Latest News on Virtual Restaurant Consulting and Industry Trends

Ten years ago, celebrity Top Chef Master Fergus Henderson brought “The Whole Beast: Nose-to-Tail Eating" to the attention of foodies everywhere, and sparked a great debate in the food industry. Why not use the whole animal like we did a century ago, while reducing food costs and improve the environment? From there, the nose to tail trend was born, and has gained popularity across the country.Make Room For the New (From an Old Tradition)Nose to tail cooking, which refers to a chef using the whole animal, is a relatively new trend to hit restaurants all over the country—but it’s an ... Read More

How is your favorite chef in the city using up his/her counter space in the kitchen? It just might be with a dehydrator. It may not be as sexy as the Sous Vide machine but the dehydrator is as practical and durable as any chef will need.Why is the Dehydrator Trending Right Now?The dehydrator is gaining popularity by chefs all around the country—and for several reasons. It allows chefs to reduce their daily food waste, and it gives them a whole new platform to be creative and innovative (in a way they haven’t been before). Chef Taymor at Alma uses ... Read More

LU LU Craft Bar + Kitchen is in the truest sense an authentic family owned farm-to-table restaurant. Owned and operated by the Easterday family; the Easterday’s have been farming and ranching in Washington’s Columbia Basin since 1958, when advancements allowed the land north of Pasco to be irrigated. The Easterday philosophy is to raise crops and animals with care and respect, and tend gently to the soil that sustains it all. They have been doing this for four generations and it is a great source of pride for them.LU LU Craft Bar + Kitchen’s goal is to bring that same ... Read More

If you’re no longer buying individual items at the grocery store to make up for your weeks’ worth of lunches (and instead choosing a handful of ‘grab-and-go’ pre-packaged lunches), you’re not alone. In fact, many big time manufacturers have jumped on board, selling sandwiches, salads and wraps –and this trend doesn’t seem to be going anywhere, anytime soon. What can full service restaurants learn from their emerging trend? This article will cover it all.Convenient Food, Escalating ProfitWhether you’re looking for a healthy lunch option for yourself, or for your four children and husband, grocery store chains on acting on a ... Read More

While the culinary world may be male dominated, female chefs, CEO’s and restaurant owners are quickly showing the world that they have just what it takes to stand the heat in the kitchen. In fact, the next time you eat out at your favorite restaurant there’s a good chance a female was behind the culinary cuisine you just savored. Learn what female trailblazers are doing to make their mark, and how they’re taking over some of the best restaurants in the world.Women Chefs Are Blazing a TrailOver the last twenty years, the numbers of skilled and artistically innovative female chefs ... Read More

In December 2015, the notably popular Le Cordon Bleu culinary school announced that it would begin to gradually shut down all of its U.S. schools. The process has begun, with the discontinuation of enrollment for any new students (while remaining open until 2017 for students who are already enrolled and underway with their education). Le Cordon Bleu in Paris became well known for teaching Julia Child how to cook, and since then it’s been responsible for turning aspiring chefs around the world into true professionals. So after all these years, why are the 16 U.S. branches closing, and what does ... Read More

While it’s perfectly acceptable to order a variation of your favorite mimosa or bloody mary at your favorite Sunday morning brunch spot, why not make 2016 the year you try an exciting variation to the old? New Year, new brunch beverage! Here’s a guide to some of the best, tastiest and greatest compliment to your eggs benedict you’ve ever tried.A Breakfast Margarita One of the recently growing trends of 2015 (which we know will continue on in 2016) is the breakfast margarita. Since part of the beauty about brunch is the ‘in between meal’ in which you can have a ... Read More

Your restaurant should be an oasis and a breath of fresh air (with incredible food) from the usual and ordinary restaurant experience your customers are used to. That being said, the interior should be a direct reflection of your effort, hard work and dedication to make it a unique dining experience for all. This year, utilize the emerging interior design trends—sleek lines, mid-century modern influences and mixed metal motifs—all which attract the masses, and create customer loyalty.Change It Up With Mixed Metals The London based interior designer, Kelly Hoppen believes that mixed metals are all the rage, and will continue ... Read More

Vivo 53 is a modern interpretation of an upbeat, urban pizzeria that you may find in Manhattan or LA. The vibrant, warm environment gives a nod to Italian tradition wrapped in an industrial chic style. The name, Vivo 53 was inspired by the 53 times it took to get the dough recipe just right before finding the perfect combination of ingredients.The menu at Vivo 53 is focused on handcrafted, artisan pizza that is cooked in a precision-wood fired oven. Beginning with proprietary artisan crust made from high quality ingredients and exclusive baking methods, this well-structured, flavorful crust serves as the ... Read More