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How Food Margins Get You to the Bank
The majority of chefs and restaurateurs we talk with use food cost percentages as a primary measure of effective purchasing and implied profitability. Monitoring food cost percentages is certainly an...
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BUEDEL HONORED WITH GOVERNOR’S EXPORT AWARD
CHICAGO – Buedel Fine Meats & Provisions was honored last night with the Governor’s Export Award in the category of New Exporter by the Illinois Department of Commerce & Economic Opportunity...
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Meet Chuck, Your New Bestie
What’s one of the best things you can do to handle rising meat prices? Get to know Chuck! With meat prices at an all time high, chefs and consumers alike are scrambling for ways to buy meat affordably....
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One on One with Gibsons Top Chef, Randy Waidner
2014 marked the 25th Anniversary of Gibsons first restaurant –Gibsons Steakhouse on Rush. Since then the Gibsons Restaurant Group (GRG) has grown to a family of six, with additional expansion plans in...
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Meat Picks | 11.6.14
Millenial Mayhem Last week the NPD Group, a leading industry market research firm, released a study on the latest spend trend findings related to Millennial influence. Coveted as the sweet spot market...
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Why is it so hard to cut a thick steak these days?
With the bumper corn crop this year and record high cattle prices, feedlot operators are bulking up cattle to make more money. Great for them – not so much for restaurants. While menu trends have...
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Eddie Merlot’s New Menu Scores Big
Ask a restaurateur or chef how they go about changing their menus and you’ll get a wide variety of answers depending upon the type of establishment they run. Whether the challenge is a full menu...
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Life After BBQ Pitmasters | Robby Royal’s Secret Sauce for Success
What do professional Pitmasters have for Holiday dinners? At Robby Royal’s house, they smoke a turkey and “do a ham” on Thanksgiving to go along with cornbread, dressing, deviled eggs, gravy, butter...
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Meat Picks | 12.16.14
The Dawn of New Trends If you haven’t heard about L20’s “reconcept” yet, check out Chicago Eater’s summative. The famed LEYE Michelin-starred seafood restaurant will close at the end of the year for...
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Meat Picks | 1.13.15
Global Trade On the heels of receiving the Governor’s Award for Export last fall, Tribune Reporter, Kathy Bergen came to Buedel to talk about global trade, dry aged beef and the process of...
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Marketing Menus to Millennials
The big news last week was Millennials are going to take the populous crown from Boomers this year tipping the strength in numbers scale at 75.3 million. The shift is partially due to a growing death...
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Put Your Money Where Your Pork Is
What do you do when your brand message teeters fictional? Put Your Money Where Your Pork Is – which is exactly what Chipotle did last month when they discovered one of their pork suppliers failed to...
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Fine Swine: Dry Aged Compart Duroc
What can you find that’s new, unique and affordable to put on your menu? Just when you think there’s nothing on the market that could beat the epicurean luxury of dry aged beef, Compart Farms delivers...
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8 More Beef Cuts Make the AHA Grade
BIG NEWS – eight more fresh beef cuts have passed the American Heart Association’s (AHA) Heart-Check test! Meeting the AHA’s criteria for heart-healthy foods as “part of an overall healthy dietary...
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Chef Thai Dang │ Make It the Best Experience You Can
Embeya’s Chef/Partner Thai Dang just got back from celebrating the Vietnamese Lunar New Year with his family on the east coast. If the first two months of 2015 are any indication of what kind of a year...
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Local Markets: Artizone Connects Artisans to Online Sales
If you haven’t heard about Artizone yet, you probably aren’t aware of how easy they’ve made it to shop with local Artisans online now. “Being able to bring small batch artisans to people’s homes is...
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Meat Merchandising │Next & Best Outlooks with Catie Beauchamp
The daughter of a hog farmer, Catie Beauchamp says she always knew she wanted to be in “AG” when she grew up. Today she is the VP of Technical Services at Colorado Premium, with a Ph.D. in Meat Safety...
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It’s All About The Call │ 1:1 with David Stidham
No one was more shocked than Pitmaster, David Stidham when he got “three top twenty calls” at his first major invitational last fall. A relative newcomer to the professional BBQ circuit, (with less...
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Media Foodie & KCBS Master Certified Judge | 1:1 with Chuck Thomas
Chicago native Chuck Thomas is the ultimate foodie. A veteran media professional, Thomas feels fortunate to be able to marry his love of food with his day job as producer and host of Eat This!, a...
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The Answer to How Safe is Your Ground Beef? is VERY!
Much is a buzz over the Consumer Reports article How Safe is Your Beef? where 300 samples of retail ground were analyzed for bacteria between grass and grain fed beef highlighting best results as...
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