Pictured: brunch at Avert Brasserie
It’s Mother’s Day – the perfect day for brunch. Fun, relaxed, and usually involving an adult beverage (or two!) brunch is a Sunday favorite. Here are some tips on creating the perfect spread:
For a buffet style brunch: fresh and simple is best! A raw bar, like the one pictured above, is a really lovely touch, but make sure you have the proper ice and refresh the spread often to keep things fresh and cold. Including an assortment of jams, jellies, and spreads to go with your pastries is also a nice touch. Another buffet tip – a Bloody Mary bar is a fun and interactive talking point to anchor your brunch spread!
For a full menu brunch: a variety of choices is best to please your guests. Choose some sweet, some savory, and some traditional lunch items (sandwiches, cheeseburgers, etc) to make sure everyone can get what they want! Eggs benedict is an easy favorite and can be dressed up with a variety of proteins from ham to duck breast. Don’t forget to keep some items vegetarian/gluten free as brunch can be heavy on the carbs and bacon for those with dietary restrictions. And finally, add sides! Fun to share (and an easy upset for the servers) some small, shareable plates such as a grapefruit brûlée or fried brussels sprouts will elevate your brunch game.
For the drinks: Mimosas are classic, but why stop there? Classic champagne cocktails can be fun and innovative. Bloody marys can be extreme when they are loaded with different ingredients. Particularly for Italian restaurants, don’t forget a selection of classic, seasonal bellinis utilizing different fruit purees. Finally, offer some non-alcoholic beverage options: classic cappucinos and fresh pressed juices are easy, classic crowd pleasers.
Even though you’ll see a lot of them in there, True merchandising freezers aren’t just for convenience store owners. In fact, you can use the freezers for much, much more. These commercial freezers fit well in any restaurant, but they also have the potential to do very well in restaurant and deli situations.
We love being able to see what’s in the freezer without having to open the doors. To be able to see the ice cream and the other goodies immediately saves time as well as energy.
One of the things that we particularly enjoy about the True GDM-23F-LD is that we don’t have to crouch down to get items from out of there. We don’t want to have to get a workout every time that we’re trying to get a tub of ice cream. The bright lighting makes everything easier to see.
If you’re feeling creative, the True merchandising freezer has modular shelving which allows you to move the shelves any way that you want. So, if you’re feeling like making a cute display for your foods, you’re more than welcome to.
If you’ve got ice cream, samples, vegetables, meats, and other foods which need to have the love of a commercial freezer, the True merchandising freezer really does the trick.
Cooking, whether you’re doing it with a commercial boiler, a commercial oven, or a charbroiler, can be an incredible act of creativity. When cooking, there’s an opportunity to do something which has never been done, something which might break the mold. Every day becomes cause for experimentation.
Take, for instance, the standard bagel. Bagels have been around for quite a while, coming in a variety of flavors and styles. There are, however, standouts in the bagel business. There is the rainbow bagel at the Bagel Store. YES. It’s a rainbow.
And it’s absolutely gorgeous to look at, as it is the culmination of someone’s creativity and ideas. The dough comes in a shocking array of colors and patterns. But, we can’t think of anything better to put into commercial boilers.
What do you think about the rainbow bagel? This is just one example of taking the ordinary and turning it into something spectacular. In reality, it’s all about taking the ordinary and making it into something extraordinary – something even more beautiful than what we could have imagined.
Do you have some ideas for what you could do in your restaurant? The kitchen is an incredible test bed for new ideas, new thoughts. With that excellent understanding of flavors, where can you go wrong?
Image from http://www.thebagelstoreonline.com/
One of the best ways to improve your skills is to learn from someone else. As a bartender, you’ve sometimes got your hand into the undercounter ice machine for hours a day and don’t have time to learn more about the trade and how to make the perfect drink.
That’s how the online Craft Bartender Summit was born. The event offers online training for those who aren’t able to get away to go join a seminar. “For years we’ve heard bartenders say they want to attend educational seminars but can’t get their shifts covered or afford the cost of travel,” says the host of the summit.
The summit, held in April, will allow bartenders to practice their skills. “The presentations and seminars will focus on skills and challenges craft bartenders encounter behind the bar, such as craft techniques, business skills, product knowledge, and careers beyond the bar.” It should be very educational for all.
Bartenders will still have their hands in the undercounter ice machines, but they will be learning things which are valuable to increasing the bottom line in bars around the world.
To get to the free summit and to register, take a look at www.craftbartendersummit.com. Who’s planning on watching?
True reach-in refrigerators are everywhere, whether you’re going into that tiny little hole-in-the-wall Chinese restaurant for inspiration or you’re wandering around the wide, expansive aisles at Whole Foods, you definitely have the opportunity to see these reliable, efficient beauties wherever you go. One of our favorite Indian grocery stores makes great use of their glass door merchandiser by selling treats directly from the fridge.
Reach-in refrigerators are mobile with sturdy wheels so they maneuver into any configuration that you like. If you want to have a cul de sac of candy in your store, that’s easily created. Or, if you want to have one for each of your specialties, that’s definitely doable as well. There are all types of ladoo which can be displayed in these.
So, maybe you’ve filled your Vollrath pans with samosas? Perhaps you can have a True reach-in refrigerator with glass doors so that you are able to display all of the samosas to your customers. If you’ve got American clientele, you might want to have two pans: Indian hot and then American weak. Sell small containers of chutney directly with the samosas, and you’re all set to go.
Having the True reach-in refrigerator isn’t just good for merchandising. It can be a dynamite asset to have behind the counter as well. You might want to store candies and other delights just out of reach of your customers so they can be tempted.