Yves Farges (QFG) [FARYVE] Cocktails: Ingredients meet Knowledge to Evoke Pleasure [Part 2] A meal cooked at home is quite different from a meal produced by a professional chef in a restaurant. This also holds true for cocktails as well. There is a world of difference between a cocktail mad... Tips for Bartenders Tips for Restaurants bartending cocktail series
Yves Farges (QFG) [FARYVE] Butcher Shop Environment Series: Becoming the destination [Part 1] One of the most fascinating and skill-required retail operations is the professional butcher shop. *Photo courtesy of www.annahorling.se [1] * I have spent many years visiting restaurants ... Tips for Retailers butcher shop
Yves Farges (QFG) [FARYVE] Qualifirst Olive Oils – Best in the World It is not just once in a while, but very often, that one of Qualifirst's selections are recognized as world class. Once again Castillo de Canena has been recognized as the best in the world, most rec... Arbequina olive oil Picual olive oil best olive oil olives
Yves Farges (QFG) [FARYVE] The Tale of Strawberry Jam Specialty jams used to be a welcome addition to a food retailer's offering. This is no longer the case. Specialty stores are renting incubator kitchens for a few weeks during strawberry season, buyin... Tips for Retailers
Yves Farges (QFG) [FARYVE] “GRAB n GO” to build your Traffic & Store Loyalty Running a retail food operation has been (accurately) compared to being an accountant engaged in physical labour, hired for international diplomacy, appointed for community psychology while swimming i... Tips for Retailers
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
Yves Farges (QFG) [FARYVE] Show Me … SHOYU: The Secret Life of Real Soy Sauce At Qualifirst the best is sourced from all over the world. Oceans, deserts, and mountains … all are crossed and conquered to access the amazing products brought to the Qualifirst customers. In my Blog... Tips for Chefs soy sauce
Yves Farges (QFG) [FARYVE] Original Caesar Salad Recipe ** Salad Dressings DIY Quality: Part III Caesar Salad ** Well spring is finally here and everyone is making salad, hopefully DIY gaining flavour, saving money, and promoting your health. In my last... Salad caesar salad diy salad dressing salad dressing
Yves Farges (QFG) [FARYVE] DIY Basic Dijon dressing Salad Dressings DIY Quality: Part II The Basics ** With spring arriving soon it is time to re-visit the DIY concept of making your OWN salad dressings and eliminating all store bought dressings. ... French Salad diy salad dressing salad dressing
Yves Farges (QFG) [FARYVE] Hunting Quality Foods; The Story of our Olive Oil Behind the scenes of Qualifirst Foods there is a story of over fifty years of regular and systematic searching for fine foods around the world. Sometimes it is one of the big trade shows in Paris, Ko... Arbequina olive oil Picual olive oil best olive oil