Food

For decades, veganism was described in the language of deprivation: no meat, no fish, no dairy, no eggs, no fun.

“When I first began eating vegan…23 years ago…I was sad because I was hungry. I wanted to eat food — a lot of it,” chef Doron Petersan told Nation’s Restaurant News. Now, Petersan and other chefs are developing plant-based menus to satisfy big appetites and adventurous eaters. “We’re not specializing in delicate microgreens; we’re not touting ourselves as a health food diner,” says Petersan, founder of Washington D.C.’s Fare Well. “There’s cookie dough pancakes with a side of tofu scramble. It’s still indulgent and still fun.”

While just 3 percent of Americans consider themselves vegans, nearly 40 percent are “actively trying to incorporate more plant-based foods into their diets,” according to Nielsen. And they’re hungry! It’s time to give the people what they want.

Can you believe the oldest millennials are now 37? That means it’s time to retire the tired jokes about millennials killing mayonnaise, breakfast cereal and casual dining, and discover the new truths: What is Generation Z eating? And how can restaurants win them over?

Next in our series of interesting applications for an in-chamber vacuum sealer -- did you know that you can use it to preserve the freshness and color of baby greens and herbs? 

QSRs were built on consistency. Now, people crave novelty.

Limited-time offerings can give sales a short-term boost, earn media mentions, build social buzz and even entice lapsed customers to return. Nearly half of all consumers try LTO menu items every month, QSR magazine reports. 

It makes sense. Not only are people programmed to crave novelty (new flavors, new dishes), but they respond strongly to scarcity, perceiving scarce items as more valuable and conferring status on those who possess them. But how can you ensure an LTO is a success? First, consider these five factors.

Next in our series of interesting applications for an in-chamber vacuum sealer is experimental cooking. The effects that vacuum sealing has on food mean that you can play and create new presentations of old favorites.

Next in our series of interesting applications for an in-chamber vacuum sealer is curing. Typically this technique involves applying some combination of salt, sugar or spices to a protein -- such as fish or pork -- and letting those spices draw out moisture and change the texture and flavor. 

Next in our series of interesting applications for an in-chamber vacuum sealer -- did you know that you can use it to accelerate the pickling process for fruits and vegetables? 

You might be familiar with the various applications that an in-chamber vacuum sealer like our PrimaVac™ line make easier, such as sous vide cooking and food storage. You might also know what it takes to successfully age something like beef or cheese.

But did you know that you can combine vacuum sealing and aging to get even better results?

Your walk-in is texting you. Your fryer is demanding new oil. And your vent hoods are turning themselves on.

Welcome to the era of IoT in restaurants. “For years equipment manufacturers and designers have been predicting the arrival of the internet-of-things connected restaurant kitchen,” Restaurant Hospitality reports, “one where appliances sync to the cloud, equipment is accessed remotely, the daily grind of temperature monitoring is fully automated, and ovens that are about to fail send warnings to management or message for replacement parts.” But for restaurant operators, is the switch to IoT systems worth it?

Restaurant operators are tired of flat traffic numbers. In the 12 months ending February 2018, lunch traffic was flat, according to The NPD Group, and dinner traffic dropped 1 percent.

The one bit of sunshine: Breakfast. Restaurant traffic for breakfast and morning snacks rose 1 percent in that time period. How can you capture a piece of the early-bird action? The old standbys, like egg and bacon, may not be enough. Here are five creative menu offerings that will attract and satisfy your breakfast customers.