January 2017 WebstaurantStore Coupon Code Update Discounts on bulk Nutella, food warmers, coffee mugs, and more!Read More
The Best Way to Make Tea If you’ve ever wondered about the best way to brew tea, our blog explores different brewing methods, from ingredients to tools and everything in between.Read More
Becoming a Pastry Chef: From Student to Professional If you’re considering becoming a pastry chef, it helps to get some insider knowledge first. This interview explores how to launch a career as a pastry chef.Read More
Slim Down Your Restaurant Menu for the New Year Trying to make your restaurant menu more appealing for resolutioners? Check out these simple 5 ways you create a healthy restaurant menu.Read More
Last Minute Christmas List for Chefs Get expert advice for your holiday shopping. These product spotlights are great resources when it comes to finding a gift for the chef on your list.Read More
The 12 Drinks of Christmas Looking for festive drink recipes for the holidays? Check out our 12 Drinks of Christmas, so you can serve a cup of cheer to your customers or house guests.Read More
America's Pizza Obsession Check out our infographic for the latest stats on pizza consumption and sales, as well as what toppings and crust Americans like most.Read More
Onion blossoms are a favorite in restaurants, bars, and carnivals across the country. This deep-fried, high-calorie snack is both delicious and profitable, so it’s sure to increase your bottom line and quickly become a customer favorite. If you’re considering adding this to your menu, keep reading and discover how this great recipe will raise your profits!
Onion blossoms are also known as onion mums or Bloomin’ Onions® (the name Outback Steakhouse® has for their version). Despite these names, this dish doesn’t actually have anything to do with flowers. Instead, it’s a large onion that’s been cut into strips that, when spread out, resemble the petals of a flower. The raw onion is then coated with mildly spicy flour mixture and thrown in the deep fryer before being served with a creamy, tangy dipping sauce.
To learn about this deep fried creation, we need to look to the Southern U.S. – New Orleans, specifically. It’s not clear exactly when this dish was first created, but all signs seem to point to the 1980s. The restaurant that advertises itself as “The Home of the Original Onion Mum” is Russell’s Marina Grill in New Orleans, LA, which was founded in 1985.
Not only is this fried food delicious, but it also has a unique appearance that looks great and is easy to eat. The individual onion slices can be pulled off and dipped in the sauce using one hand, making it simple to carry around at a fair or share over a beer at the local pub. To make it even more portable, the core of the fried onion can be cut out and filled with sauce, or you can choose to serve it on the side like we have.
Most importantly, though, is how profitable the onion blossom is for businesses. With only a handful of ingredients, you can create this unique dish in your restaurant. You can purchase a specialty onion cutter if you find that your prep time is taking too long, but you can also obtain the same appearance by slicing the onion by hand.
When we made our own onion blossom, the total cost of ingredients needed for one dish was about $2.75. We checked that against the prices found on menus and discovered that it’s sold for about $8 a plate. Keep in mind that there may be small differences from one recipe to the next because of the types of spices and other ingredients used, which may affect the cost.
If you want to learn how to make this tasty, profitable treat, just check out our video below for the recipe!
The onion blossom is a unique, delicious snack food that can be served at any restaurant, bar, or food stand. With a flavorful fried coating and delicious dipping sauce on the side, this dish will quickly become a customer favorite. Luckily for you, onion blossoms are cost-effective, leaving you with a huge profit margin to help your bottom line.
As beer drinkers continue to jump on the craft brew bandwagon, cities like Asheville, Denver, and both Portlands have come to prominence as some of the best beer towns in the United States. However, several lesser-known cities are also appearing on the craft beer scene, many of which produce beer just as delicious as the big name breweries. If you're wondering where to go on your next beercation, the towns on our list below are sure to keep your beer mugs overflowing with tasty brews. Keep reading to learn more about the most underrated craft beer cities in America!
While Frederick may not be Maryland's largest city, it offers plenty of things to do for locals and tourists alike. If you're a history buff or have an interest in learning more about the Civil War, Frederick is jam-packed with historic landmarks, African American heritage sites, and museums. One of Frederick's other great assets is its craft beer scene, which continues to blossom. Two of its finest breweries are listed below:
Flying Dog Brewery was founded as a brewpub in Aspen, Colorado by George Stranahan in 1990. In 1994, Stranahan and partner Richard McIntyre constructed a full-fledged brewery in Denver. The pair then purchased Frederick Brewing Company in 2006, moved across the country, and the rest, as they say, is history. Their signature beers include:
Monocacy Brewing Company was founded in 2012 as the off-site expansion facility for Brewer's Alley brewpub. In addition to producing all of Brewer's Alley beers, Monocacy also makes their own brews. Their goal is to embody the rich history of Frederick, which is evidenced by their name referencing the historic Monocacy Aqueduct on the C&O Canal. Their signature brews include:
Whether you're visiting the Kentucky Derby Museum, catching a University of Louisville football game, or traveling the Louisville Urban Bourbon Trail, you'll love all that this town has to offer. While the city's brewing scene may not be as well known as some of its regional neighbors, Louisville still has plenty to offer beer lovers. To learn more, check out the list below:
Founded by Vince Cain, Zach Barnes, and Matt Fuller in 2014, Great Flood Brewing Company is one of Louisville's most popular beer spots. Dissatisfied with their day jobs, the three learned the art of craft brewing in 2012 and moved into a historic building on Bardstown Road, which is a hub of culture and great food. A few of their signature beers include:
Cumberland Brewery was founded in 2000 by entrepreneur Mark Allgeier. Along with brewers Cameron Finnis and Evan Blanford, Allgeier only served beer in-house for many years, but the trio has recently begun bottling their unique craft beers for distribution around the country. A few of their must-try brews include:
Declared one of The New York Times 52 Places to Go in 2016, Grand Rapids is renowned as one of the country's favorite travel destinations. Perfect for music lovers, history buffs, and families of all shapes and sizes, Grand Rapids is a smart choice for your next vacation or long weekend. The city's 40+ breweries, hotel brew packages, and ale trail also make it an ideal spot for any beer aficionado. To learn more, check out the list below:
The road to opening Founders wasn't an easy one, but owners Mike Stevens and Dave Engbers opened what is now one of the top breweries in the country in 1996. Their goal is to create beers for those in search of complex brews bursting with aromatics, flavor, and body. A few of their signature beers include:
Grand Rapids Brewing Company was originally created in 1893, when six local breweries joined forces in what is now the site of a state office building. Today's brewpub opened in 2012 and is owned by Mark Sellers, who founded BarFly Ventures and also runs three other Grand Rapids bars. Grand Rapids Brewing Company's signature brews include:
The warm climate of Temecula makes it the perfect tourist destination for golfers, wine lovers, outdoor enthusiasts, and just about everyone else. The Old Town district also features a number of historic buildings and plenty of antique shops, making Temecula a great choice for history buffs, too. While California is primarily known for its vineyards and wineries, Temecula is full of unique craft breweries that deserve a visit. Two of the best are listed below:
Founded by Kevin Dyer in 2007, Black Market Brewing Company was originally housed in a small warehouse the size of a large garage. Black Market is dedicated to using only the best yeast, malt, and hops, and is known for their creative, experimental, and innovative brews. Their signature beers include:
Relentless Brewing is a family-owned craft brewery that was founded in 2013 by brewmaster James Hess. They are best known for their sours and barrel aged brews, but you'll also find saisons, IPAs, and dark beers. Nestled between two other popular breweries, this spot is definitely a must-try. Their signature brews include:
Bend is one of the country's up-and-coming destinations for leisure, but you'll also find plenty of skiing, whitewater rafting, and other outdoor activities to keep you busy. If you like to bring your furry friends along when you travel, you'll love Bend's status as one of the most dog-friendly cities in the country. Bend is also drinker-friendly and is home to the Bend Ale Trail, the largest brew trail in the West. To learn more, check out the list below:
Deschutes Brewery was founded by Gary Fish in 1988 as a small pub in downtown Bend. The brewery is family- and employee-owned and dedicated to improving their processes for maximum energy efficiency. With pubs in both Bend and Portland, Deschutes is one of the most well-known breweries in the country. A few of their signature beers include:
This brewery was founded in 1995 by Dave Hill and Jerry Fox, who were originally planning on opening a downtown brewing company called Brooks Street Brewery. The pair ended up changing the name to more closely associate it with the city, as it was only the town's second craft brewing company upon its inception. Their signature brews include:
Located between the Gulf of Mexico and Tampa Bay, St. Petersburg is famous for its warm weather, sparkling water, and beautiful beaches. The city is also a cultural hub and is home to the world-renowned Salvador Dali Museum and the Creative Clay Cultural Arts Center. If you're a fan of the great outdoors, you'll love St. Pete's state parks, bike and walking trails, and fishing spots. The city is also home to a host of breweries, two of which are listed below:
This brewery was founded in 2013 by Steven Duffy, Nathan Stonecipher, and Khris Johnson. In the early 1900s, St. Petersburg was known as the "City of Green Benches," as some 2,500 benches once lined the downtown sidewalks. These seats represented hospitality and brought people together, which is how this brewery came to be named. Their signature brews include:
St. Pete Brewing Company was founded by Tom Williams and Jon McCracken. The latter was a former chef who enjoyed homebrewing and graduated from the American Brewers Guild, but never intended to become a commercial brewer. When he and Williams joined forces in 2014, though, St. Pete Brewing Company was born. Their signature brews include:
If you love the outdoors, Ithaca is the perfect place for your next adventure. With over 150 waterfalls in 10 square miles, an expansive network of hiking trails, and countless fishing spots on the shores of Cayuga Lake, you'll enjoy all of Ithaca's natural wonders. While the Finger Lakes region is usually known for its wineries, Ithaca is also a mecca for craft beer lovers and boasts a number of taprooms, brewpubs, and brewing companies to suit any palate. To learn more about Ithaca's flourishing beer scene, keep reading:
This brewery was founded by Dan Mitchell in 1998 with the goal of exemplifying the unique spirit of the Finger Lakes. The brewery opened a new facility in 2012 that features a state-of-the art brewing area in addition to a taproom and beer garden that offer the perfect environment to enjoy Ithaca's award-winning and creative brews. Their signature beers include:
Conveniently located on the historic Finger Lakes Beer Trail, this brewery is an innovative addition to Ithaca's blossoming craft beer scene. Founded in 2012 by David McCune, the company's master brewer is Richie Shallcross, who was originally hired to help with a variety of tasks. Their signature brews include:
From casinos and golf courses to day spas and shopping, Omaha is the perfect tourist destination. Whether you're hanging out in Benson, Dundee, Old Market, or North Downtown, the city is bursting with culture, nightlife, and a rich culinary scene. Omaha is also one of the country's up-and-coming craft beer cities, and if you're interested in visiting them, the Omaha Craft Brewery Tour is sure to quench your thirst. Two of the city's finest breweries are listed below:
Infusion Brewing Company is located in a historic building that operated as a market and butcher shop in the first half of the twentieth century. This brewery was founded in 2012 by Bill Baburek, who also owns Crescent Moon, a local alehouse. With another location in West Omaha, you're sure to find Infusion beer wherever you go. Their signature brews include:
Farnam House Brewing Company was founded by brewmasters Phil Doerr and Tony Thomas in 2014. They specialize in Belgian, French, and German beers, and began their brewing journey by crafting unique saisons. Additionally, they always have a rotating sour or brett ale on tap, along with spontaneously fermented ciders. Their signature beers include:
From the beaches of La Jolla to the famous Torrey Pines golf course and a world-famous zoo, San Diego is a sunny paradise that has something for everyone. California's second largest city, San Diego is also home to over 70 miles of scenic coastline, making it the perfect spot for whale watching and other aquatic attractions. While San Diego isn't one of the country's well-known beer cities, it is packed with innovative craft breweries. To learn more, check out the list below:
Green Flash Brewing Company was founded in 2002 by husband-and-wife team Mike and Lisa Hinkley. Since the brewery's inception, they have focused on producing aggressive, hoppy, and high IBU IPAs, which has gained them recognition around the country. They also own Cellar 3, which specializes in barrel-aged and bottle-conditioned ales. Their signature beers include:
This "back room" brewery grew from founder Jack White's Home Brew Mart, which he opened in 1992. Along with his friends, Pete A'Hearn and Yuseff Cherney, White officially opened Ballast Point Brewing Company in 1996. Dedicated to blending science and art, this company has reinterpreted brewing while also reinvigorating the industry. Their signature brews include:
Bozeman is an outdoor lover's paradise, and you'll find plenty of biking and hiking trails, campgrounds, fishing spots, and even ranches where you can go horseback riding. Bozeman is also located a mere 90 minutes from Yellowstone National Park, making it a perfect vacation destination. You'll also find a number of unique craft breweries that are sure to please any beer enthusiast. To learn more about what Bozeman has to offer, check out the list below:
Bozeman Brewing Company was founded by husband-and-wife team Todd and Lisa Danzl Scott. A homebrewer for many years, Todd worked at Napa Valley Brewing Company and Spanish Peaks before starting the Bozeman Brewing Company in 2001. Their signature beers include:
This brewery was founded by David Breck and David Singler in 2011. The pair met in 2007 and formed an engineering consulting company, but soon decided their mutual dream was to open a brewery. After building their company from the ground up, they brought on head chef Jim Eberhard and opened for business. Their signature brews include:
From Frederick to Grand Rapids and Bend to San Diego, the craft beer scene continues to maintain its popularity in small towns and big cities around the country. While the U.S.'s major beer cities are certainly worth visiting, there is also a host of lesser well-known brew towns that are focused on sustainability, fresh ingredients, and unique craft creations. Whether you're a seasoned beer drinker or a craft brew newbie, our list of the 10 most underrated craft beer cities is sure to help you expand your palate and nurture your love of beer.
Every week, restaurant managers and chefs plan out their specials, evaluate their menus, manage their current inventory, and project their upcoming sales, so they can place an order to their supplier for the proper amount of produce. Although they spend a lot of time doing this, sometimes their business experiences a bad week and is left with an overabundance of vegetables and fruits that start to ripen. Whether a salad special didn’t sell as well as you were expecting, you ordered too much fruit for a catered breakfast, or your restaurant simply had fewer customers dine in than normal, it’s important to find a way to use up your overripe produce rather than throw it out. By considering some of the ideas below, you’ll not only reduce the amount of food waste your business creates on an off week, but you’ll also get the most for your money!
When you’re left with an abundance of zucchini, tomatoes, green beans, onions, and other vegetables, the easiest way to use them up is to make a soup of the day. Since your overripe vegetables will only soften more in the boiling broth, it won’t matter that they’re not fresh and crisp anymore. Simply throw your veggies, broth, spices, and herbs in a stock pot, and let them simmer to tasty perfection. You can also puree softened carrots, cauliflower, or potatoes with milk and other seasonings to make a creamier and more decadent soup as a fall or winter special.
If you find yourself with a lot of one specific vegetable, get creative and come up with a dinner special. Whether it’s an eggplant parmesan dish or pumpkin ravioli, you’re sure to impress your customers with a dish that features an in-season vegetable. Plus, you can cut the portion in half and offer it as a lunch special, as well.
Since already sweet fruits get even sweeter as they ripen, they’re ideal ingredients for quick breads. While banana bread is one of the most popular quick bread recipes, you can get even more creative. Switch it up and make peach muffins, raspberry scones, and blueberry pancakes. Or, throw a vegetable into the mix and whip up some zucchini brownies. All of these quick breads are easy to make and can be simply thrown in your convection oven to bake.
Whether you operate an Italian restaurant or not, you can never go wrong with having a house-made pasta sauce on the menu. Peel and simmer down those overripe tomatoes into a savory sauce that can be used for anything from meatball parmesan subs and gourmet pizzas to eggplant parmesan and spaghetti dinner entrees. Or, make a marinara sauce to offer with mozzarella sticks, pierogis, and other appetizers. Once your pasta or marinara sauce is done, you can even place them in an airtight bag and store them in your freezer to last throughout the next week.
Whether you operate an ice cream parlor, cafe, restaurant, or catering business, a good way to use your overripe fruits is to make a featured ice cream. Add your ripened strawberries and vanilla ice cream into an ice cream maker, or use your overripe peaches for a summer peach milkshake. You can even churn a batch of blueberry ice cream to serve with your seasonal pies and cobblers. Or, turn those browning bananas into a chocolate banana ice cream that goes perfectly between two peanut butter cookies! Keep these featured desserts on your menu for a few months, or simply offer them as a dessert special for the week.
Your overripe carrots, green peppers, red onions, and cucumbers may not be fresh enough to mix into your fresh greens or set out in your salad bar, but they’re perfect for blending into a dressing. Throw these vegetables in a blender or food processor and add oil, vinegar, and some spices. Bottle the finished product and drizzle it on a bed of mixed greens as a special side for the week.
If you operate a dining hall, bakery, or coffee shop, it’s always ideal to have fresh jams and jellies available for your customers to add to their bagels, scones, and other breads. Simply muddle strawberries, raspberries, blueberries, blackberries, or other fruits, and add them to a sauce pan. Then, mix them with sugar and fresh fruit juice and let everything simmer together. You can also add pectin to help the spreads thicken for a better consistency. Set these spreads out at your self-serve stations or can them for individual sale in your shop.
Rather than using your overripe produce for the recipes on your menu, why not make a staff lunch or dinner for your employees? Dedicate a shelf in your walk-in refrigerator to your staff meal, and fill it with leftover ingredients at the end of each day if there’s not enough to make a special out of it. At the end of the week, you can create a meal your employees are sure to enjoy!
Hopefully, this list provided you with some fresh ideas for using your overripe produce to reduce food waste and operate a more sustainable restaurant. Whether you’ve been wondering what to do with ripe bananas, overripe strawberries, or vegetables that are past their prime, you’re sure to find an idea that works well for your business’s menu.
Strawberries in January? Pears in May? With so many fruits and vegetables being grown in greenhouses or imported from other states and countries, it can be difficult to know what's really in season where you live. We've broken down the contiguous United States into regions so you can see what produce is in season all year round in your part of the country. Of course, there are variations to our lists depending on where you live specifically, even within a certain region, so be sure to research your area using information from your local government or food guides for more details.
There is no shortage of delicious vegetables available in the Northwest during autumn, including bulbs like fennel, garlic, leeks, and onions, all of which are perfect for seasoning dishes or making sauces. If your business serves a lot of salads, you'll also love the Northwest's selection of arugula, carrots, cucumbers, kale, lettuce, mushrooms, peppers, salad greens, spinach, and tomatoes.
Green vegetables are abundant in the Midwest during the autumn months, such as broccoli, celery, cucumbers, kale, lettuce, spinach, and zucchini. There are also plenty of leafy greens available, like broccoli, brussels sprouts, cabbage, and cauliflower. If you're looking for fruit, you'll need to import everything you need other than apples and pears.
Vegetables are plentiful in the Northeast during the autumn months, and the region ships these products to businesses around the country. Fruit is less common, but you'll still be able to find plenty of apples, cranberries, grapes, and pears to go around. If you're looking for other fruits, consider buying from distributors in the South and Southwest regions.
The Southwest is full of delicious crops during the autumn months, including avocados, dates, figs, limes, and pomegranates. You'll also find a host of root vegetables, such as carrots, leeks, parsnips, potatoes, radishes, sweet potatoes, and turnips. If your restaurant or grocery store is located in the Southwest, you won't need to import much, which will help your budget and keep your inventory stocked.
Some of the South's signature crops are still going strong in autumn, including collards, okra, and sweet potatoes. You'll also find gourds like pumpkins and squash, along with kale, lettuce, and spinach for salads and side dishes. If your business bakes pies, you'll have plenty of apples and peaches to choose from.
Spring in the Northwest is similar to the Midwest: it's all about root vegetables. From carrots and fennel to potatoes and radishes, you'll be able to prepare these vegetables in a variety of styles while also creating delicious purees. The region also offers plenty of cruciferous greens like cabbage and chard, but you'll need to import most of your fruit.
While there isn't an overabundance of fruit available during spring in the Midwest, you'll have no trouble finding plenty of fresh vegetables to add to your favorite dishes. Some of the Midwest's signature root vegetables are plentiful, including beets, carrots, parsnips, and radishes. Because fruit isn't readily available, you'll need to import those items from other areas.
Spring is a bountiful and beautiful time in the Northeast region of the country. You'll find plenty of root vegetables in season (like carrots, beets, parsnips, and radishes), but leafy greens like chard, spinach, and arugula are also prevalent. If you're looking for citrus fruits such as grapefruit, oranges, or lemons for your drinks or desserts, you'll need to import them from the South or Southwest regions.
If your guests are craving guacamole, you'll love the Southwest's abundance of avocados. There are also plenty of leafy greens close at hand for salads and sides, including chard, kale, lettuce, and spinach. Additionally, you'll find fruits and vegetables in season that aren’t as common in the rest of the country, such as figs and squash.
When it comes to spring in the South, you'll find plenty of green vegetables to go around, such as lettuce and spinach. Traditional Southern favorites are also plentiful, including collards, okra, and sweet potatoes. The South is also a great source of citrus fruit, particularly grapefruit and oranges.
Summer in the Northwest supplies a cornucopia of delicious seasonal fruits and vegetables, including unique varieties like artichokes, chilies, and garlic. The area is also known for root vegetables, such as beets, carrots, fennel, leeks, onions, parsnips, potatoes, and turnips. If your business is located in this area, you won’t need to import much during the summer, which will help your bottom line.
Predictably enough, corn is one of the Midwest's bumper crops over the summer months. You'll also find plenty of grapes to use at your winery or sell at your farmer's market. Additionally, there is an abundance of cucumbers, eggplant, squash, and zucchini to incorporate into all of your favorite appetizers, salads, and entrees.
Summer in the Northeast is bursting with almost every fruit and vegetable imaginable. If your restaurant or bakery sells pie, you’ll love having apples, blueberries, cherries, peaches, rhubarb, and strawberries close at hand. You'll also find a host of other perennial produce favorites, including brussels sprouts, eggplant, pumpkins, and watermelon.
Summer in the Southwest is all about fruit, including apples, blueberries, grapes, nectarines, peaches, pears, plums, raspberries, and watermelon. Pomegranates are also plentiful in the region during the summer months. These states are perhaps best known for their chilies, which come in a variety of types and are perfect for use in any spicy dish.
The South is jam-packed with vegetables during the summer months, including asparagus, cabbage, cauliflower, green beans, peas, and tomatoes. Your guests will also love the delicious seasonal fruits available in the South over the summer, such as peaches and plums
The Northwest is one of the best places to procure root vegetables in the winter months, as they have plenty of beets, carrots, fennel, leeks, parsnips, potatoes, and turnips to go around. The region also has clementines, a unique citrus fruit that is a popular item in grocery stores nationwide.
Like the Northeast, there aren't many fruits and vegetables to choose from during the winter months in the Midwest. You'll need to import everything other than mushrooms, which are always bountiful.
The Northeast doesn't have much to offer over the winter months due to snow and cold temperatures, so you'll need to import all of your fruits and vegetables other than mushrooms and parsnips.
If your business needs citrus over the winter months, the Southwest is your best bet. Boasting everything from grapefruit and lemons to oranges and tangerines, this region also produces delicious strawberries. Additionally, you'll find plenty of avocados for your Mexican restaurant and broccoli, carrots, and cauliflower for vegetable medleys.
Citrus is abundant in the South during the winter, with grapefruit and oranges leading the way. You'll also find a variety of leafy greens, including collards, kale, lettuce, and spinach. Apples are plentiful, too, which is good news for restaurants and bakeries.