Yves Farges (QFG) [FARYVE] Tips for Chefs on New Menu Creation The rigorous training a Chef undergoes automatically makes creating a menu very, very easy. Notice the two key words “* a * menu”. Not “THE menu”, “the most profitable menu”, “the best menu for the ... Tips for Chefs Tips for Restaurants
Yves Farges (QFG) [FARYVE] How to make sure your customers tweet your dishes In today's multimedia world, the key to making your recipes and dishes flow into the internet as well as your customer's stomachs is to realize the importance of presentation. For decades professional... Tips for Restaurants
Yves Farges (QFG) [FARYVE] Mixed Greens, Rice, Beans and Pasta To make great salads, it is all about the base (legumes, rice, quinoa, pasta) side notes, and dressing. Corporations do everything possible to maximize profits. Often taking cost out of the product b... Tips for Restaurants Tips for Retailers salad dressing