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Are you looking at some simple ways to trim down calories while maximising the nutrients and flavours of your menu? Fruits and vegetables are part of the solution. Read more to learn ways to make the most of them.

Research shows that one of the keys to developing loyal customers is reducing the amount of work they have to do.

Ancient grains are making a comeback with consumers, who crave quality, variety, and novelty, so try them in place of stand-bys like white rice or pasta.

Sodas, sweetened tea, coffee drinks, and even some juices are often loaded with added sugar – and empty calories. Add in extra-large servings and free refills, and a person could easily drink half of the day’s recommended calories in one sitting, but these “empty calories” would provide none of the important vitamins, minerals, fibre, and other nutrients our bodies need.

Another way to provide more balanced portions is to consider how you plate your dishes.

Let’s take a look at how a restaurant meal might be structured. They tend to be heavy on protein and starches, accompanied by sauces, and limit vegetables to just a garnish.

Once you become a line chef, or chef de partie, you may find yourself at risk of being siloed in your current post if you don’t start taking a vested interest in your progression. But where do you start?

The restaurant industry faces a new challenge: how to join in the fight for better public health without compromising on the pleasures of eating out.

Protein-foods (e.g. meat) has traditionally been the centre of many dishes. Protein a critical part of a healthy diet, but many protein food sources can also be high in calories and fat, which makes it particularly important to plan appropriate serving sizes when developing main course items that revolve around the protein source.

The necessity for individuals and businesses to align their goals where sustainability is concerned could make a huge difference in the lives of future generations and shift the outlook for our planet in general. Are you ready to start making your restaurant more sustainable?

 

Concerns about food waste and sustainably sourced ingredients are no longer taboo subjects reserved for “alternative” groups. More and more consumers are interested in making not only healthier, but more conscientious decisions when it comes to their lifestyle choices – and, more importantly, their meals.

Becoming a Head Chef is the goal for many who enter the restaurant business. However, it can be a long road to get there and once you’re at the top there are plenty of challenges and obstacles you’ll continue to face as part of your chef career. What kind of experiences should you ideally acquire before you become a Head Chef?