Affiliate, Pairing Beer With Food

Hi Affiliate,

Well, we have learned a little about pairing
wine with food, but how about pairing beer with food?

If a restaurant has a great beer menu, then
the waitstaff needs to know that beer menu inside and out.

More importantly, they must know how to sell it.

If the waitstaff knows information, such as below,
it makes everything easier, more fun, leading to a better dining experience!

Here is an interesting article by Paul Heingarten, a beer expert.

It is featured on my articles pages at:
http://www.topserveconsulting.com/articles/beverage/how_to_pair_beer_with_food.html

Pairing Beer With Food

While the variations of beer may not be as cut and dry as they are
for wine (red, white, etc), the beverage has several distinctive
styles and you can certainly create a more favorable food
combination if you are interested in that sort of thing. If you
have any experience with pairing wine with food, think of the
distinctions between dishes served best with red wine and those
better served with white wine. Whether you are familiar with wine
and food pairing or not, consider the different types of beer from
lighter taste to the darkest varieties as the spectrum of types.

Starting from the lighter end of the spectrum are your pilsners and
lagers. I find these work better with seafood, as the taste is
lighter and won't overpower the flavor of the food. In New Orleans,
a boiled crawfish is best washed down with a light pilsner from any
of the megabreweries.

Moving along on the beer styles, we come to your pale ales and
ambers. As these are a little heartier, they can be paired with
similar food. Try having Chicken and Pork dishes with ambers for a
great match up.

Next we come to the so called "dark side of the beer". I refer to
stouts and porters when I refer to dark beer. These are among the
heaviest regarding taste and alcohol, so you can pair them up with
the heartiest foods like steaks, ribs, and similar dishes.

Beyond those basic distinctions of beer are some specialties like
barley wines. Barley Wines are higher in alcohol content and in my
honest opinion don't really match up with any food in particular.
The alcohol is just too strong to blend - imagine eating food with
straight vodka. Does that sound like a good idea to you?

The key to deciding on which beer to pair with your food is to find
a combination where the overall flavor is not overpowered by any
one item. A little prior planning can give you a pleasant meal.

Bon Appetit!

Paul has been an avid beer nut since 1990 and a beer homebrewer
since 1998. Check out his blog at
http://www.prhsolutions.com/brewsletter
Article Source: http://EzineArticles.com/?expert=Paul_Heingarten

*********************************************************************

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will bring you to websites related to the theme of that article.

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, The Secret Art Of Bigger Restaurant Tips (And Better Service)

Hi Affiliate,

If you are a waiter or waitress taking the time to serve
diners in a restaurant for a gratuity based on service performance,
then why not be the best?

If you can perform at a very high level, then at least 3 things will happen:

1- The restaurant will gain repeat customers which is crucial for survival.
2- You will gain a great reputation bringing you more diners requesting your service.
3- You will make more $$$$!!!

Just think, it's the same amount of time you are going
to spend working anyway, so why not give it 110%
instead of 80% -- keeping a positive attitude at all times?

Why not, in a short amount of time, learn the "secret art of bigger tips" now,
instead of finding out years later thru years of experience like I did?
[Think of all the extra money you could be making right now
by providing incredible service!!]

Well, here is a link to a publication, written by a colleague of
mine, that will help you do just that:
http://www.gratuity-ingenuity.com/?hop=antonias

Only $20 and well worth it!

Why are you Waiting?

For owners and operators, this is a fantastic guide
that can relayed to your entire waitstaff in a short amount of time.
Then, you can begin differentiating your restaurant from
competing restaurants because of an excellent customer service reputation.

Tell me how it goes,

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Wine & Food Pairing Tips

Hi Affiliate,

An excellent Wine list is so important to a
restaurant, but does the waitstaff know how to describe
these Wines and combine them with the menu in a delightful way?

Food & Wine pairing is not only fun,
but will enhance the diner's experience,
not to mention boosting the check average.

Below is a great article by Steve Sands that
offers some very helpful tips on Food and Wine pairing.

It was recently posted on my articles pages at:
http://www.topserveconsulting.com/articles.html

*********************************************************

Pairing Food And Wine Is Not Simple
Any More, But A Few Simple Rules Really Help Out

By Steve Sands

Food and wine pairing is not an exact science. Many people follow
the old rule of paring red wine with red meat and white wine with
fish and poultry.

Unfortunately this outdated rule doesn't take into consideration
the complexity of today's multi-ethnic, highly textured or spiced
foods as they relate to the wide range of wines available today.

The new rule when pairing food and wine is to try and achieve the
right level of synergy and balance. Quite simply, regardless of the
food texture or spices in the food, the wine shouldn't overpower
the food and the food shouldn't overpower the wine.

The basic flavors found in food are also found in wine. Those
flavors include sweet, tart, sour, acidic, bitter and salty (not
found in wine, but affects flavor). Furthermore, because wine has
alcohol, it adds aromas and body, making the wine and food taste
richer.

In order to enhance your success at pairing
food and wine you need to do a few things.

1. Balance the weight, texture and intensity of the food so you
don't overwhelm one or the other

2. Determine the primary taste sensations in food. Is it sweet,
salty, sour, bitter or savory?

3. Complement the components in your wine (alcohol, acid, sugar and
tannin) by balancing foods with the same components. The strongest
flavor of the food should be considered the primary component
(chicken, beef, fish etc.) to be paired with a similar wine
component.

Here are two rules of thumb to remember:

1. Wine seems sweeter and less tannic when paired with foods that
have a strong salty, sour or bitter taste

2. Wine seems more tannic, less sweet and more acidic when paired
with foods that have a strong sweet or savory taste

Steve Sands
It's time to take the guess work out of pairing food and wine, once
and for all!
Article Source: http://EzineArticles.com/?expert=Steve_Sands

********************************************************************

Read the full article at:
http://www.topserveconsulting.com/articles.html

Talk Soon
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Restaurant Business Secrets To Improve Your Bottom Line

Hi Affiliate,

Here is an awesome publication written by a colleague of mine
that every restaurant owner and operator should read:
http://restaurant-business-secrets.com/?hop=antonias

If you're going to put the time and effort into being successful,
why not arm yourself with all of the proper information ahead of time?

Quick learning is the only way to make up for any lack
of experience and know-how in the extremely competitive restaurant industry.

This way you can differentiate your business from all of rest.

Read some great Restaurant Articles at:
http://www.topserveconsulting.com/articles.html

Talk Soon
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, 3 New Restaurant Articles To Help Market: How To Improve Dining Room Service

Hi Affiliate,

Richard Saporito here from www.HowToImproveDiningRoomService.com

As a ClickBank Affiliate, I want to thank you again for helping
to sell my e-book:
How To Improve Dining Room Service

For marketing purposes, I have attached 3 of my latest,
helpful Restaurant Service Articles in Word Document.

How To Improve Dining Room Service is proving to be a
very helpful publication for restaurants of all sizes and shapes.

Thank you again so very much,
and happy selling!

Very Best Regards

Richard Saporito
www.HowToImproveDiningRoomService.com

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Get A Handle On Your Restaurant Food Costs

Hi Affiliate,

Here is an excellent article by Executive Chef, Daniel Slobodien,
that can really help to improve your restaurant's bottom line:
http://www.topserveconsulting.com/articles/food_costs.html

Get A Handle On Your Food Costs

Other than payroll, Food Costs is the largest expense in almost
every restaurant operation. Tight control over them is essential if
the restaurant operator has any hope to be profitable. Fortunately,
food costs are a fairly flexible expense, and can be easily
controlled with some vigilant monitoring. Most operators always
want to drive for more sales to increase profits. However, if you
are losing money on each sale, this is actually counter-productive.
A far better way to increase profitability is to maintain costs.
Cutting costs effectively goes straight down to the bottom line as
pure, clean profit.

Follow these simple steps, and watch your profit level soar:

Cost out each and every recipe on your menus. I know that this is
tedious, at best. But, how can you set a reasonable budget target
if you do not know for certain the cost of every recipe? How can
you set your pricing in a logical manner? You should know what
profit margin each recipe contributes to your bottom line. Then,
you can price it appropriately and also encourage your staff to
recommend to your guests the more profitable items.

Of course, these costs need to be reviewed and revised
periodically. For example, if beef costs are rising, you should be
aware of this in order to react in a timely fashion.

Ascertain your Food Costs on a weekly basis. Conventional wisdom
has always dictated that you should figure out your food costs on a
monthly basis. While that is better than nothing, it is far too
late if you are over your budget. You have already wasted too much
money. Consider this: If your food sales total $100,000 per month,
and you target a 30% food cost, you should spend $30,000 per month
on food. However, if you discover that your food costs are running
at 35%, then you have actually spent $35,000. Wasting $5,000 per
month is some serious cash. However, if you had been monitoring
your costs on a weekly basis, and taken corrective action, you
would have potentially limited the damage to a total of
approximately $1,250.

To ascertain your food costs, simply total up your food purchases
for the week. Unless you are experiencing some budgetary problems,
there is really no need to take a weekly physical inventory. Simply
take inventory on a periodic basis to make sure that you are on
track and that your figures are correct.

Control the waste. This is the trickiest part, and requires the
most attention from managers. Waste can take many forms, both
obvious and subtle. How much winds up in the garbage cans? Why is
it being thrown away? Here are some things to look for to help
minimize waste:

Examine your ordering systems. Is the proper amount of food being
ordered for the level of business and demand?

Examine your storage. Are perishable food items being properly
rotated (First In, First Out)? Everything should be clearly marked
with the date of receipt. Is everything being held at the proper
temperatures to retard spoilage? Is everything neat and orderly,
with no cross contamination?

Make it a habit to check out the diners' plates as they go to the
dishwasher. Do they appear to be licked clean, or is there a
considerable amount of food leftover? Do you need to revamp your
portion sizes?

If your food is prepared to order, always make sure your cooks are
preparing the correct amount of food. For example, if a recipe
specifies 4 oz. of beef, and your cook is using 6 oz. portions,
your food costs for that dish have now increased by 50%. If you
costed out the dish out at $4.00, it now costs you $6.00. It is
easy to see how quickly this can add up. I once fired a cook who
always seemed to have half of a recipe still in the pan after
plating it up. This is inexcusable, and must be stopped. After all,
the cooks make the same dish hundreds of times. They can, and will,
quickly get a feel for the proper amounts needed if they know that
you are watching. Also, insist that all portioned products be
weighed on a portioning scale.

A more subtle form of waste is over-preparing. If you sell 10
orders of a your shrimp dish each night, but the cooks prepare
enough of the ingredients each day to make 20 shrimp dishes , then
half of it is very likely to wind up in the trash. Prep levels
should always be examined. All of your cooks and chefs should be
well aware of sales levels for all the respective dishes, and
prepare accordingly.

If training and consistent monitoring are not having the desired
effect, try more graphic messages. One place I worked had a
clipboard nailed up in a conspicuous location in the kitchen.
Anytime we threw out a food item, we were required to write that
item down, and to initial it. As you can imagine, this was resented
by the kitchen staff, but it certainly limited our waste! Another
method would be to put a large, clear container in the middle of
the kitchen. All food waste should be thrown into this as a visual
reminder that waste needs to be strictly limited, if not
eliminated. If the visual reminder is not enough, weigh it at the
end of each shift. Make a game out of it - set goals to get the
weight of the bucket down to acceptable targets. Reward the staff
when they achieve these goals. Strictly controlling your food costs
is mostly a matter of awareness. For the overall financial
well-being of the restaurant, your staff should always be acutely
aware of the importance of maintaining the budget. After all, they
have a stake in this, as well If they know that it is important to
you, they will consider it to be important, as well.

Daniel Slobodien, graduate of Cornell University, was head Chef and
former restaurant owner for eight years--(732-549-8556)

Read many more informative Restaurant articles at:
http://www.topserveconsulting.com/articles.html

Best Regards
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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