Kitchen Resources | Videos
- Steaks: T-bone vs. Porterhouse
All Porterhouses are T-bones…
For a T-bone steak to qualify as a porterhouse, the filet side is required to be at least 1.25 inches wide. This width is measured from the bone to the widest point on the filet side. Porterhouses comes from the rear of the short loin, where the tenderloin is widest. The result is an incredibly hefty cut of steak. Many porterhouses weigh about 24 ounces and are served at steakhouses as meals for two.
…but not all T-bones are Porterhouses.
If a T-bone’s filet falls short of the 1.25-inch mark, it can only be labeled as a T-bone steak, not a porterhouse.
- Spice Up Your Life! // Recipes for your Keurig
Just when you thought your Keurig was only for making your cup of standard morning joe…
For some fun flavors, try these other recipes!
- Recipe: Party Meatballs
Serve these meatballs as a delicious appetizer!
1 14oz can jellied cranberry sauce
1 12oz bottle Heinz Chili Sauce
1 2lb bag frozen meatballs, precooked
Directions: Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Slow cooker: Place meatballs in slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on high.
Makes: 30 appetizer servings
- Recipes: New Orleans Gumbo
Spice up your winter soup menu with this recipe for New Orleans Gumbo!
New Orleans Gumbo
5 cups Deluxe Pulled Chicken
2 Cans Vanee Chicken Broth
1 1/2 Cans Ham Shanks in Natural Juices
1 1/2 Cups Celery, copped
1 Cup Flour
1 Tablespoon Garlic, chopped
1 1/2 Cups Green Peppers, diced
1 1/2 Pounds Smoked Sausage, sliced
1 Cup Vegetable Oil
2 Cups Yellow Onions, diced
Salt, Ground Black Pepper, and Cayenne Pepper, to taste
Heat the oil in a large stockpot over medium heat. Add the flour and cook for approxinately 20-30 minutes or until a dark consistency is obtained. Add the onions, celery, green peppers, and garlic, and cook for 5 to 7 minutes. Add the smoked sausage, chicken broth, salt, black pepper, and cayenne pepper, and simmer for 50-60 minutes. Gently stir in the chicken and ham shanks, and let cook for approximately 5 minutes.
Serving Size: 12 oz.
Makes 32 servings
- Operator’s Edge: Improving Sales and Guest Satisfaction Starts on the Tabletop
Improving Sales and Guest Satisfaction Starts on the Tabletop
First impressions matter — and the trouble is you only get one shot at it. That’s why your tabletop is prime real estate to showcase your restaurant’s personality, attention to detail and dedication to quality. Taking a close look at what your tabletop choices say about your establishment can help you grow sales, improve guest satisfaction and increase repeat traffic.
Small Menus, Big Sales
Those table tents and smaller menus do an effective job of communicating to your guests that there’s something new and special they ought to pay attention to. They say there’s something exclusive available, something new and exciting that couldn’t fit on the regular menu.
Optimizing what you promote on those menus can have a big impact on sales. Consider high-margin items, seasonal selections or other limited-availability choices. But be careful because too many menus on the table can get confusing or frustrating to guests. Be selective in your choices to ensure what’s on your specials menu is really special.
Brands Communicate Quality
There are certain brands that are synonymous with specific products. Aligning yourself with those brands is a good way to let your guests know you’re not willing to cut corners to save a little money here and there. Having second-tier brands front and center can leave a bad impression with your diners, but by displaying names they recognize from their own homes you can boost confidence.
Guests Like Customization Options Within Reach
You’ve likely seen it in guests’ attitudes and behaviors, but customization is big with diners especially when it comes to burgers and sandwiches. Having condiments available on the tabletop allows guests to make their selection exactly the way they want it. Diners may not want to ask for, or wait for condiments, so having the top choices within reach goes a long way in improving guest satisfaction. There may be some trepidation in keeping mayonnaise on the tabletop even though it’s America’s most popular condiment, but the top brands don’t require refrigeration and come in super convenient squeeze bottles.
Think Table First
When you’re looking for ways to optimize your guests’ dining experience, start at the table and work your way out. Since you’re likely so close to your operation, employ secret diners or trusted friends to give you their honest opinion of how you’re performing on everything from the tabletop presentation to service to food quality. You may be surprised what you learn!
Content courtesy of Unilever Foodsolutions