Compleat Foodservice’s Post

🌟 Attention Chefs, Catering Companies, and HoReCa Professionals! Introducing I'm a Natural® Vegetable Oil – your new go-to solution for all your frying needs! 🍳🍟 Why choose our oil? Here’s why it’s perfect for your business: ✅ Non-GMO: Our oil is 100% #GMOfree, ensuring that your dishes are made with the highest quality and safest ingredients, perfect for meeting customer demands for natural products. ✅ Professional Formula: Specifically designed for the demands of the food service industry, our oil extends the life of your fryers, allowing you to cook longer and more efficiently. ✅ Cost-Effective: By lasting longer in the fryer, our oil helps you save money without compromising on quality. It’s an investment that pays off with every meal you prepare. ✅ Versatile and Reliable: Ideal for a wide range of frying needs, from deep frying to sautéing, making it a must-have in any professional kitchen. Join the wave of top chefs and caterers who trust I'm a Natural® to deliver excellence in every dish. Make the switch today and experience the difference! #Catering #HoReCa #NonGMO #ProfessionalChefs #FoodService #Sustainability #CostEffective #HighQualityCooking

Restaurants have pinched a lot of ideas from pubs, but what have pubs learnt from them? We’ve all been to a lovely pub for a bite to eat, should I get the average curry, or the average pie whilst your pal has the spectacular fish special. So why do we try to cast the net so wide? When I launched my specialist sausage and mash offer I was met with incredulous locals… “Who wants to eat bangers and mash every day of the week” But what they didn’t know is this was no ordinary bangers and mash menu. Ten flavours of locally sourced banger, ten choices of buttery mash and five gorgeous gravies and it took off. I mean really took off, we became the destination for the best bangers and mash in town and word spread to even further afield. We even made it into Esquire magazine with a rave write up by a famous restaurant reviewer. It was never my expectation that people would eat in my pub everyday, although some gave it their best shot but I wanted to stand out, to do something different and to have a specialist product that I could genuinely shout about as ‘The best around’. Most successful food brands specialise in a certain cuisine, be it Indian street food, pizza or BBQ. You know where to go for a particular feast to get your taste buds firing. So going back to my example of the average food in the pub, why not be the fish pub, the seafood pub, catch of the day, fresh from the boat. Shout about it because by specialising you can hone your skills and genuinely be the place to go; quickly becoming your USP. #USP #thegreatbritishpub #lifeofservice #pubmentor #hospitality #pubs

The chafer dish is a portable grate that is placed on a tripod and used for foods that require relatively "gentle" cooking away from the "intense" heat of a direct flame. Commercial hot pot is most often used to keep food warm at banquets or in buffet restaurants or hotel buffets. Caterers, in particular, often use hot POTS to keep the food warm while it is on display. The benefit of commercial hot POTS is that they prevent overcooking while keeping the food warm. #tableware #buffet #buffetware #chafingdish #foodwarmer #hotel #resturant

Looking ahead to 2025 dining recent research indicates: 50% of consumers have stated changing food purchasing choices due to the cost of living crisis. When choosing a British dish, over half choose a traditional classic. Just under half of consumers look for international cuisines when dining out. Healthy choices concerning ultra-processed foods and high fats and sugars is mainstream. #dining #foodtrends #cuisine

Having a big party at home is one thing,but catering for one comes with some hidden hurdles that you may not have thought you needed to jump! Price is by far the most common reason why customers may not hire a caterer. "They are too expensive and I can do it myself" my clients tell me. Yes,those clients are sometimes correct. However,depending on your budget and how much preparation time you have, cooking for lots of people can be expensive and yes you can probably do it yourself, BUT, in your budget, do you take into account the time, the stress to cost and plan an appropriate menu ( that takes quite a while,believe me) ,shop for ingredients,perhaps have to travel to the venue and then cook and serve the food? From my own experience before I was a caterer, the food invariably ends up being more expensive than anticipated. And then there's the party itself. Wouldn't you rather enjoy time with your friends than spend the entire party in the kitchen? I can alleviate all that worry for you! I'd love to meet you to get to know you and discuss your next function! Have a great week! #fingerfood #catering #parties #corporatecatering #adelaidecatering #boutiqueevents #doneforyou #care

Ready to take your private label business to the next level? Discover how to partner with successful restaurant groups and create custom beverage programs that meet their unique needs. Maurice DiMarino shares his expert insights in this informative carousel post. Watch the full video on our YouTube channel. https://lnkd.in/gNeHPFHH #privatelabel #restaurant #beverageprogram #wine #spirits #beer #wineprogram #winelists #beverageprograms

Lunch plans today? Why not treat yourself to a delicious meal at the apron. Whether you're a guest or a local, our dishes are made with fresh, local ingredients that bring the flavours of the season to your plate. Learn more by visiting: theapronrichmond.com #YVRFoodie #EatLocal #GoodEats

Why did we dedicate a whole (albeit short and sweet) course to after dinner drinks like 'Winter Warmers'? Here’s why: 💡 It's a fact that 60% of people say yes to a recommendation when it’s made confidently. 💡 For a restaurant serving 150 guests a night, getting half to order a $12 after dinner drink means $900 in extra revenue daily. That’s $27,000 in a month—just from a simple upsell. NOW HERE IS WHERE IT GETS REALLY COMPELLING: 💵 If a restaurant generates $27,000 in revenue from 'Winter Warmers', with an average profit margin on these after-dinner drinks around 80%, the pure profit would be: $27,000 x 0.80 = $21,600 in profit 🤑 This means that for every Winter Warmer sold, the restaurant is keeping a significant portion as profit, making it an excellent focus for upselling during the holidays. This isn’t just about drinks—it’s about strategy. The Winter Warmers module on Knowbie gives hospitality teams the knowledge and confidence to upsell, serve, and turn these seasonal favorites into a real revenue driver. 🎁 Plus offering memorable recommendations keeps guests coming back. 🤔 So...get your team on Knowbie today and start selling those 80% margin items! 👏 #Restaurants #managers #wine #cocktails #holidays Knowbie

April is National Food Month in the US, and what better time to reflect on what a unique effect food has had on human history? Not only has food shaped local cultures for as long as we've been around, it now connects us globally. From famous dishes being spread worldwide to restaurants doing the same, food connects us in a way that not many other things have the ability to. Think of how many originally US restaurants have made their way to Canada and even outside (Ruth's Chris Steak House, IHOP, Red Robin, and SO many more), and vice versa (Tim Horton's, Earls Kitchen + Bar, Boston Pizza, and more). This is part of why it's so exciting to see the restaurant industry evolve the way it is! It's keeping such a massive part of human tradition alive in an innovative, modern way. Food is one of the few truly universal languages we have. Sharing the evolutions we've been making in food, beverage, and restaurants at large really is so exciting! #NationalFoodMonth #Food #Beverage #Restaurants #FoodAndBeverage

Most regional restaurant chains offer a mix of popular appetizers like nachos, wings, and BSW cheese sticks. However, the type of appetizers can vary depending on location and cuisine. Their counterpart - fast casual chains will have a sleeker appetizer section offering a revolving door of popular dishes and LTO's. #FoodieFacts #RestaurantChains #Appetizers #foodservice #foodandbeverage #culinaryinnovation #menuinnovation