Estes Public Relations的动态

?? Boost Your Restaurant's Seafood Sales & Profit Margins with These 3 Simple Tips! ?? As seafood continues to make waves on menus, are you maximizing your profit margins? Here are 3 tips that can help your restaurant not only attract more customers but also boost your bottom line. 1?? **Feature a Signature Seafood Dish**: Make your restaurant stand out with a mouth-watering, signature seafood item. Customers will return for it and spread the word. This one dish can define your brand, increase loyalty, and drive sales of other menu items. 2?? **Source Fresh, High-Quality Seafood**: Quality is king! Partner with local, sustainable suppliers to ensure the freshest catch. Proper storage and cooking techniques are also essential—because when seafood is done right, customers keep coming back for more. ?? 3?? **Promote Your Seafood Specials**: Use the power of social media, your website, and email marketing to showcase your seafood specials. Don’t underestimate word-of-mouth—encourage happy customers to share their experience and leave reviews. Implementing these tips can help you hook more customers and reel in bigger profits. ?? #SeafoodSales #RestaurantManagement #SustainableSeafood #ProfitBoost #CustomerLoyalty #FreshFood #MarketingStrategy

In the late 80's (#datingmyself) I was a baby muppet on 6-month assignment for TPN, in Southern California, on a PepsiCo sampling program. I was on a tight per diem so was thrilled when the generous parents of a co-worker from Tracy-Locke LA invited me and others to the new, hot-spot - Matsuhisa -- Nobu Matsuhisa's eponymous first restaurant in LA. It was a simple, beautiful setting, full of beautiful people (Robert DeNiro who would go on to become an investor in Nobu, was seated 2 tables away from us) Japanese-Peruvian fusion cuisine was totally new and was a culinary awakening for me. I remember everything about that night; mostly about how I felt. Thrilled, curious, motivated to learn how to make food that tasted (anywhere near) as revelatory as that meal. The star of the night, amidst an orbit of other sensorail tastes, was Nobu's now famous, Miso Black Cod. I had never had Black Cod before (didn't realize it is an entirely different fish than Cod) and I had only, barely heard of miso. I wanted time to stand still after that first bite. WOW. I couldn't believe anything could taste that intense and good. I've gone onto to make this dish myself countless times over the past 35 years, chasing but never quite capturing, that first time magic! Nice story but why share it (along with a recipe) on a business site, you might ask? For me, it illustrates something most of us are in the business of trying to affect - lifetime (brand) loyalty born of great, quality experiences. Whether it is a restaurant, a retailer, a service or consumer brand. We remember what speaks to us, moves us, changes us. Nobu restaurant franchise is still thriving, Food & Wine is still (re) publishing this perfect recipe and I am still thinking about it, making it and raving about it for a reason. ((For the cooks reading this, please give this recipe a try and the longer you marinade, the richer the flavor)) #cx #loyalty #lifetime-value

Some great tips on good eats in Chicago for any visiting “foodies”!

Interesting article.

Mushrooms are continuing their reign as a top food choice! ?? Chefs are adding more mushrooms to menus, especially portabella, maitake, king oyster and lion’s mane. You'll find mushrooms stuffed as an appetizer, sauteed in salads and pastas, and featured in the middle of a sandwich or as a center-of-the-plate star. Grocery stores are also stocked with a growing array of fresh mushrooms. You may be most familiar with white button mushrooms, but look for crimini, shiitake, trumpet, oyster, enoki and other varieties. Learn more about how mushrooms continue to rise to the top and the many reasons to eat more of them, here: https://lnkd.in/gF4E8CkR #Mushrooms #MushroomsOnTheMenu #MushroomsAtRetail #MushroomsInTheNews

How Crackers Went From Survival Food to Gourmet Treat Invented to feed soldiers and sailors on the move, crackers are now showing up on high-end restaurant menus, with ingredients like chickpeas, cherries and charcoal. https://lnkd.in/deVVjcmT

What an intriguing study by Nesta, a UK-based innovation think tank for social good, on the calorie content of popular meals. I'm currently trying to lose weight. The constant calorie deficit and long office days often make me crave takeout or dining out. After reading this study, I won't be choosing sweet and sour chicken with egg-fried rice anytime soon! Even a classic burger and fries seem healthier in comparison. Full study by Nesta here: https://lnkd.in/dc2UunnE

From my days as a commercial fisherman to now, Queen Snapper has always held a special place for me. Today, I was checking out some Queen Snappers in the warehouse, and it brought me back. This fish used to be my favorite to catch while commercial fishing—and now it’s one of my favorite products to sell to local foodservice. What makes Queen Snapper so unique? ?? How It’s Caught: Commercially, this fish is typically caught rod-and-reel style in incredibly deep waters—think 600 to 800 feet deep. That alone makes it a prized and special catch. ??? The Taste: Queen Snapper has a delicate, mild, and slightly sweet flavor with a beautiful firm texture. It’s versatile, whether you’re pan-searing it, grilling it, or showcasing it raw. ?? The Value: Chefs love it because it’s a standout on the menu—something that feels special and elevated for their guests. Seeing this fish today was a reminder of how far it travels—literally and figuratively—from the depths of the ocean to a customer’s plate. It’s always a win when I can help chefs feature incredible products like this and tell the story behind them. Who else has worked with Queen Snapper? I’d love to hear how you like to prepare it or feature it on a menu. #SeafoodWithDrew #QueenSnapper #SeafoodIndustry #BoatToPlate #Foodservice #FreshCatch #SeafoodLovers

carne asada tacos near me https://lnkd.in/gNq2t7EK A well-prepared Carne Asada taco has a certain enchantment. This taco’s popularity is understandable given its charred, succulent meat, fresh garnishes, and warm corn tortilla. A traditional Mexican dish called carne asada, which translates to “grilled meat” in Spanish, brings out the rich, smoky characteristics of marinated steak. This guide has all the information you need to locate the best Carne Asada tacos in your area or to attempt cooking them at home.

Acqua Pazza The term acqua pazza (Italian : ‘crazy water') is used in Italian cuisine to refer to a recipe for poached white fish or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood (not just the traditional white fish) and even chicken.