Valentine's Day, when every "nice" restaurant replaces their normal menu with a mandatory and expensive prix fixe. Some couples actually like those dinners, and have a fun pre-packaged date night. Other couples like to cook at home, or to ignore the holiday altogether. But if you want to have a typical "date night" out on February 14, your options will feel limited. Here's how to navigate that strait.
Once upon a time, Sizzler was everywhere. While nominally a steak-and-seafood restaurant, the chain was famous for two things: its all-you-can-eat buffet and the complimentary Parmesan bread that greeted you on arrival.
Sadly, Sizzler became a victim of the casual dining wars and there are now only a handful of outlets left in Australia. But don't despair: the recipe is surprisingly easy to make at home and it only takes a few minutes. Here are the steps!
Recently, we asked people who worked in the food service industry if there were any insights about their job they wished restaurant patrons would know, and we got some great answers. Whether it's about tipping, food orders, or how you should and shouldn't treat the wait staff, these are the secrets to being a good customer.
The lemon wedge in your drink has a bad reputation, and the evidence for it seems obvious: No one at a restaurant washes the outside of a lemon, but then they throw that wedge onto your glass, sometimes letting the rind soak right in the drink. And according to HuffPost, several studies found all kinds of germs on lemon wedges from bars and restaurants.
So should your drink order always include "No lemon, please"?
For over a year now, Teenage Mutant Ninja Turtles director Dave Green and actor Joe Cobden have been posting increasingly elaborate 12-second video reviews to Yelp. Along with some friends, they have made 41 videos about L.A. restaurants, often using special effects, stunts, and stop-motion, that recall the golden age of Vine.
In my family, we had a no-restaurants rule for our kids for about two years. This is because they ate either at lightning speed -- which meant one of us parents had to gobble too, and then take them outside to whack sticks on trees -- or at a snail's pace, which meant the closing waitstaff was turning up the air conditioning and blasting Jimmy Buffett as a subtle hint. Or the kids were simply rambunctious, pissy, or messy, an unpleasant experience for everyone involved.
"How would you like your eggs?" isn't a question that should cause you panic. However, it's possible that you may not be egg-ercising all your options, especially if all you've ever known is scrambled.
This is especially true in US diners, which employ a plethora of regional phrases that aren't used anywhere else in the world. While "Sunny Side Up" is pretty easy to decipher, what about Over Medium? Or Coddled? Or Shirred? This guide has all the answers.
With the amount of choice that’s available for eating out, deciding on what to eat has never been so overwhelming. When faced with a menu, these days you may find elements written in different languages, acronyms dedicated to dietary requirements GF, RSF, LC, VG or blurbs written on different ingredients, therefore knowing what to order can be an ordeal.
We spoke to Kim Wiggins, Australian chef and recipe developer for Sumo Salad to share her insights on what not to order when dining out to help narrow down and navigate the choices.
While cocktails aren't exactly good for you -- alcohol is a toxin after all -- some drinks can be more dangerous than others. These dicey craft cocktail ingredients can be found in bars all over the place.