Pepper Lunch Restaurants’ Post

In this week’s food industry news in 2 minutes, we examine the growing popularity of allergen-free candy, restaurant operators' outlook on labor for 2025 and more. LISTEN: https://lnkd.in/eJfvmYsG #foodnews #foodindustry #restaurantnews

In this week’s food industry news in 2 minutes, we examine the growing popularity of allergen-free candy, restaurant operators' outlook on labor for 2025 and more. LISTEN: https://lnkd.in/eJfvmYsG #foodnews #foodindustry #restaurantnews

🔪 In the restaurant industry, finding the balance between quality and cost is essential to running a successful business. In this clip, Chef Michael Gulotta shares his approach to using commodity products alongside local ingredients to maintain both creativity and profitability in his New Orleans restaurants MoPho, Maypop and Tana. For more insights on the realities of running multiple restaurants, navigating food costs, and staying innovative, check out the full episode of Chefs Without Restaurants. 🎧 Listen now on your favorite podcast platform—link in the comments! #CulinaryInnovation #RestaurantManagement #SourcingStrategy #ChefsWithoutRestaurants #FoodPodcast #LeadershipInHospitality

In today’s episode, Christian teaches you efficient ways to control restaurant food costs so you can manage them like a pro! By implementing these tips, you can achieve sustainable success and stay ahead in the competitive culinary industry. Key Takeaways:  👉 Understanding Food Costs: Learn what food costs are, their components, and their impact on profitability.  👉 Menu Engineering: Discover how to analyze and redesign your menu to promote high-margin items and control portions.  👉 Inventory Management: Implement accurate tracking and techniques like FIFO to reduce waste and manage inventory effectively.  👉 Supplier Relationships: Build strong relationships and negotiate better prices, plus the benefits of bulk purchasing and local sourcing.  👉 Reducing Waste: Minimize kitchen waste with proper storage, repurposing leftovers, and learn the economic and environmental benefits. These strategies are crucial for optimizing operations and enhancing your restaurant's bottom line. Tune in every Monday and Thursday at 1 PM ET with host Christian J. Fischer, wherever you get your podcasts! #Podcast #CulinaryIndustry #FoodCostManagement #RestaurantInnovation #TheDisruptiveChef #CostControl #MenuEngineering #InventoryManagement

To the best of my knowledge we are the only medium to large UK vineyard that produces more red wine than white and rosé combined. How do we do this? All is explained in my first podcast produced by The Food Rebels called Rebellious Vines: https://lnkd.in/ezCZZfJB

We're thrilled to bring you our latest episode featuring the award-winning Chef David Ruiz! In this episode, Chef David takes Ed Bertaud & Craig Slate behind the scenes of his culinary journey, sharing his passion for fresh ingredients and how he’s revolutionizing the way we think about food. From his innovative approaches in the kitchen to the impact of foodservice on consumer trends, this conversation is packed with insights you won’t want to miss. 🍽️ How is Chef David pushing the boundaries of culinary innovation? 🥗 What are the latest trends in fresh produce that are making waves in the food industry? 🔥 Why is the relationship between chefs and suppliers more crucial than ever? Find out all this and more in our conversation with Chef David Ruiz. 👉 Catch the episode here: YouTube: https://lnkd.in/gMdkYDY7 Apple Podcasts: https://lnkd.in/gCqmszNq Spotify: https://lnkd.in/gwvciwn7 A huge shoutout to our partners KERN RIDGE GROWERS, Wiggins Farms, LLP, SunFed, and IFCO SYSTEMS for making this series possible. Don't forget to like, comment, and share with your network! #TheFreshCrEd #Podcast #CulinaryInnovation #FoodService #FreshProduce #ChefDavidRuiz #FoodTrends

Check out our latest newsletter with information specifcally for restaurant and franchise businesses. Dive into our stories, podcasts, and more. Don't miss out! 🗞️ ws

Having other restaurants nearby isn't a bad thing! Even your most loyal customers don't dine with you every single day. When they enjoy multiple spots in your area, it creates a habit of visiting your neighborhood more often. This habit benefits everyone and keeps your area thriving and relevant! Check out the Restaurant Marketing Secrets podcast wherever you listen or in my bio for more tips just like this!

Join Chef Tony Biggs as he shares his lively career, culinary adventures, and valuable cooking tips in this episode of Postcards from the Kitchen. Learn about the universal language of food, the importance of travel and learning, and how to cook the perfect steak. Don’t miss out on the entertaining stories and valuable insights from this dynamic chef. Listen now at the link in comments! #podcast #foodie #travel #postcardsfromthekitchen

Why Big Food Brands Like @subway_india @dominos_india Have a Limited Menu? #FoodFranchise #Podcast Watch full podcast on youtu.be/IYXjqo0QPaQ Ankit Wadhwa from #Funbytes talk about why big brands like Subway have a small menu compared to local restaurants. The key reasons are to provide a standardized taste across all locations, which requires a limited menu and a centralized kitchen. This allows for better logistics and quality control, which is a challenge for many brands. #BrandStrategy #MenuDesign #FoodIndustry #Standardization #Logistics