Meat Picks | 12.16.14

The Dawn of New Trends

L20 foodIf you haven’t heard about L20’s “reconcept” yet, check out Chicago Eater’s summative. The famed LEYE Michelin-starred seafood restaurant will close at the end of the year for redesign and reopen next February as Intro.

What makes this particular restaurant close so newsworthy is its next-gen objective: rotating chefs. When Intro opens next year, Rich Mellman, the undisputable Godfather of restaurant entrepreneurialism, will have created one of the freshest concepts to hit the Chicago market in recent years.

“Visiting” chefs will work two to three month stints at the new restaurant. The goal is to bring in top talent who operate at the executive chef level, but don’t have ownership. As Mellman described to Crain’s, “We’re going to introduce some of the bright young chefs in the country to Chicago and introduce chefs to a balanced way to think about business.”

Intro will also be the first LEY restaurant to embrace Tock, the cutting edge restaurant ticketing software developed by Restaurateur, Nick Kokonas of Alinea/Next/Aviary fame. LEY plans to “…initially sell pre-paid tickets, like Next and Alinea, costing between $65 and $95 per dinner, excluding taxes, gratuity and beverages.”

Mellman’s concept has all the makings of a home run if all pans out as expected – LEYE partners will have the opportunity to test new concepts and personnel, up and coming chefs will get the educational and exposure opportunity of a lifetime and customers will delight in a consistent flow of new offerings. The Intro stage is set for an ultimate Win-Win-Win.

It’s All Relativehandshake

In a recent Restaurant News post on How To Create Successful Relationships with Your Food Suppliers, buyers sound off on purchasing relationships.

One restaurant operator describes the procurement relationship “like a marriage” where there’s, “love, hate and everything between”. Another says that just shopping prices aren’t the way to succeed, “…building relationships with suppliers is crucial. If they’re not completely on your side, your product is affected.”

If you look up “relativity”, their sentiments make perfect sense: the state of being dependent for existence on or determined in nature, value or quality by relation to something else.

Limiting the number of suppliers you use, maintaining open communication and negotiable product pricing, are some of the top suggestions offered for building profitable, long-term and trustworthy relationships with your suppliers.

Social Outlooks

social graphicIt’s tough to keep up with the pace of digital media; frequency, relevancy and technology can quickly drive any business owner to drink!

True to the pace, social media marketers are consistently challenged by new tech and rapidly changing media platforms. For example, you can (finally) edit captions on Instagram and Twitter now offers the capability of being able to search every public tweet made since the platform’s inception in 2006 –that one, could be scary.

For more updates on these platforms and others (Facebook, LinkedIn, Pinterest, Google+), read the Trib’s recent social media outlook post.

P.S. If the thought of dealing with all this “social stuff” stresses you out, check out this Forbes piece on How Successful People Handle Stress – great tips for getting through the holiday season too!

From the desk of John Cecala || Website  LinkedIn  @BuedelFineMeats  Facebook

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Meat Picks | 6.13.13

CigarBQue

cigarsThere are still some tickets left for the 2nd annual CigarBQue slated for Friday, June 21st.

CigarBQue raises funds on behalf of the Cigar Family Charitable Foundation who helps impoverished communities where cigars are produced. Created by Executive Chefs (and friends), Rick Gresh,(Primehouse), Giuseppe Tentori, (Boca) and Cleetus Friedman, (Fountainhead), Gresh says they came  up    with the idea to do an event when they couldn’t logofind a good place to “get together to eat, drink and have cigars”. The trio hopes to expand their charitable concept to other cities in the future. See our full interview with Chef Gresh here.

Burger of the Month

PetetheButcherBurgerChicago’s prestigious Saloon Steakhouse honored Buedel Master Butcher, Peter Heflin, this month by creating the Pete the Butcher burger for their monthly promotion. The half pound prime grade burger, which comes topped with caramelized onions, cheddar cheese, horseradish and smoked kielbasa, has patrons smacking their lips in total Saloon-style satiable satisfaction. “I am not worthy to be a part of the exploding Chicago burger movement in such an exquisite setting as Saloon Steakhouse,” Heflin reflected. “Thank you, Chef Boris!”

What is Local?

In preparing for the NRA Show last month, we put together some new cheat sheets for defining and buying “local”. Beyond distance, local is really more about: healthier eating, fresher foods, family farmers, environment, humane animal treatment and sustainable agriculture.BuedelLocalLogoTM

Our team also developed a logo to show local support. Please feel free to share and use!

New Addition

LWoodsChineseTakeOut2L. Woods Tap & Pine Lodge in Lincolnwood came up with a great idea – adding Chinese take out to their carryout business. Offering appetizers, fried rice and standard entrees such as Mongolian Beef and Kung Pao Chicken, L. Woods definitely delivers the best of everyone’s world. You can of course order online too.

Dads’ Day Out

Did you know that Father’s Day is the third biggest dining out hFathersDauoliday after Mother’s Day and Valentines Day? According to the National Restaurant Association, it is estimated that 50 million Americans will take dad out for a meal this Sunday. Going to “Dad’s favorite” is the leading factor in deciding restaurant choice.

Happy Father’s Day!

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From the desk of John Cecala  Twitter@BuedelFineMeats Facebook BuedelFanPage

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