A pop-up dinner can offer established chefs newfound freedom and a chance to break away from set menus, even as they offer diners not just amazing meals, but also new and exciting dining experiences in unexpected locations. Up-and-coming chefs might try out a menu in a temporary space to build their brand before opening a ‘brick and mortar’ restaurant. They can also offer a rare opportunity for chefs to work together on a unique collaboration.
Raise your hand if you’re grossed out at the prospect of chowing down on an insect. Did you know that two billion people on the planet eat insects on a regular basis? Each of the 1,900 edible insect species has a different flavor and all of them are packed with fiber, protein, good fats and minerals.
And they are actually quite tasty. Cooking with insects is really more akin to cooking with spices — they add flavor and blend in with the main dish.
Have you ever received a proposal or brochure from someone and then looked at their website and it looked like a completely different company?
So many companies underestimate the importance of brand consistency and how it impacts their success. The truth is, consumers trust brands they recognize! And everything that influences your consumer's impression of your business becomes part of your brand's identity. Therefore, it's vital that your brand remains both consistent and easily recognizable.
Simply put, consistency makes your brand feel more dependable.
When preparing to open a new business, you try to think of all the things that you will need to be successful – the perfect location, chic decor, innovative menus, great employees, proper equipment and a million other things.
You thought of EVERYTHING. Or did you?
Professional photography is often overlooked in this initial planning stage. It’s is an added expense in an already bursting budget. It might be a much more attractive and affordable option to take photos yourself with your phone.
However, this might be one of the most important decisions you make for your business.
Customers want to be able to guarantee a table when they want it and avoid a wait, especially at peak days and times. Restaurants want guaranteed customers and a full house. These days, there are several options available to manage reservations online, but choosing the right one really depends on the functionality required. Here, we provide a pro/con list of two of the most popular and highly rated reservation tools in the industry today -- OpenTable and Yelp.
There’s a new sheriff — err, chef — in town, one who’s bringing a new perspective to St. Louis diners. But is it really new, or is it ancient?
Chef Logan Ely, a St. Louis native who recently returned to the city after twelve years cooking in hotspots around the world, believes that chefs must rethink the idea of food when faced with the world’s rapidly growing population and demands on our lands and oceans.
The 32-year-old has recently launched a pop-up series, with dinners at 8 p.m. every Friday and Sunday in the Delmar Loop. Those interested reach out on social media and then receive a phone call with details on location, pricing and parking. Ely calls it "the Square One Project."