Katie Kerns

On this episode of The Drive in Five, discover how culinary arts are at the core of the Beef Checkoff and see how consumer demand drivers, views, preferences and buying habits drive beef demand. #BeefCheckoff

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I've been sharing a lot of tantalizing food pictures recently and the response has been great, but I want to take a moment to highlight the deeper purpose behind my culinary journey. Every dish I craft, every recipe I innovate, and every kitchen process I refine is rooted in a commitment to enhancing the lives of residents in the LTC and Retirement Communities I collaborate with. Mealtime is more than just nourishment; it's an integral part of daily life, a moment of connection, and an opportunity for joy. By elevating the quality and taste of their meals, I aim to transform these moments into cherished experiences, making their days brighter and more fulfilling. Moreover, the quality of the ingredients we use directly influences residents' overall health and well-being. Nutrition plays a pivotal role in our vitality, and I believe in the power of wholesome, nutritious meals to contribute to a better quality of life. While I thoroughly enjoy the creative process, working alongside our facility partners, and networking with fellow chefs, these activities serve another purpose as well. At the heart of it all, my ultimate motivation remains the well-being and happiness of the residents. They are the reason I am passionate about what I do, and they inspire me every day to strive for excellence. When I post pictures like this one, I’m hopeful that I can convey that I’m driven to create the best dishes I can for our our residents. #SeniorCare #QualityOfLife #CulinaryExcellence #HealthFirst #CommunityWellness

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Of course it's Mary Ross!! Fabulous article!!

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While tasting the six concepts and five inclusions featured in this kit, you will be transported back to memories of your past, while combining them with a new experience. https://bit.ly/44D0Dpn

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Elevating Dining Experiences: A Butcher's Choice 🍽️ In the world of culinary craftsmanship, few things compare to the artistry and flavor of a Frenched lamb rack. We've had the privilege of selecting and preparing some of the finest cuts for discerning customers. Today, we'll shine a spotlight on our lamb rack– a cut that embodies excellence in both presentation and palate. This comes from grass-fed lambs and raised without antibiotics. From its tender texture to its rich, succulent flavor, every aspect of this cut speaks to the dedication of farmers, the expertise of butchers, and the appreciation of chefs and home cooks alike. What sets the lamb rack apart is not just its premium quality, but also its versatility. Whether roasted to perfection with aromatic herbs and spices or grilled to achieve that irresistible char, it's a centerpiece that never fails to impress. But beyond its culinary prowess, the lamb represents a commitment to sustainability and ethical farming practices. By prioritizing quality over quantity, we support producers who prioritize animal welfare and environmental stewardship. 🐑 So, the next time you're planning a special meal or looking to elevate your culinary repertoire, consider the butcher's choice – the Frenched lamb rack. With each savory bite, savor not just the taste, but the craftsmanship and care that go into every cut. Bon appétit!

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Great leaders adapt and learn. "Bridging that gap with my knowledge and understanding and experience is really gonna help me to be able to deliver a better service for them." We sent our Director of Brand & Creative, Will Hawkins, to culinary training so that he could better collaborate with our culinary teams. Along the way, he also picked up valuable leadership skills like… ➮ Improved Communication: Effective dialogue across departments fosters innovation and clarity. ➮ Stronger Team Building: Hands-on experiences create a deeper understanding and stronger team cohesion. ➮ Enhanced Problem-Solving: Immersive training sharpens the ability to tackle challenges creatively. ➮ Greater Empathy: Walking in another team’s shoes builds empathy. ➮ Commitment to Continuous Improvement: Embracing feedback and learning drives ongoing excellence. Listen to the full episode of The Outsource Advantage with Derek Kissos to learn more about Will’s experience and how hands-on experiences can shape leadership skills. Find the episode wherever you listen to your podcasts. #OneHHS #Leadership #ContinuousImprovement #GainTheAdvantage #TheOutsourceAdvantage #HHSDifference

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Ever been at a restaurant and felt stumped when it came to pairing wine with food? 🍷🍽️ It's a common dilemma, but it doesn't have to be! Checkout my 1-minute video with three quick tips to help you become a wine-pairing pro in no time. Salud!🍷✨ #WineLovers #FoodAndWine #WinePairingTips #Winebusiness

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Check out Pacojet 4 on Pages 37 & 72, in the latest issue of Food & Beverage By Hammer Publication!

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Servers are the heart and soul of a restaurant. With rising minimum wage ($19 in West Hollywood!), operators are looking for ways to cut costs and create server-free dining experiences. TBH, makes me think of the short-lived “order & pay” mania during the pandemic (s/o to Toast!). HOT TAKE Well-trained and warm service can enhance your meal and build guest loyalty. At the very least, a server’s upselling skills should increase revenue enough to cover their higher cost (offering another round of drinks, add-ons, etc). If a restaurant doesn’t have the resources to hire and train great people, creating a server-free environment makes sense. As a guest, I’d much rather order myself than interact with someone with poor menu knowledge. Would you pay fine dining prices in a server-free restaurant? https://lnkd.in/d4E5pvRY

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The Speed Of Sauce...34% of consumers consider what sauces and condiments are available when deciding what restaurant to visit. Check out this article by Nations Restaurant News, In QSR, Sauces Start To Command A Bigger Spotlight Read More...https://lnkd.in/gypPVSAC

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The ACF monthly trend for June is Food Truck Madness! Read more about how food truck owners manage their operations ttoday in the may/June issue of National Culinary Review. #acfchefs #acftrends

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Alicia Kelso Nation's Restaurant News showcases the efforts at CAVA Freddy's Frozen Custard & Steakburgers Red Lobster with 3 great leaders. "There has been no shortage of news coming out of the restaurant industry the past couple of years about companies adding new benefits like mental health coverage, tuition reimbursement, caretaker subsidies, equity opportunities, and more. Indeed, new data from BentoBox finds that “paid time off” mentions in industry job listings have increased by 386% in the past year, while “paid vacation” has increased by 175%, and “mental health” has increased by 53%. The pandemic and ensuing labor shortages, as well as changing demands from younger employees, have served as a catalyst for restaurant companies to rethink their people strategies. This was the topic of conversation during a Restaurant Leadership Conference panel and follow up roundtable discussion titled, “Meeting the moment – leading with possibility,” including Kelly Costanza, chief people officer at Cava, Laura Rueckel, chief marketing officer at Freddy’s Frozen Custard, and Sara Bittorf, chief experience officer at Red Lobster. I had the privilege of facilitating the panel, while the roundtable discussion was facilitated by Sarah Lockyer, chief brand officer of The Elliot Group. Here are the biggest takeaways: • Yes, soft skills are critical now. Costanza said Cava is even in the process of operationalizing soft skills alongside the company’s job skills. • The employee experience must be owned by everyone, not just HR or the CPO, and Rueckel and Bittorf are also both very much involved in their respective companies’ employee experience efforts. Communication at all levels, including franchisees, is the most effective way to achieve buy-in on such efforts. • Bittorf said retention can’t be the only employee-focused metric, noting that engagement is more critical. Companies should make sure employees are engaged in whatever role they may have. • All three panelists cautioned against trying to do too much, despite the increasing demands for more. Any company getting started on a people strategy should prioritize based on employee feedback, demographics, and budget. • About that budget – there is a clear return on investment when it comes to people initiatives, the panelists said, and the work Cava, Freddy’s, and Red Lobster has done so far has resonated with their respective employees. This return is measured by employee surveys and other feedback mechanisms, as well as retention. • It’s important to note that the employee proposition isn’t just about benefits or pay...Click-thru to read the rest" https://lnkd.in/eSGnYfHk #QSR #Entrepreneur #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Altir Industries, Inc. Franchise Pipeline Franchise Development Outsource Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Anders Hall Jonathan Martin Michael Scherr BentoBox

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Embracing the Funk: Culinary World's Trend Towards Funky Flavors, Ingredients, and Colors Step aside, bland and boring - the culinary world is turning up the volume with a symphony of funky flavors, eccentric ingredients, and vibrant colors that are sure to tantalize your taste buds like never before! Imagine savoring a dish that not only delights your palate but also surprises you with unexpected twists and turns of flavor. From tangy tamarind-infused desserts to savory dishes sprinkled with edible flowers, chefs around the globe are pushing boundaries and redefining what it means to experience food. In this bold new era of gastronomy, we're seeing a fusion of cultural influences and culinary techniques that result in dishes that are as visually stunning as they are delicious. Picture a rainbow sushi roll or a charcoal-activated ice cream - these are not just meals, they are works of art that ignite all your senses at once. But it's not just about the aesthetics - these funky flavors and ingredients bring a sense of adventure to the dining table. Whether it's incorporating exotic spices from distant lands or experimenting with unconventional pairings, every bite tells a story of creativity and innovation. If you're ready to embark on a culinary journey unlike any other, buckle up and get ready to explore the wild, wonderful world of funky flavors, ingredients, and colors. Your taste buds will thank you, and your Instagram feed will never look the same again! #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

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In the culinary world, innovation is about building on the foundations laid by others. Understand how shared experiences foster unique interpretations in cooking. Watch the full episode with our guest Matthew Schniper on youtube or anywhere you get your podcast! #CulinaryInnovation #ChefLife #FoodIndustry #CulinaryArts #ProfessionalCooking #Gastronomy #CulinaryPerspective #FoodTrends #SustainableCooking #KitchenLeadership

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Your restaurant's culture is a critical asset for success, worth more than you might think. To maintain a thriving culture, focus on recognizing, aspiring to, clearly defining, promoting, and consistently measuring the behaviors that align with your brand, ensuring long-term profitability and business prosperity. Read here to learn more: https://lnkd.in/gYahrusX #restaurateur #restaurant #success #businessadvice

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