Summer is here, bringing with it the busy season for frozen dessert professionals. Now may be the time to consider expanding your workforce to cover the pending demands summertime temperatures bring. Sure, it may sound cliché, but the saying is true: the key to a successful business is an exceptional team – and that includes… Read more »
Chicago produced no shortage of ideas and innovation at this year’s National Restaurant Association Show, which boasts the gathering of the best and brightest in the restaurant, foodservice and hospitality industry for four days. Buzzing in the world of desserts were organic, artisan and indulgent products that easily pleased the palates of many sweet seekers… Read more »
The entire world has gone gourmet. The “foodie” movement is growing and reaching new heights in all corners of the world. More and more people are embracing the idea of making food and experience – taking note of flavors, textures, aromas, and ingredients in everyday foods and beverages. Beer microbreweries have blossomed because consumers were… Read more »
If the culinary world had a boxing match, the headliner would be fresh ingredients versus powdered/concentrate ingredients. Trending are locally sourced, organic ingredients, which we can all appreciate, but are the alternatives really all that bad? In the culinary world, every ingredient out there serves a purpose. Today’s underdogs, the powders, concentrates and innovative ingredients… Read more »
Writer’s block: defined by Merriam-Webster’s Dictionary as “a psychological inhibition preventing a writer from proceeding with a piece.” You should know this article is being written as I experience this harrowing complex, and I can’t promise the results will be good. This is our magazine’s 15th issue and on such a milestone you would think… Read more »
From Mike Tyson to Ellen DeGeneres, more and more people are adopting a vegan lifestyle. The reasons are not always political or social, but are often the result of allergies or lactose intolerance. Also, consumers are taking note of studies that show a vegan/vegetarian diet can help lower cholesterol, risk of heart disease, blood pressure,… Read more »
Try as it might, the thin beige shell of a ripe pistachio nut is utterly plain compared to the goodness it surrounds. In fact, the pistachio itself at first glance could be considered modest; the nut’s crunch is unaggressive, the flavor is subtle and the texture is creamy; even its pale green color is a… Read more »
The PreGel AMERICA booth proved to be a show-stopper at the 93rd National Restaurant Association Restaurant, Hotel-Motel Show (NRA) held May 5-8 at Chicago’s McCormick Place. The event featured over 1,900 exhibiting companies while attracting more than 61,000 registrants representing all 50 states and over 100 countries worldwide. PreGel’s on-site staff included representatives from across… Read more »
First, what is yogurt? According to culturesforhealth.com “yogurt is the product of beneficial bacteria fermenting milk and turning it into a thickened, acidic food that will stay fresh longer than milk itself, and that contains millions of bacteria that are welcomed by the human digestive system.” Yogurt is produced using two primary forms of bacteria…. Read more »
Pushing peas around the dinner plate and sneaking Brussels sprouts to the family pet have both been despairing and time-consuming activities at numerous American dinner tables throughout the years. Such traditional behavior could be due to the average American consumer not associating vegetables as a “mouthwatering treat,” but a “boring obligation” to be endured for… Read more »
We have all experienced one time or another walking into a place of business and having to interrupt what seems like a personal conversation to ask for assistance or to simply check out. When this happens we walk away feeling like we weren’t welcome at that establishment, that customer service was lacking and maybe even… Read more »
Peanuts are the preferred nut of Americans and they are everywhere! Americans consume over 600 million pounds of peanuts annually, according to The National Peanut Board, but how much do they really know about them? Peanuts can be described in a plethora of ways. Legume is the most technical option, given that the pod usually… Read more »
Think back to the last menu that you saw. You’ve probably seen one recently, considering that, according to the National Restaurant Association, Americans spend 49 percent of their food dollars at restaurants. Did the menu leave an impression on you, or was it just a means to an end? The unsung art and science of… Read more »
The first step to understanding how to deal with your own off-season is trying to determine what people want when they don’t want what you are selling. I bet you veteran business owners can recognize the last day of your busy season. Or more accurately, you can probably pinpoint the first day of your slow… Read more »
Drinkable desserts are a go-to favorite when it comes to choosing a lighter dessert fare in restaurants these days. This new twist on plated-desserts is making its presence known in the pastry world and is climbing the list of hot trends.1 With endless possibilities for beverage and flavor combinations, there is something to please every… Read more »
The perfect food of your dreams is back and better than ever. With nostalgia reigning supreme among culinary trends since the late 2000s, it was only a matter of time before pies came back into vogue. For one, they are exceptionally practical; for another, they are infinitely customizable and seasonal. As if you needed more… Read more »
Standard Inventory Management Terms First, it is important to understand frequently used inventory terminology and definitions: Cycle Count: A periodic count of all supplies and inventories. Reorder Point (ROP): The inventory level at which a new order should be placed. Economic Order Quantity (EOQ): The quantity to order once the reorder point is reached. Minimum… Read more »
While most often found scrambled, poached, boiled, deviled, coddled or fried, the egg is a staple part of our diets and is also a key component in pastries and frozen desserts. How humans identified eggs for their nutritious benefits and functions in the kitchen is somewhat of a mystery—likely a result of trial and error… Read more »
Issue 30: P Magazine In This Issue… The Rise of Short-Term LTO’s Favorties with a Twist Multiple Ways to Make Mousse Browse this Issue Issue 29: P Magazine In This Issue… 50 Years Together Portable Desserts Phenomal Women of Pastry Browse this Issue Issue 28: P Magazine In This Issue… Gelato World Tour What Your… Read more »
The value of formal education continues to be a widely debated topic among culinary professionals. Some of the industry’s most revered chefs have risen through the ranks of a family-owned bakery or restaurant, while others studied at some of the best culinary institutions around the world. So what is it that makes chefs and culinary… Read more »
Americans are hungry all day. It’s hard not to notice the abundance of dining options available for every meal; one could easily find a place to eat at any hour, day or night. And it’s not just meals – we love to snack too! Our ravenous appetites have not gone unnoticed by the restaurant industry,… Read more »
Many of the foods we know and love today are combinations of natural components that may otherwise not naturally get along with one another. For example, oil and vinegar make our favorite salad dressings; however, these two liquids want nothing to do with one another and will separate at the first given chance. In order… Read more »
When buying milk at the supermarket, have you ever thought about how the price of that carton of milk depends not only on the amount of milk from the cows, but also the cost of the grain to feed the cows, the right weather needed to grow the grain and the cost of fuel to… Read more »
Peanut butter and jelly. Pancakes and syrup. Alcohol and gelato? Absolutely! In recent years, gelato has greatly increased in popularity among the American public. Gelato’s palate appeal and wide spectrum of flavors have already proven to be vastly impressive to consumers, and the evolution of gelato enjoyment continues to dazzle with the infusion of alcohol…. Read more »
Most health experts recommend eating at least five servings of fruits and vegetables on a daily basis. For most, common fruits such as apples, oranges and bananas come to mind. While these fruits certainly contain nutrients that are beneficial to overall health, tropical “superfruits,” like guava, can be an exotic taste alternative. Guavas are packed… Read more »
During times like these, getting the most for your money is important, but what about getting the most for your body as well? There are many nutrients and dietary components that occur naturally in our everyday foods that provide great health benefits. Capitalizing on these benefits, more and more food companies are now offering supplements,… Read more »
American’s interest in overall wellness, specifically through exercise and diet, has allowed for a renewed focus on superfoods, and more specifically, items like the hazelnut. The oval-like hazelnut grows in clusters of up to five and is considered the edible fruit of the hazel tree, of the Genus Corylus, which is commonly found in many… Read more »
A glimpse into the origins of some of PreGel’s greatest successes. Potato chips were invented out of an “act of spite.” In 1853, Chef George Crum responded to a customer’s complaints about his potatoes by frying them to a crisp and heavily salting them. To the chef’s dismay, the customer liked them and they soon… Read more »
Helping Employees Fight Increased Gas and Food Costs Fall is synonymous with fun outings and back to school, but more recently, it has also become a season known for high gas prices and an increase in food costs – two items that can dramatically affect individual finances and morale, and initiate transportation issues. As a… Read more »
With the 2008 wedding season coming to an end, 2009 brides are beginning to brainstorm ideas to make their wedding day unique and special. Though much consideration is normally given to which specialty entrée of steak, chicken or fish will be served, dessert is usually a traditional wedding cake with some miscellaneous fruit-flavored filling; however,… Read more »
