A menu to the consumer is a list of restaurant offerings, but the menu represents so much more. A restaurant’s menu is an essential document; it’s the restaurant’s primary merchandising collateral that defines the restaurant. When a restaurant is looking to enhance its menu, it should begin the menu development process. To execute that [...]
Last October, when McDonald's made its decision to serve breakfast all day, it did so to the thunderous applause of its loyal patrons who -- for years -- had been pleading with the godfather of all fast food restaurants to make breakfast items like their famous Egg McMuffins available around the clock. This bold move appears to have [...]
A new year always represents the opportunity to re-invent, re-invigorate, and recharge the look and feel of your menu. In 2015, we saw a rise in farm-to-table ingredients, the emergence of upscale communal meals, and an explosion of "elevated" comfort foods. Looking forward, the new food climate is going to incorporate a new focus on [...]
As always Chef Services Group is expanding their creativity and understanding. The current research project is to understand and implement the spherification process. The spherification process can be done two ways basic and reverse. Basic spherification is achieved by submerging a liquid containing sodium alginate into a calcium bath to create a very thin layered [...]
One important topic to any new restaurant development project is initiating a marketing campaign that will allow the new establishment to resonate among new customers, something to help it stand out in comparison to other establishments. One of the best ways to do this is to create a strong brand identity. This involves [...]
Scalable recipes and formulas are becoming more popular within industry kitchens to ensure, speed, accuracy, waste etc. Chef Services Group has always recommended the use of a scalable format in restaurant development projects. However since CSG is a global company and often works with international clients it is important to understand the conversion from the [...]
New products are regularly introducing themselves into the market. As Experts in the Research & Development Field Chef Services Group is regularly surrounding themselves with new innovative products. QimiQ an internationally renown cream base is being utilized more and more in the United States. Just this past month Chef Walter Zuromski traveled to Austria, the [...]
As an industry leader for research and development culinary consultants, Chef Services Group is regularly engaged in projects internationally and domestically. So to allow clients and business friends to stay up to date on the latest trends and concepts created and evaluated with the help of CSG, the Chef Services Group Facebook page has been [...]
Based on a long standing relationship with TIC GUMS, Chef Walter Zuromski was asked to again rise to a creative challenge. TIC Gums, as a main sponsor of Prepared Food's Magazine's New Products Conference, was tasked with presenting and executing the menu for the annual luncheon. The thought was to create a menu that [...]
Food Product Design Magazine, a leading magazine on culinary trends, science, concepts and applications, again publishes Walter Zuromski as a contributing editor. Walter Zuromski was asked to compose an article, using his expertise and experience in the Research and Development field, about the textural sensations and flavor explosions that are currently changing today's salad [...]