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Posts by foodnfoto

Do your market research first and plan what neighborhoods you will be permitted to vend in. Then determine the demand for what you have to offer. Know your customers! and what they want! While hipsters may say they want the latest trend in food, do they have the $$ to pay for it? and how often are they willing to buy it?   Successful food trucks make their money on VOLUME of sales and repeat business. Sous vide IMHO is too precious a cooking style to offer to those...
I'm always amazed at restaurant owners where the sum total of their market research is done on FoodTV and the internet.   Please people-know who your customer base is and cater to THEM. What sense does it make to offer food designed for NY tourists to customers who live in rural Missouri?
I have to concur with KouKou on this one. Chefs are not nutritionists or doctors, so you should take the advice of your personal healthcare professional over anything posted here.   At our shop we make lots of smoothies and juices and use a lot of organics in our pops. Seeing that, we get customers with every imaginable food agenda wanting this that and the other and for the most part we try to accommodate them. What frustrates me are the stick thin women who come in to...
Out of 100 people, you will probably have at least 5-10 vegetarians attending. Other than cheese & fruit and a salad, there is nothing for them to eat. Veggies from a pot roast are not an option for them either.   Maybe adapt one or two options for the vegetarians?
 Actually, this is categorically untrue. Food Styling is not just making pretty food presentation. It's a skill that encompasses design, cooking, and knowledge of photography and videography. Some of the worst stylists are former chefs who are often unable to distinguish between how a food looks and how it tastes. YOU REALLY NEED TO LOOK AT THE FOOD FROM MANY DIFFERENT ANGLES.  Thankfully, for you, styling for video is fairly forgiving as the camera rarely lingers on the...
Generally, professional recipe developers are paid about $150-250 per recipe plus expenses, depending on its intricacy. Testing should be done by a separate individual to accommodate for idiosyncratic differences in style, approach to certain tasks, equipment etc. Then testing notes and results should be compared and a final recipe draft written.    If I were doing such work for a restaurant, recipes would be written in such a way to be easily scaled up or down as demand...
What about a warm sweet potato salad with celery & red onion in a chipotle/adobo vinaigrette with fresh lime and orange juice. We sell the ### out of that one this time of year. 
I've found a terrific way to cook quinoa that eliminates that soapy taste and results in firm, yet fluffy grains. Too often it's overcooked and mushy or too wet.  Rinse the quinoa in a fine sieve under luke warm water. Shake the sieve to get rid of as much water as possible.  Warm 1 tablespoon oil (I like olive oil) in a sauce pot over medium high heat. Add the quinoa and toast, stirring often to evaporate all the rinsing water. When the quinoa starts to sizzle and make...
I find it worrying that anyone thinks this relates to the OP or makes any sense at all 
We save a lot of money by changing our lighting. Call your electric company and ask them to do a power audit for you. Their suggestions have helped us a lot. Also, replace worn gaskets on all your refrigeration. It's a small cost, but does wonders for your power bill.
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