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CHEF BRIAN GIBSONS STEAK HOUSE OAKBROOK IS COMING.

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Added by CHEF BRIAN on March 6, 2010 at 12:59pm — No Comments

Lance Parker Profit?

Hello, I was wondering if the rest of you found it to be worth the effort and money to make your chicken and tuna salad from scratch VS in the tub? thx for your input!
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Added by Lance Parker on February 20, 2010 at 4:10pm — 1 Comment

Lynne A. Niese Profit!!!

I own a small catering business in rural Ohio. I've reviewed my books and crunched the numbers. What is the average food cost per plate? What should I see the average % of food cost from meat? What is the average profit margin for a catering business (no restaurant attached)?? I've been in business for 11 years and continue to grow every year. I'm seeing some trends and would like to know if I'm on track. Oh, I'm finding that "word of mouth" advertising is working much better than radio, newspap… Continue

Added by Lynne A. Niese on February 3, 2010 at 8:00am — 1 Comment

Ron Stuffed French Toast Recipe

Here is my best shot at the recipe for Stuffed French Toast. If anyone gives it a try, please post pictures of your final results. Stuffed French Toast

Ingredients Bread 8 large slices of bread Filling 1 8 ounce package softened Cream Cheese 1/4 cup Brown Sugar 2 Tsp Vanilla 2 T… Continue

Added by Ron on January 29, 2010 at 11:19am — 7 Comments

Dave 2010 Business Outlook

Although I believe 2010 will be a mixed bag of great and not-so-great economic results, the ones that are going to experience the greater amount success are easier to spot going in to this year. Challenging economic times are very useful for any industry as it is mostly the weak/trendy/inefficient ones that are usually and rightfully "weeded out". This is good in general for the whole as survivors get back to basics or solid foundational processes for serving the public. The survivors get a sli… Continue

Added by Dave on January 23, 2010 at 12:11pm — No Comments

Lauren Newest Foodservice Trends -- What to Watch Out for in 2010

The dip in the economy is 2009 made way for a lot of changes in our economy, but most notably in the service industry. Retail and wholesale numbers tanked the further we got into summer and then slowly saw a bit of improvement the closer we got to 2010. Now that we’ve entered a new decade however, trends are going to change in the foodservice industry. Here are just a few things to prepare for. Appealing to the Health Nuts Obviously around new years every year people decide that t… Continue

Added by Lauren on January 22, 2010 at 9:43am — 2 Comments

Lauren Helpful Resources for Restaurant Owners & Managers

I just wanted to share these resources with all of you. Hopefully they help in one way or another! Restaurants Adjusting to the Digital Age Food Cost Tips & Strategies Top 10… Continue

Added by Lauren on January 21, 2010 at 10:39am — 1 Comment

CHEF BRIAN Pumpkin Swordfish

Check this swordfish out. This picture was taken right after the catch and we got the whole fish at Hugo's Frog Bar & Fish House in Chicago. Continue

Added by CHEF BRIAN on January 7, 2010 at 8:05pm — No Comments

CHEF BRIAN SOUS CHEFS/KITCHEN MANAGERS

Hey I am looking for a kitchen manager/sous chef for Gibsons Steak House in Chicago. If you know of anyone please have them contact me. bkey@grgmc.com Thank you. Continue

Added by CHEF BRIAN on January 6, 2010 at 4:00pm — 3 Comments

FlChef The Loss of the Work Ethic

I have 19 employees working in my kitchen right now. I just recently had to let go a few that had only made it a couple of months. The problem I had was just plain laziness and failure to follow directions. I dont want to sound like I am blasting the young people out there but they were all just out of high school and all part timers. Now I have just hired 2 new employees with the same credentials. Young, just out of school, and just part timers. When i interview anyone for this job I lay down… Continue

Added by FlChef on January 5, 2010 at 11:57am — 4 Comments

Lauren Eating Healthy -- You Can Do It

It's natural that we want to reach for that candy bar or bag of chips every now and then. The question is how often is "now and then" for you? Your scale and full length mirror should give you a clue, but getting a full physical is an even better way to find out just how healthy you are. Before making that trip to doctor, you may want to take a look at these steps first. When to Eat For years experts have argued about healthy eating schedules and practices. Do you eat three full meals a… Continue

Added by Lauren on December 22, 2009 at 1:51pm — 2 Comments

Lauren Keeping Your Employees Happy

Get Your Employees Pumped Up ...or at least give them caffeine. A lot of us get perturbed that we have to stop at Starbucks and pay obscene amounts of money for a cup of coffee. Not only does it force us to get off of the freeway and wait in line, but if you calculate the costs over a year it can come out to approximately $618 minimum per year. Buy a coffee machine that accommodates the size of your company. Got about 40-60 employees? There are plenty of… Continue

Added by Lauren on December 22, 2009 at 9:37am — No Comments

Foodservice Community Admin Fresh California Avocados Hit the Streets in Globally Inspired Recipes

Check out this information from the California Avocado Association.

Fresh California Avocados Hit the Streets in Globally Inspired Recipes Continue

Added by Foodservice Community Admin on December 21, 2009 at 10:47am — 1 Comment

Lauren Guide to Designing Cakes

Most of us take the easy route when it comes to bringing a cake to the party; you either pick one up at the nearest grocery store or you make a plain-Jane one at home. Whether you're an avid baker or not, you can make cake decorating way more fun, especially if you get your friends or kids involved. Baking at Home? A lot of people believe that it's impossible to make a gorgeous cake without any schooling or numerous hours invested. Not true. Adding something as simple as… Continue

Added by Lauren on December 16, 2009 at 3:16pm — 2 Comments

Marie Is Your Bar up to Par?

Morning folks! Just in time for the holidays, our fantastic copywriter has put together a compendium of resources for bartenders and restaurant operators...so without further ado, here it is - the only bar guide you'll ever need. On average, restaurants typically derive between 12% to 25% of their sales from alcoholic drinks. Take into consideration that drinks do not require as many ingredients or as much prep time as food, and you… Continue

Added by Marie on December 16, 2009 at 9:47am — No Comments

CHEF BRIAN Tis the Season to buy GIFT CARDS!!!!! Why not buy the BEST?

Give your loved ones the VERY BEST!!!! Purchase a Gibsons Restaurant Gift Card.

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Added by CHEF BRIAN on December 15, 2009 at 9:13pm — No Comments

Lauren Starting Your Own Concessions Business

Most people don't realize it, but a lot of money can be made in the concessions business. The main reason is that usually the food costs are low and the prices charged are a little high. Some individuals and families have made the concessions business their full-time job, but it is something that you can decide to do on the weekends for a little extra cash. So is the business for you? Know Your State and/or City Regulations I can't stress this enough. Every food or beverage business mus… Continue

Added by Lauren on December 11, 2009 at 8:50am — No Comments

Marie Holiday Catering Food Safety Tips

We published a holiday catering guide a few weeks ago with some helpful info on making the most of holiday catering season. It include some broad tips and tricks for catering events and parties, but I thought I'd go into greater detail today on some of the food safety guidelines surrounding buffets and catering. This information comes from Food… Continue

Added by Marie on December 10, 2009 at 10:30am — 1 Comment

Ron The Many Layers of the Onion

Great article about everything you need to know about the onion, and then some! The Many Layers of the Onion

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Added by Ron on December 7, 2009 at 4:35pm — 1 Comment

CHEF BRIAN Mirco Vegetables? Too Cool!

Some of the coolest vegetables I have seen, MICRO VEGETABLES. Check out these micro carrots.

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Added by CHEF BRIAN on November 27, 2009 at 10:49pm — 1 Comment

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