Blue Mountain Resort, Poconos, PA’s Post

The Speed Of Sauce...34% of consumers consider what sauces and condiments are available when deciding what restaurant to visit. Check out this article by Nations Restaurant News, In QSR, Sauces Start To Command A Bigger Spotlight Read More...https://lnkd.in/gypPVSAC

Cleaning pizza pans is challenging because baked-on cheese and sauce can be stubborn to remove, often requiring extra scrubbing and soaking with a lot of extra time. However, we can reduce all of that, and make owning a pizza restaurant a breeze. Learn More: decarbonator.com #pizza #pizzalover #pizzarestaurant #bakery #chefs #restaurant #kitchenhacks #kitchengadgets

Traditional butter has a low smoke point, which means it burns easily at high temperatures. This can be problematic in restaurant kitchens where chefs often work with high heat. Moreover, their relatively short shelf life can be inconvenient for chefs that need ingredients that last longer. For these reasons, professional chefs like Oskar Klanert are turning to high-quality liquid alternatives like Debic Roast & Fry. Not only does it make it easier to maintain the quality and flavour of their dishes but also saves time, costs and labour. Read about Oskar's experience with Debic:  https://lnkd.in/ghXVHPZx #FrieslandCampinaProfessional #Debic #FoodSolutions

🌟 Happy National French Fry Day! 🍟 Today, we celebrate everyone's favorite crispy treat - the beloved French Fry! According to our latest survey, 53% of consumers choose french fries as their favorite side dish in fast food restaurants. From straight to crinkle-cut, and from ketchup to ranch as a dipping sauce, french fries are a staple in quick service restaurants around the world. For instance, 36% of consumers prefer straight fries, making them a top choice at McDonald's and Burger King. Crinkle-cut fries, loved by 19%, are a hit at Shake Shack, while waffle fries, favored by 16%, are a popular option at Chick-fil-A Restaurants. Curly fries, enjoyed by 14%, can be found at Arby's. It's clear that fries aren't just a side dish - they're a main attraction! 🍟 Quick-service restaurants should take note of these consumer preferences to better cater to their customers' tastes. By offering a variety of fry options and popular dipping sauces like ranch, restaurants can attract more patrons and enhance their dining experience. Understanding and responding to what customers love can set a restaurant apart in a competitive market. Let's raise a fry to innovation and deliciousness! 🍟🎉 #NationalFrenchFryDay #FrenchFries #QSR #ConsumerPreferences

Restaurant servings have become out of control. An occasional treat is fine, but if you eat out often, you need to develop an overall strategy for portion control. Here are a few tips: - Visualize the divisions on a 9-inch plate - Order 2 appetizers instead of an entrée such as a soup and a dinner salad or shrimp cocktail - Split a meal with our dining companion - Don’t rely on the chef or waiter to serve you the proper amount of food. Surveys show that people generally eat everything that’s put in front of them whether they want it or not - Ask for a leftover container right when you place your order. When your meal comes, eyeball your proper portion right away and put the rest into a box to take home. - Stay away from cream sauces, butter, oil, au gratin, breaded, alfredo sauce, gravy, and anything battered or fried. YOU CAN EAT OUT AND BE HEALTHY, but you do need to be hyper aware and make smart choices!

Why aren't there more dishes on a restaurant menu? We're doing a brisk trade in hot dogs and burgers, but now there's a LOT of people asking for Doener kebabs. Screw it, let's do it. We'll need: 1- Lamb 2- Pita bread 3- Olive oil 4- Parsley 5- Garlic 6- Cinnamon 7- Coriander 8- Lemons 9- Mint 10- Fresh yogurt 11- Salt Man, that's a lot of new ingredients we'll need to stock. What's more, we'll need to buy a rotisserie, a slicer, and a kebab pan. But between the two of us, we can hack it, no worries. 😎 -------------------------- Are you looking for expert for your restaurant menu data entry or desing then you are on right page. Here is the link of my gig: https://bit.ly/3VEBKoZ

How to hack restaurant dining: 1. Choose grass-fed meat if possible 🥩  2. If you can’t go grass-fed, go for a lean cut 😉  3. Ask for the chef to use butter 🧈  4. Skip the sauces and dressings 🚫 5. Sushi is usually a good option 🍣 You might be lucky enough to find a restaurant that serves grass-fed steak. Many times, the steak being served is grain-fed, which means the fat in the meat is higher in toxins and omega-6 fats. So, if you can’t go grass-fed, get the leanest cut possible. You can also opt for wild seafood if it’s high quality, like sockeye salmon. Ask your waiter for your food to be cooked in butter instead of whatever vegetable oil they use. Skip sauces and dressings because they are usually full of MSG and rancid omega-6 oils. If you can choose where to dine, sushi is usually a good option if you skip the sauces and the fried items.  If you found this post helpful, give me a follow for more biohacking tips!

Thanks to Paramount Food Service Equipment Solutions for the support in promoting our products in the Middle East.

How to hack restaurant dining: 1. Choose grass-fed meat if possible 🥩  2. If you can’t go grass-fed, go for a lean cut 😉  3. Ask for the chef to use butter 🧈  4. Skip the sauces and dressings 🚫 5. Sushi is usually a good option 🍣 You might be lucky enough to find a restaurant that serves grass-fed steak. Many times, the steak being served is grain-fed, which means the fat in the meat is higher in toxins and omega-6 fats. So, if you can’t go grass-fed, get the leanest cut possible. You can also opt for wild seafood if it’s high quality, like sockeye salmon. Ask your waiter for your food to be cooked in butter instead of whatever vegetable oil they use. Skip sauces and dressings because they are usually full of MSG and rancid omega-6 oils. If you can choose where to dine, sushi is usually a good option if you skip the sauces and the fried items.  If you found this post helpful, give me a follow for more biohacking tips!

Prepare gravy the way restaurant chefs do: right in the roasting pan - and with our upgraded Sauce Whisk, you don't have to worry about scratching your pans!
 INGREDIENTS: Pan drippings from turkey
 3-4 cups chicken or giblet broth
 1/2 cup all-purpose flour
 Salt and ground black pepper to taste
DIRECTIONS:
Using Oven Mitts, carefully pour drippings from Roasting Pan into Easy-Read (4-cup) Measuring Cup. Remove 1/4 cup fat from drippings and pour back into Roasting Pan. Discard remaining fat from drippings. Add chicken broth to drippings in measuring cup to measure 4 cups liquid. Position Roasting Pan over front and back burners of stovetop. Whisk flour into fat using Silicone Sauce Whisk until smooth. Gradually add drippings, whisking until smooth. Cook over medium heat, stirring constantly, until gravy comes to a boil. Cook 2-4 minutes or until thickened. Season with salt and black pepper. Using Oven Mitts, carefully pour gravy into serving bowl.