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RestaurantHospitality RHExtra for April 19, 2011
 Note to Subscribers
 Knife-Buying 101: A Refresher Course
 Make The Most Of Your Seasonal Hires
 Become An Executive Chef: The 3-Day Plan

Note to Subscribers

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Knife-Buying 101: A Refresher Course

You may think all cutlery sets look the same in a magazine, in an aisle, or on the Internet. But looks can be deceiving. The pricier sets are pricier for good reasons—reasons that are critical in a professional restaurant kitchen. The experts at Chicago-area foodservice equipment dealer Schweppe, Inc. tell you what to look for.

FULL ARTICLE


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Make The Most Of Your Seasonal Hires

Many local restaurants hire a few extra staffers every summer already. Why not make a big deal out of doing so? McDonald’s did, throwing a nationwide “job fair” today that’s generating positive media coverage and making the chain seem like a hero. Independents can do the same.

FULL ARTICLE


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Become An Executive Chef: The 3-Day Plan

Positive you could cook your way into a job at a top restaurant if you just had the chance? Want to prove it on national TV? Then the Food Network’s new Chef Hunter is for you. The show debuts in August 2011, and the casting process is in full swing now.

FULL ARTICLE

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With Rich's Fresh 'n Ready® freezer–to–oven cinnamon rolls, baking a batch is simple. Just 18 minutes in the oven and your establishment is filled with the irresistible aroma that drives purchases morning, noon and night. Learn more at richsfoodservice.com.

Photo Gallery
Search this month's recipes via photos.
Sandwiches: Creative & Classic

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Designed for Panini perfection, Rich's new Multi–Grain Sunflower is a powerhouse of taste and nutrition. Artisan–crafted with flax and wholesome goodness to thrill the most health–conscious patrons. Learn more at richsfoodservice.com.

How to expand your menu with Marzetti Ranch Dressing.
View Video here.


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Learn more at richsfoodservice.com.