Yes, it is that time of year again, high school, college and professional football seasons are ready to begin. That means parties, tailgating and lots of food! Some of the most common tailgating foods are salsas, dips, hamburgers, hot dogs, ribs, bratwurst and of course CHICKEN WINGS!!! There are many schools of thought on preparation techniques for all of these
One of the biggest challenges in shipping produce down to the islands has always been tomatoes. While most of what we sell are of the gas ripened variety, we do also offer vine ripened as well as some hothouse varieties and even heirlooms of various types. They are very different in taste and texture which can be further explained to
It used to be that pork was just, well, pork. In today’s marketplace pork has evolved from your standard run of the mill conventional pork, to many different high end, specialty breeds that yield a product that is so vastly different from conventional pork it really ought to have a separate classification. Today I will look at some of the
In this age of expected nanosecond responses to questions and search engines identifying restaurants by their branding, it becomes more critical than ever to understand that the menu is your most vital instrument of conveyance to your clientele. Your menu defines your business. What is the importance of menu? Are you Pan Asian, French, Latin American or American classic? Are
Let’s talk about specialty meats and game meats. If you were not aware, Merchants has the availability of some pretty unique items. Many of the top chefs in the world seek out these items to use as a “WOW” factor on their menus. We are very fortunate to have partnered with one of the leading importers of these items and
If I were to ask you right now, “what is in your refrigerator that needs to be used or it will need to be thrown away?”, would you have a fast and accurate answer? As a manager or owner operator you ought to be able to answer that question accurately and quickly. A daily audit of all refrigerated boxes and
Do you buy portion control steaks or cut your own from sub-primal cuts? Let me weigh in. Part of being on an island means that you are in one way or another paying the ocean freight to get your products. Given that cost, you want to waste as little as possible. So let’s look at a strip loin and the