How to organize a wedding reception? The big question that arises in my mind is – how do I organize a wedding reception. There are lots of things to consider in order to arrange a wedding reception and planning a wedding reception does not mean that you have to be an expert in arranging or planning. Here are some helpful tips for couples planning for a wedding reception.
Arrange a Checklist for the Best Venue for the Wedding Day. Apparently, the whole point of wedding planning is to give high-quality host and great comfort to your guests, so they come back to their house with a good impression and sweet memory but hosting your guests at the most inappropriate venue can be tiring both for your pocket and your guests. You would want your wedding to go well. Make sure that the place you choose is appropriate.
Now, if you are thinking of throwing a wedding reception in Las Vegas, well, don’t you think it’s best to hire an excellent catering company? Wedding reception at a themed hotel can certainly create a memorable atmosphere. Some themed hotels also have on-site restaurants which can be ideal choices to feed your guests.
Planning a beach wedding requires careful planning. You should make sure that there is a suitable venue in case your guests want to take photos at the event. You should also decide on whether you will have an outdoor or indoor reception and the type of attire you are going to wear. Some people love to get suntan lotion applied on their skin, but there are others who think that the sun’s UV rays are too much.
If you want to organize a beach wedding, the first thing you need to do is decide on the date, time, and location. Once you have settled on these things, you can now contact wedding photographers or videographers to book and organize a photo shoot. You need to make sure that your main photographer is available on the day of your event; don’t forget to ask him/her for their feedback too! Remember, the pictures you take in an outdoor venue are very important and need to be handled with care.
There are many ways on how to decorate a styled shoot. The first is by arranging your entire wedding party and giving each person a chance to give a speech about themselves. The best part is, the speeches can be interspersed with photographs taken throughout the shoot, all taken by you!
When planning your wedding receptions, be sure that you include decorations in the budget. If you want to hire an entertainment company, check if they offer decorating services. Some venues that cater to receptions only have the place adorned for your guests; check out the venue first before you book them. You may have to pay a little more when it comes to decorating the place; however, it’s a wise idea. Make sure that your decorations complement the theme of the party you’re throwing.
It’s not enough to simply arrange the perfect venue; you must make sure that the decorations and other elements of the occasion will help you create memories that will last forever. Once you’ve planned everything and you’ve invited your guests, you must ensure that you’ve done everything to make your wedding receptions a success.
How to organize an event in your restaurant is one of the most important things that you need to know if you want to organize a successful event for your restaurant. This event can either be a social or business event and it should be something that will make your guests feel important and comfortable while they are in your restaurant.
There are many ways that you can organize an event in your restaurant but you should know that it would depend on the type of event. There are some restaurant events that can be done easily while others may require a little more work. You can look into some tips below that would provide you with information on how to organize a successful event in your restaurant.
Here are some tips that would help you in hiring an event planner to organize an event in your restaurant:
You cannot just hire anyone to help you organize your restaurant’s party. It would be better if you would invest your time to find a person who has the skill and expertise to do this job. In this way, you can be assured that the person you are going to hire is an expert in the field so you can be assured that the results you are expecting would all be there. One of the most common ways on how to organize an event in your restaurant is by using an event planner. An event planner is a person that has expertise in arranging various events and parties and he or she can help you organize a successful event for your restaurant. However, finding a good event planner to organize an event in your restaurant is not easy. You need to look for someone who has experience in organizing parties and events so you can ensure that everything is in place and that no mishap occurred during your event.
It is very important that you have a place where people can gather. If you are having an outdoor event in your restaurant, it would be best if you have a covered and secured area for your guests to keep safe from the weather elements like rain and harsh sunlight. You may also need to secure a location where you can serve your food as well. The event organizer should contact the venues personally so he could provide you with accurate information regarding space, duration, and other pertinent details. You have to remember that when you are looking for a place to hold your restaurant’s event, it is important to make sure that the venue would not only provide you with the facilities and space you need, but it would also fit the theme of your restaurant. Make sure that it will be an appropriate venue for both the size of your crowd and your budget.
Before you organize an event in your restaurant, you have to think of the kind of dishes you will offer to your guests. You have to prepare several menu options so you will not run out of ideas when the time comes to execute the plan. This event planning task may take time and you have to spend more time researching the choices available for your restaurant’s menu. It would be best if you are capable of putting all the necessary details together before the event takes place. Of course, you have to be creative in choosing your menu because you would want your guests to enjoy their meal and your restaurant’s ambiance as well.
After you have decided on the location and venue, you can now go back to your event planning team and inform them about the details of the event. If you want, you can even include the menu of the restaurant so they would know how to prepare and set up the restaurant menu. The event planner can help you in arranging the music, food, drinks, and other arrangements of the event. He can also handle the guest lists, seating, and other arrangements of people who are coming to your restaurant. Thus, you do not need to worry about arranging and managing all the things on your own.
A sommelier, (or wine steward), is a knowledgeable and trained wine expert, usually working in luxury fine dining establishments, who typically specialize in both wine and food pairing and all facets of wine service. The position of the sommelier in modern fine dining establishments is far more specialized and knowledgeable than that of a mere “wine waiter.”
While a wine waiter was an employee in a fine dining establishment, serving the guests, who were often experts in wines, sommeliers are hired based on their recommendation and experience in fine dining and have been for decades. Although sommeliers are expected to know very little about wines and their flavor profiles, they are often consulted in matters relating to their knowledge of wine pairing, and their ability to pick the perfect bottle.
Today, virtually all fine dining establishments employ a sommelier on staff. In some cases, sommeliers are actually part of the restaurant staff, and in other cases, the restaurant will hire a sommelier only when requested by a client. Typically, sommeliers are employed only in places where wine is more widely used, such as fine dining restaurants. In these establishments, sommeliers assist chefs and other food professionals with the selection of wines to be served at the table. However, today, they may also work in hotels and other dining establishments that do not offer a full-service fine dining experience.
Generally, a sommelier is employed to guide patrons in matters relating to the selection of wines. The sommelier will usually have a full wine portfolio, which he will share with his patrons. The wine portfolio is often displayed on a wall inside the restaurant, and many of these establishments also have a separate section of the store where the sommelier work. These stores are great for patrons who are just getting started with wine because they can learn about the different varietals that are available and which ones are best paired with certain dishes. While it is important for new patrons to have an idea of the various kinds of wines that are available, it is equally important for experienced wine connoisseurs to keep their portfolios updated with the latest selections.
Another position that a sommelier can hold is that of wine waiter. Wine waiters are typically the servers who serve wine to customers at tables in dining establishments. However, in most establishments, a sommelier will not be able to serve the guests themselves, as that task would be too much responsibility for a single person. However, if you prefer to be in charge of the serving, this could be a great opportunity for you to let your entrepreneurial side come out.
If you are interested in working in the kitchen at a fine dining restaurant, then you may have an opportunity to take on additional responsibilities once you become a sommelier. You may be required to work in the kitchen during business hours, as well, preparing food and cleaning up after customers. However, the majority of sommeliers work off-site from home. You will, however, still need to maintain your current level of sommelier knowledge, which means that you should continue to research the latest offerings in the world of fine wines. Your online wine education program can help you achieve both of these goals.
Some sommeliers choose to become wine stewards instead. A wine steward is responsible for providing information to guests who are visiting a vineyard or other type of winery. He or she passes along information such as specific pairings for certain varietals, as well as general information about the vineyard that he or she visits. The main duty of a wine steward is to meet the guests at the entrance of the vineyard, greet them, and pass along information that they may not be aware of otherwise.
If you want to run your own winery, then you may want to consider becoming a winemaker. Becoming a winemaker involves a lot more responsibility than serving basic appetizers at events. Winemakers must be experts on all facets of winemaking, including fermentation and maturation as well as tasting. Some winemakers work with a team of sommeliers, as they prepare the wine inventory that is distributed to different establishments. Many people that are interested in this career field start out as stockpot holders at local vineyards. As you learn more about wine and tasting, you will likely find your own calling and you can pursue it as a career.
Food safety is a top priority for many people and it should be for you too. Just because you are eating out at a restaurant does not mean that the food that you are eating is safe. There are many different types of food that can make you sick or cause a serious medical emergency. These are five commonly mentioned food safety tips to avoid foodborne illness in restaurants.
Proper personal hygiene is the first of the five food safety tips for restaurant operations. When you work in a restaurant you will be using the same kitchen tools and utensils as the chefs and cooks that cook your foods. This means that if you do not wash your hands often then you could be spreading germs throughout the kitchen and the rest of the staff. You do not need to worry about foodborne illnesses because chances are good that you will not touch any of the tools or dishes that have been used by other staff members to prepare the meals for you.
Cleanliness is another key factor in food safety. Many of the dishes and cooking equipment may be washed several times by the chef or other staff members. Unfortunately, this is not enough to guarantee that cross-contamination will not occur. For every clean kitchen surface in the restaurant there is a dirty one that has yet to be cleaned. Cross-contamination from food contact with raw meat or from objects that have been used on the human body can create bacteria that can be passed along among cooks and chefs. Proper sanitation and cleanliness are other important ways to limit the spread of food-borne illnesses.
Proper cleaning is just as important for food safety in restaurant settings as it is for food handling in general. If you are a restaurant owner, you need to remember that your customers can get food poisoning very quickly from contaminated foods if they do not go through the proper channels. Proper food handling and cleaning techniques should be taught to all of your employees when they are hired. One of the things that you should focus on with food safety in restaurant cooking is that you want to keep cooking temperatures at a reasonable level. You want to maintain a constant heat for meat and if the cooking process causes any problems with bacteria, you will want to end the cooking process as soon as possible.
When cleaning the cooking area after you cook meals, you should focus on removing and cleaning out anything that could potentially make food poisoning occur. For example, if you are grilling the meat and the juice drips or splatters, you will want to take the juice inside to clean it up before you put it in the food. You should also wipe down the kitchen and cooking areas after you have finished cooking in order to make sure there is no food leftover. Cleaning out pans, cutting boards, chopping boards, and knives in between cooking processes is also very important.
Proper cleaning and sanitizing are important in preventing cross-contamination between foods. The most common areas where cross-contamination can occur are where hot objects are touched such as hot stoves, pans, grills, ovens, fryers, cutting boards, knives, cutting boards, food mixing, and preparation tables, and anywhere that raw meat, foods heated in bathrooms, food containers, cutting boards, cutting tools, spices, sauces, and other prepared foods come in contact with each other. These areas should be cleaned frequently and thoroughly after each use. The best thing that you can do is to train your staff how to sanitize these surfaces after each use. They should also be instructed on how to properly handle hot surfaces and to immediately wash their hands when they come into contact with anything that is hot.
Eating raw meat or food that comes into contact with raw meat or with bacteria and other organisms is a major cause of foodborne illness. Salmonella is the most common type of foodborne illness that can be caused by eating these types of items. Foods that may have salmonella or E. Coli should be destroyed or properly discarded and food that have been cooked should be cooled immediately. Consumers can help themselves to save money by avoiding purchasing food that has been sitting at room temperature for quite some time because it is more likely that it will have germs and bacteria living within it that can make people sick. It is recommended that you allow your customers to eat the foods that you prepare for them if it has been sitting on a counter for more than five minutes.
Food safety in restaurant settings is not just about following all of the guidelines that are provided by the Department of Health. You need to think about how your food tastes. If the food you are serving is off-tasting for most customers, it will lead to complaints and possibly even bad reviews. If people notice that the food you are serving tastes good, they are likely to come back again. It may not seem like a big deal until you have an unhappy customer who is upset because they were not satisfied with the food you served them.
It is well known that the consumption of fast food has increased in the U.S.A. However, what many people do not realize is the effect of fast food on society at large. When someone is visiting a restaurant, they will usually order a large soda. It is so easy to just pop it into your mouth and enjoy the flavor. Most people have no idea how much that large cola soda is actually costing the family!
Not only do these huge drinks cost money, but they also impact the food habits of those who consume them. There is a direct correlation between the effects of fast food on society and the level of social disorder. When people who consume these unhealthy foods are not aware of the cost to their health, they often make poor decisions about their eating habits. This can be seen in the way that some children eat. They become thin and more easily affected by nutrition deficiencies.
What is lost when people eat away from home is not always obvious in the first place. Many families in the U.S.A. live paycheck to paycheck, meaning that they have very little discretionary income. Food can become a luxury because it is hard for some families to fit the food that they need into their budgets. This is an effect of fast food on society because it cuts out a large percentage of the population.
What is lost when people cut back on their diet is not just mental peace but physical well-being as well. There is a direct correlation between the levels of obesity in the U.S.A. and the consumption of fast food. Americans do not realize how much weight they are gaining simply because they do not take the time to look at the effects of fast food on society. In many cases, the fast-food chains themselves have done no harm to society. They are just providing an excess of food that some individuals cannot handle.
One effect of fast food on society is the fact that there are far fewer people making a diet of fresh food to bring home to the family every night. This is because of the unhealthy food that the average fast-food chain serves. It would probably be safe to assume that most of these restaurants are targeting those of us who do not care for fresh produce. This is a problem because the health of our society depends upon us caring for our bodies and preserving the well-being of our society.
The only way we can reverse the effects of fast food on society is if the public begins to care about the ingredients that go into the food that they consume. Until that happens, we will continue to see an increasing number of people in the world who are overweight or obese. The solution to this problem may come from within our own communities. Perhaps it is time for local municipalities to take control of their public resources and market them to families looking for healthier choices. The results of the decisions that we make today will directly affect generations to come.
The effects of fast food on society are clear, and the effects are not good. For this reason, more people are trying to reduce their intake of this type of food. This is a difficult task because so many people associate eating out with poor taste, and the foods themselves are usually delicious.
The effects of fast food on society are not going to disappear any time soon either. In fact, they are only going to become more like they are now. People are less likely to order takeaway anymore because they don’t trust the restaurant’s claims that the food is freshly prepared and that they are not selling harmful chemicals to the people who consume it. People are also putting a much greater emphasis on nutrition, and this is not always well received by the fast-food industry. Sometimes these ingredients are even listed under the guise of healthy.
A question I’m often asked is, how to organize restaurant menu items? When you manage a restaurant or even own a restaurant, you probably have a lot of different items on hand at any given time. Some of these may be necessary, some may be less so, and some may not be needed at all. When you’re first starting out in management, you need to establish which items are necessary, and which can go without saying.
To answer this question, let’s look at how to organize restaurant menu items from the most logical viewpoint. Think about the order of the day. What’s the order of things? If you’re serving lunch, you’d want to serve all the hot items first, like chicken, burgers, and salads. This way, when the buffet breaks are over, your customers won’t feel left out. You want them to be able to mingle with others as they’re enjoying their meal.
For dinner, you want to offer your regular menus first, then move on to snacks and desserts. The order doesn’t matter that much. Just remember that the main course is where you make your money. If you don’t offer a good selection of dishes, your guests will leave hungry. When you get right down to it, how to organize restaurant menu items really just comes down to the needs of your customer.
Now that we’ve got that out of the way, let’s go over how to organize restaurant menu items from an aesthetic standpoint. An easy way to do this is to have an overall theme with your menu design. Maybe you’ve got a certain style with your tables and chairs. Use that to guide the rest of your design.
Don’t worry too much about making the menu look perfect; just remember that the point is to provide your customers with the food they want, as well as help you make your restaurant seem more appealing. People tend to remember the pleasantries on the menu better than anything else. So make sure you’ve listed those items in order of popularity.
Here’s one more tip on how to organize restaurant menu items: think about how much food your customers will typically need to consume within the duration of the meal. Is your average dinner service at least two hours long? If so, you should have a definite number in mind before you begin your menu planning. Also, think about how many guests you expect to be at your restaurant during each meal. That will help you determine how many dishes you need to prepare and which locations in your restaurant are most often used for dining.
If you don’t have any specific theme for your restaurant menu, then just focus on providing great food. If people order a particular entree and then decide they’d like something else, that’s fine, as well. Just make sure that your menu items reflect what people typically choose when they go to your restaurant. This means listing your entrees according to how often they are requested.
Finally, if you want to know how to organize restaurant menu items correctly, you need to keep in mind how to serve them. What will your diners like best? You’ll want to make sure they can easily find their favorite dishes. If you have a lot of dishes with lots of different food groups, such as chicken, beef, pasta, salad, etc., you’ll want to make sure you keep those dishes separate from each other and out of sight. If you have a bar area, you’ll need to keep the beverage and coffee areas separated from the food selections so that your customers can find something to eat without getting lost. It’s your customers’ food, and it needs to be attractive to them in order for them to keep coming back for more.
Simply put, wine is simply the fermented juice from a grape. A wine grape, unlike your average grocery store-classical grape, is rather thin, sweet, densely-shedmed, and has many seeds inside. In fact, there are two kinds of grapes used to make wine: black grapes (also called red grapes) and white grapes (also called white grapes). The type of grape you use to make wine depends on what kind of wine you’re making.
Pinot Noir is a red wine that is often made in the central part of Italy, especially in the regions around Bordeaux, Burgundy, and Limoges. Pinot Noir has a fruity, cherry flavor that’s paired particularly well with beef. This wine isn’t very widely distributed, mostly coming from the Bordeaux region of France. Italian wine enthusiasts have a variety of choices for the wine they enjoy, however. They can purchase Pinot Noir at any liquor shop in their local area and enjoy it, or they can buy an imported bottle and enjoy it as well.
Merlot is a popular choice among wine enthusiasts. It’s made in the central part of Italy, specifically in the cities of Modena and Venice. Merlot is similar to Pinot Noir in that it is not widely distributed, but it does tend to be more expensive than the latter. Like Pinot Noir, Merlot comes from the same grape used for other Italian wine varieties, and it too has a fruity, cherry flavor that’s rather well-suited to red meats. Like Pinot Noir, Merlot is best purchased from Italy’s most popular liquor stores.
Chardonnay is a red wine, which may be light or dark in color. It’s made by using different kinds of grape varieties, including both red and black grapes. Chardonnay is served with foods that are heavier on the meat side, including lamb, and is usually served with dessert. Chardonnay is produced primarily in northern France, although it’s also grown in California and Oregon.
Cabernet Sauvignon is a variety of red wines, or rather, dark, spicy reds. There is an extensive variety of Cabernet Sauvignons available, which often comes in distinctive, sharply flavored blends. Some blend Cabernets actually taste quite a bit like their varietals, since the spices used to create them often blend remarkably well with the grapes themselves. Cabernet Sauvignons is very popular because of their ability to pair well with spicy reds, including zesty types like strawberry-red and burgundy types like Syrah. Most people enjoy a nice Cabernet Sauvignon with dessert or as a wine to open the door to when you’re having dinner.
Syrah is a red grape, like Cabernet Sauvignon, but it’s much sweeter. In fact, most people find that a high-quality Syrah has less of a kick than a high-quality Cabernet. Syrah pairs very well with dessert foods and is generally enjoyed as a wine to open the door to after dinner.
Rose Wine is an off-white grape varietal that is sweeter than most of the other types of wine mentioned above. Rose Wine is produced primarily in Australia, South Africa, Italy, Chile, Spain, India, and California. The most common kinds of rose wines are produced in Australia, where it’s produced largely from the Penrillo grapes, but it can also come from old-growth Syrah in France or South African sources. It’s a great wine to pair with many different meals but is especially enjoyable when paired with sweet desserts like pies or chocolates. It pairs very nicely with Roasted Pepper and Chocolate, or with Roasted Peas, or with jam, custards, or cheese.
These types of Australian varieties of dry wines are very versatile. Each one of these is a dry white, medium-dry red, or dry reds with accents of berry or citrus fruit. Some have notes of peachy or fruity flavors, others are nutty or spicy. This type of varietal wine can be found in different regions throughout Australia, including Margaret River, Barossa Valley, and Clare Valley.
What is mindful eating? This may sound like an easy enough concept, but it is anything but that. Mindful eating takes you to accept and acknowledge the emotions, thoughts, and physical sensations you experience without judging them. It can even extend to the act of eating it and preparing, buying, and serving the food as well.
People refer to mindful eating as a state of enlightenment. It is a practice in which you allow yourself to experience the ingredients, sounds, smells, and tastes in all their natural forms without holding in your emotions, thoughts, or senses. This practice can be practiced by anyone. Even if you are the quiet type who prefers to do things without judgment, you can benefit from mindful eating. You will come to appreciate the nourishing goodness of natural ingredients and the subtle changes they make to your experience. You will no longer feel guilty for enjoying the foods you eat.
The first step in mindful eating is learning to identify when you are full. By keeping a food log, tracking your eating over a period of a few weeks, or a month or so, you can see when you are satisfied and when you are still hungry. This will help you avoid overeating, which has often been linked with overeating in the form of obesity, which is often characterized by a feeling of constant hunger.
Another way to enjoy the benefits of mindful eating is to learn to manage your emotions. Anger and depression are often closely linked with overeating. If you can learn to cope with these negative feelings, you may not experience cravings as often. But even if you do not experience cravings, you might become aware of how other people’s emotions make you feel. This awareness can help you become more self-aware and can teach you how to change your eating habits to help reduce your cravings.
You can also learn to eat mindfully by consciously choosing foods. Instead of automatically picking a plate of chips because you are hungry, choose an all-fruit smoothie instead. Or choose a veggie burger rather than a fried one. And try to pick up a new recipe for foods you usually avoid because you are afraid it will be too hard or time-consuming to prepare. For instance, making a spinach bisque sauce is very easy, but is definitely not something you might run into on a Friday night.
If you want to feel better emotionally and eat better, you should start a program called Emotional Eating by John Davenport. Davenport uses a series of spoken exercises and stories to help people overcome their negative emotions and fears around food. He believes that emotional eating is a major contributor to the weight problem and that a large number of overweight people have an emotional eating problem. Davenport has taken years to research this problem and has come up with some valuable tips and advice to help people break free of emotional eating.
The biggest tip Davenport gives is to start paying attention to your feelings and emotions rather than focusing on what you are eating. If you are watching tv while you are eating dinner, you may be distracted by what is being said on the TV. Instead of focusing on what is being said, focus on the actual experience of feeling hungry. With enough awareness, you will find yourself not only noticing your own thoughts and emotions but also the feelings and emotions of others as well.
Another great technique for mindful eating is to take one piece of raisins, crack it open and chew it thoroughly. The raisin must be chewed without distractions. The more you focus on what you are eating, the more you will realize when you are intentionally eating food or when you are not aware of what you are eating. This simple mindful eating technique can give you a new perspective on food and help you lose weight.
There are many people who have great ideas for food, cuisine, and drinks in a restaurant, but when it comes to deciding on a restaurant concept they seem to be at a loss. Many business owners do not know the first thing about the food or the things that make up the true “gourmet” experience. If you have been looking for a new concept to take your business to the next level, you will want to take a look at some of the following tips to help you decide on a restaurant concept.
If you are looking to open a new restaurant, it is always important to decide on a great restaurant concept. With the concept, you can determine how your restaurant will be received by customers and how much they will charge per meal. For many new restaurant owners, determining a restaurant concept is the most difficult part of opening a new restaurant.
The important thing that you need to decide on is the location of your restaurant. Many people choose a location-based off on the location that it has to offer as well as the neighborhood that it is in. For example, if you are opening a restaurant in a high-crime neighborhood, you may not want to open it in that neighborhood. You also do not want to open a restaurant that is located near buses, schools, shopping centers, or any other business that could affect your business negatively. These are just a few of the things that you need to take into consideration before you decide on a restaurant concept.
The first thing that you need to decide on is the menu. There are many restaurants that have wonderful menus that feature all types of food from all types of cuisines. If you are looking for a very specific type of cuisine from all around the world, you may want to look for a restaurant that offers one-of-a-kind menus. With this information at hand, you can decide exactly what type of cuisine you want and how much you can spend on a dining experience.
Of course, one of the biggest decisions you have to make when it comes to food and cuisine is the type of establishment itself. If you have come up with an idea for a restaurant, you will want to sit down with your partner and decide on whether or not this is a business that you will be able to handle on your own. There are some types of food that are simply not able to be franchised or owned by just one person. If a restaurant is a joint venture between two people, the profits will be split equally and a profit margin will be set for the venture. If the concept that you have come from someone who does not share a stake in the business, then the finances will have to be shared between the partners. The more partners that are involved, the more money that is going to be generated for the business.
When you decide on a restaurant concept, you must also consider the type of clientele that will be generated. You must have a clear idea about the people that you will be catering to when you are thinking of a restaurant theme. If you are opening up a new restaurant and have decided on a specific theme, you need to have a specific number of tables and chairs to cater to the customers. If you are planning on starting a fast food restaurant then you will have a very different menu from that of a fine dining restaurant. The same can be said for an ethnic Indian restaurant that is open to only people of South Asian descent. Therefore, before you open any business you need to make sure that the target clientele will be looking at it.
You need to take a lot of time before you open your own restaurant to carefully consider the various aspects of your potential clientele. You need to decide on restaurant concept based on the number of people that you want to serve, the demographics and the preferences of your customer base. This all will determine the menu, decorations, and even the prices for your food. You will need to carefully research the market to know what types of foods your clientele is willing to try out. This is an important step because you need to cater to the needs of your clientele and ensure that they have a pleasant experience.
Once you have a basic idea on the target market, you will need to decide on a restaurant theme. Some people open up restaurants based on their favorite food or a certain theme. This may not work for all types of businesses and there are some establishments that will only thrive because of a specific concept. If you have a restaurant concept that caters to mainly fast food, you will have a much tougher time finding clients. However, if you are opening a restaurant that specializes in ethnic foods, then you will have a much easier time finding clients. Therefore, you need to decide on a theme that will suit both the demographic of your clientele and your own preference.
Opening a restaurant is not an easy business. There are a lot of things to consider before taking the first step of that process, and one of those is deciding on the concept of your restaurant. Hopefully, by following the tips from this article, this decision will be easier for you.
Pairing food and drinks is one of the essential skills every experienced bartender should possess. While this is an art and a science that are taught around the world in the most prominent bartending schools, keep in mind that it takes time, trial and error, and plenty of innovation and experimentation for you to develop your personal style and your unique way of pairing food and drinks. That said, when it comes to cocktails, things start to get more complicated.
Every aspiring bartender can learn how to pair wine with cheeses and appetizers in general, but given the fact that cocktails boast unique flavor tones and that they can be composed of numerous ingredients, pairing them with food can seem like a daunting task. After all, it only takes one wrong ingredient to ruin the entire experience, which is why pairing cocktails with food and devising the right cocktail for the occasion is a nuanced art form.
Nevertheless, it’s crucial that you learn this skill if you are to become an amazing bartender that bar owners, professional caterers, and clients will fight to book for their events. That’s why today, we’ll be taking food and drink pairing to a whole new level, by giving you the essential rules to pairing cocktails with food and how to innovate new flavors for every occasion, along with some actionable examples to help this information stick. Let’s get to it.
Matching cocktails with food might be an art, but the majority of artwork can be broken down, analyzed, categorized, and given a scientific framework. In other words, you can’t just pair the cocktail with the food, you have to analyze every ingredient to figure out if the individual taste notes it brings to the experience match the dish in question. You can also reverse the process and analyze the dishes on the menu to see if their ingredients match the ingredients of the cocktail. Remember, you have the option to innovate cocktails and food for the occasion, but if you’re just starting out, it’s better to work with something that already exists.
We’ll touch on the subject of contrasts in the next segment, but for now, let’s stick with matching flavors and nuances. Obviously, you can use sweet and light cocktails to complement a desert, for instance, but you have to be mindful of the alcohol content (stick around to learn about that as well) and the amount of sweetener you’re going to put in both. Use the same mindset for savory, zesty, and heavy flavor groups.
Depending on the nature of the gathering, you will want one of the two to be the accent, and the other to be the backdrop. For example, if you’re organizing a cocktail party, then the cocktails should boast the accent flavor, while the appetizers and spreads should add to the experience with their subtle notes – and vice versa.
On the other end of the spectrum, you have the contrasts. Typically, it will be the cocktail that will serve as the contrasting accent, because you wouldn’t want the food to surprise the taste palate – your cocktails should achieve that “wow” effect, because after all, you are a bartender. With that in mind, start by analyzing the body of the drink, and the type of food that you’re supposed to serve. If you are working with heavier foods (meats with starchy carbohydrates and vegetables, for example) then go ahead and serve a light, slightly-zesty cocktail to make the meal a bit lighter as well, and allow your guests to stay refreshed and feeling energized.
Following a similar mindset, a good contrast to a light lemon-basil and ricotta spread would be a good old Martini, or a Manhattan better yet – the bitters interlaced with whiskey and sweet vermouth will make the dish a bit heavier and enhance the taste. If you are making spicy food, then be sure to contrast the base flavor with a light cocktail like a French 75, which will perfectly contrast the spiciness with its refreshing lemon zest and a hint of cooled gin.
The sooner you start stripping cocktails and dishes down to their base ingredients, and the sooner you start analyzing all of these subtle flavor notes, the faster will you become an innovator in your field. Sure, people love to see the tried-and-tested cocktails and dishes on the menu, but if you want to leave your mark as a bartender, then you should have a few cocktails in your repertoire that are purpose-made for a specific dish, or a set of entrees. This is something that every aspiring mixologist needs to learn how to do nowadays, because bars and event managers are looking for innovators as much as they are looking for people who know the traditional recipes by heart.
Whether you are based in an overly-competitive market like New York or not, you mustn’t be afraid to innovate flavors. Now, there are a few steps to this process, so tend to the following:
When you’re trying to enhance the flavor of a dish, meaning that the dish is the foundation of the experience and the cocktail serves as a subtle accent, you must remember who is in charge – the dish, not the cocktail. This means that the drink needs to retain a supporting role, so it’s flavor must not overpower the taste of the dish itself.
For example, you wouldn’t want to serve a cocktail that is heavy in its whiskey notes such as a Highball or the overly-complex Vieux Carre with something that has a very specific note such as oysters, but you would want to serve such a cocktail with a good steak. Remember, let the food influence the flavor of the cocktail, not the other way around. Otherwise, you’ll ruin a perfectly good steak.
When in doubt, use more garnish. That was obviously a joke, but there is some truth to the fact that aromatics like herbs and accents such as olives and onions, lemon and orange slices, and the like can help you make a cocktail more interesting and memorable without actually adding any more ingredients. This is a good way to stay on the safe side when you’re innovating, for example, because you wouldn’t want to add an ingredient that will ruin the dining experience.
Instead, you can simply add a raw garnish to the drink, or you can muddle the herbs together to infuse their notes into the base of the cocktail – and by extension, the dish itself. You can also experiment with proprietary aromatics such as sprays and tinctures to achieve the desired effect.
Typically, but it’s not a rule, regional ingredients tend to work wonderfully when paired in cocktails and dishes. An obvious example would be a tequila-based cocktail paired with a mole sauce dish. Both originated in Mexico, so their common geographical origin gives them a complementary taste note – not just literally, because guests will love knowing the fact that you are using regional ingredients.
This is a simple yet effective way to pair cocktails and food, but also to innovate when you know that you have to come up with new cocktails for a themed party, or a seasonal party, like a summer cocktail event, for example. With that in mind, be sure to research the region, and try to use ingredients native to that part of the world.
Last but not least, as a great bartender, your objective should be to inspire everyone to have a great time, not to get wasted. The goal here is to let people enjoy themselves and try as many of your wonderful creations as they can, but without actually ending up under a table in an hour, which is why you need to know when someone has had enough and advise them to try some water for a change. But that’s not all you should do.
As a good bartender, you need to control the alcohol content of every drink. The alcohol in the cocktail is there to give it its unique flavor, not to make it a hangover bomb. If the organizer is serving a five-course meal, and there is a cocktail for each, then your job is to make them as light yet memorable as possible. The easiest way you can control the amount of alcohol people consume, is to serve your cocktails in two or three ounces.
Pairing food with certain drinks may not be that difficult, but pairing food with cocktails can certainly be a challenge even for an experienced bartender. Take the time to digest all of this information and don’t be afraid to experiment and innovate, and you should have no problem becoming the bartender that everyone wants for their event.