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Get Inspired

  • Bring Guests Together to Share

    Friends and families have always used food as a way to connect. With face-to-face interaction having fallen behind texting and instant messaging, we need food to help bridge the communication gap more than ever. By catering to an increasing number of people who are actively looking for ways to connect, you can make your operation a destination for group gatherings.

  • Tips for Killer Kebabs

    Japan has Yakitori, China has Chuanr, and Preu has Anticuchos. But they are all essentially the same thing – meat on a stick (or as Turkey calls them – kebabs). The concept is simple and whether at a state fair, a food stall, or a restaurant, they can found across the globe.

  • Summer Desserts are Berry Good

    So, here it is, with the hot summer days approaching, you’ve switched your entrees to lighter, breezier fare. Your small plates are now cool and refreshing. Time to re-evaluate your dessert menu.

  • Mothers Day

    A Twist on Traditional Mother's Day Service

    Mother’s Day is here again. A busy, chaotic Sunday that has leaves both front and back of house exhausted and spent. You’ve figured out how to maximize service, either with a prix fixe set menu or a miles long self serve buffet. You know how quickly you can turn those tables and hope it doesn’t rain so you can utilize your patio seating. Yep, you’re ready for the big day and set to make all those mothers feel special.

  • Brunch

    Brunch, the Most Important Meal of the Day

    Brunch. Ask any of your staff, front of house or back, and they’ll all tell you the same thing: They hate it. The problem, as a restauranteur, can you afford to ignore it? Like it or not, brunch is a hot trend that shows no sign of letting up.

  • No Green Beer

    For many, a restaurant with even the most tenuous Irish connection to St. Patrick’s Day can mean only one thing– a pretty raucous party. Green beer, cheap and ever flowing. Grab those diners who are looking for an Irish meal instead of an Irish brawl.

  • Beef Tenderoin

    Beyond Beef Tenderloin

    The well known cuts (Filet, NY Strip, Ribeye and the like) are in high demand and demand higher prices. If the rest of your menu hovers around $20 for an entree, a $30 steak is going to cause a little sticker shock.

  • With the right toppings, French fries can be the star of the show.

    Give French Fries the Spotlight

    These days you can find fries as a full blown appetizer, especially good to share, or as the star component of an entree. So, how do you move a staple dish out of the shadows and into the limelight?

  • Perfect Pasta for Non-Italian Restaurants

    Pasta dishes have long been found in places other than Italian restaurants. The problem, many of these pasta dishes mean overcooked spaghetti with a sauce that’s taste could be best described as “red.” Times have changed and consumers now demand something a little better. Al dente is the buzz word and sauces aren’t there to drown the pasta, but rather to gently accentuate it either alone or as the backdrop for exciting and interesting fresh ingredients. It doesn’t hurt that, whether house-made or dry packaged, pasta is inexpensive and a boon to razor thin margins. So, if Italian isn’t your thing, how do you get a great pasta dish in front of your diners?

  • Sweet Encore Pumpkin Cheesecake

    Serve Seasonal Sweets

    As customers get more into the holiday spirit, they look for flavors that really celebrate the season. In fact, serving fall- and winter-inspired dishes can inspire sales—customers will be more likely to indulge in a flavor they might not get again after the next month or two. Luckily, we have a variety of desserts in festive flavors. Add a few to your menu for instant seasonal success.