Would you ever wear a tuxedo with flip flops? Or serve caviar on a styrofoam plate? Not unless you’re a major celebrity might you get away with such big no-no’s.
The same principle of appropriateness applies to fine eating.
A chef can whip up the most exquisite, mouth-watering appetizers, entrees or desserts, but if they’re served on less than attractive dinnerware, the food will loose some of its appeal the moment it arrives at the customer‘s table. Because with food, everything starts with the nose…and the eyes. So how do you make your culinary creations look as incredibly appetizing as they smell?
A quick glance at Miami Restaurant Supplies‘ website confirms you‘ve arrived at the right place to revamp the way you present your restaurant‘s succulent food fare. Whether it’s square dishes, color plates or terracotta casseroles, you can’t go wrong with the range and variety of stylish items that Miami Restaurant Supplies has to offer. It has the largest selection of color rims, patterns and designs to please every taste, budget and occasion. Not to mention glasses and silverware of every kind.
In these tough economic times, putting the “oomph” back into your business in every small way can add more money to your bottom line. And Miami Restaurant Supplies can provide that extra pizzazz to dress up your menu.

Juan M. Fenton
info@miamirestaurantsupplies.net
www.miamirestaurantsupplies.net

Consumers Want Their Burgers 'Premium'

According to a new report from foodservice industry consultant Technomic, consumers are willing to pay more for a specialty burger, especially a premium burger, than they are for a standard burger, regardless of restaurant segment.

"American consumers take their burgers seriously. It may be one area of foodservice where they are less willing to cut back, despite the current economic environment," says Darren Tristano, executive vice president at Technomic. "They expect to pay more for a higher-quality, better burger, and are willing to do so because the value proposition is heightened."

Hamburger trends, consumer purchase behavior, and menu insights are detailed in Technomic's new Burger Consumer Trend Report.

Select findings include: consumers overwhelmingly (75 percent) ranked quality of meat as the first or second most important attribute in choosing a burger; one out of three consumers (35 percent) say they will pay more for a burger they consider to be premium, down from 45 percent in 2007; some 72 percent of consumers said a high-quality type of meat (Angus, Wagyu) makes a burger "premium," while 71 percent responded high-quality cut of meat (sirloin) does; today, 27 percent of restaurant customers prefer to purchase burgers made with Angus beef, compared to 20 percent in 2007, while 19 percent of consumers reported they would prefer to purchase sirloin burgers, up from 13 percent in 2007; and nearly half of consumers (47 percent) said they think restaurants should offer a variety of burger sizes, ranging from mini-burgers to half-pound burgers.

Juan M. Fenton
info@miamirestaurantsupplies.net
www.miamirestaurantsupplies.net

Restaurants and Institutions

Plastic, glass bottles, corks, used oil: Restaurants increasingly are finding ways to repurpose these in everything from countertops to hand soap. A look at some inspiration:

Dali Wine Bar & Cellar, Dallas: Corks are donated to school art programs or sent to a cork-recycling company. Used corks also are embedded into the bar’s resin counter.

Pizzeria Mozza and Osteria Mozza, Los Angeles: When the two concepts’ used vegetable oil is converted into biodiesel, the remaining glycerin, a byproduct of the conversion process, is made into hand soap that’s used in the restaurants.

Big Bowl, multiple locations: Recycled plastic bottles are one of the post-consumer materials in the fabric used to make the chain’s new employee uniforms.

Pizza Fusion, multiple locations: After finding recycled-glass countertops to be cost-prohibitive, the chain called on a Florida artisan, who now hand-crafts counters from a mix of concrete and used glass bottles gathered from Pizza Fusion locations.

Johnson & Wales University, Charlotte, N.C.: A few years ago, Chef-instructor Paul Malcolm started collecting vegetable scraps in a bucket for use in his home compost pile. Students and faculty members now compost 60 tons of food waste per year at the school.

Juan M. Fenton
info@miamirestaurantsupplies.net
www.miamirestaurantsupplies.net

Check us out

You can almost find any Restaurant Supply here.

We are proud to have the latest on Square Dishes. These types of dishes are perfect for a causal dinner or just any classic meal. You can serve your favorite wine with any of our different types of wine glasses, of course, a lovely classic meal can´t go out without our amazing set of spoons, forks, knives and a variety of accessories like salt shaker, pepper shaker, napkins and others.

Now if you are thinking of having an Oriental dinner; we also have an incredible set of square plates, circle plates, soup bowls, rice bowls, and much more.

We have everything to satisfy your customer’s needs.

Juan M. Fenton
info@miamirestaurantsupplies.net
www.miamirestaurantsupplies.net