Archive for the ‘Restaurant’ Category

Ways to Manage Items on the Restaurant Shelf

Tuesday, September 1st, 2020

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Managing supplies is essential when running a restaurant business. You want to reduce overhead expenses and prevent waste. If you fail to manage the items used in the kitchen, it could lead to severe losses in the long run. These tips will help you organise the contents of the restaurant shelf.

Use the first-in, first-out policy

Most ingredients used in the kitchen have an expiry date. It means that whatever went onto the shelves first should come out first. You don’t want to miss the expiry dates since it could lead to waste. Be consistent in using this policy since some ingredients last longer. You might think that they no longer have an expiry date, but they do. Even for these items with long shelf lives, you have to be careful.
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The Best way to have Corn on the Cob

Thursday, September 27th, 2018

Sous-Vide-CookingCorn on the cob is a staple food item in many countries. Throughout history, corn and grains have made an integral part of society, and have become an important part of cuisine globally. There is none so versatile such as the ways to cook corn on the cob. Without a doubt, the sweet and savory flavor of corn can only be enjoyed when the taste is succulent and well balanced. Adding a milky, salty and buttery flavor to your corn on the cob will produce a tasty and mouth-watering dish that can be served on any occasion. Whether relaxing with friends or want to whip up a delicious meal in a matter of minutes, try out this recipe the next time you’re feeling like having some corn on the cob.

Ingredients:

• 1 cup milk
• water, as needed to cover
• 1/4th cup whipping cream (heavy)
• 1/4th cup butter
• 6-8 ears corn on the cob
• cleaned of husks and silks (optional, to taste)
• 1/3rd cup sugar

Prep time: 15 mins
Cook time: 10 mins
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What Exactly Is Sous-Vide Cooking?

Friday, February 16th, 2018

Sous-Vide-Cooking
You may never have heard of sous-vide cooking, and if you have, then you may think it’s reserved for the elite level chefs.

It’s a cooking technique which uses very precise temperature control to deliver consistent, tasty results.

While it’s been used by pro chefs for many years, sous-vide technology is increasingly becoming more affordable, more and more home chefs are discovering just why it’s so well thought of.
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My long weekend food trip

Monday, October 31st, 2016

poormansfish
My long weekend last year was quite boring. I just went to my hometown in Cebu, watched TV, and then slept for 4 days. But this year, I did something unusual during my long weekend vacay. I went to random places in the Metro Manila, tried some restaurants that I haven’t tried before.

My first stop was Wing Stop, in Bonifacio Global City, Taguig. I tried two flavors, the Classic Louisiana Rub and Buttered Lemon Pepper. I loved both! They taste better than Bonchon. The chicken was crispy and both the lemon pepper + louisiana rub flavor is soooo good! I’m want to try their other flavors, but I’m already full. My friends John and Timmy was also with me during my trip to BGC. And oh, don’t forget to check your receipt if you dine at Wingstop, because you can get free 5pcs classic wings on your next visit, if you… just check your receipt! And also, check this page out for other discounts and coupons that you might like (not related to Wingstop, but I just want to share).
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Hole In The Wall: Ganko Japanese Restaurant

Friday, June 27th, 2014

Tonkotu Ramen
You wouldn’t look twice or even notice Ganko, a Japanese eatery along J. Aguilar Ave., when you drive by. I didn’t. Only the boyfriend had been here before and told me that it was a “pretty decent” hole in the wall restaurant. And so we stopped by. 😀
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If you are in the restaurant business as an owner, manager or investor than you may way to explore the benefits of fiberglass grating in your kitchen or storage area.