Provisions: It’s That Time Again! (Already)
So long, February. The shortest month of the year is passing quickly, and guess what: in a few days, it’s time to take inventory! But didn’t we JUST take inventory a couple of weeks ago? “Yippee! It’s the end of the month and I can’t wait to do inventory!”-said no one, ever. Given a choice many of us in the industry would rather do just about anything else but take inventory. Whether your operation conducts daily, weekly or monthly inventory, the task always seems to loom lar
Provisions: Over the Moon
A browse through the sundries and notions shops at the Nashville airport reveals a confection that is scrumptiously celestial. Tennessee is the home of the famously beloved MoonPie and the treat has been in production at the Chattanooga Bakery since 1917. The story of its creation comes from an encounter with a traveling salesman from the bakery and a coal miner who, when asked what he’d like to snack on replied: a graham cracker, marshmallow, and chocolate pie “as big as the
Provisions: In with the New
A new year brings fresh, innovative ideas for club food and beverage along with exciting, endless possibilities and creative potential for the months and seasons ahead. In addition to forecasted food trends for 2019 (Georgian cuisine, savory donuts, unusual salad greens, seed-to-table cooking) a few non-food trends this year will be top of mind for many in the industry. Among them: food waste reduction, gender equality, sustainability initiatives and not the least, health an
Provisions: The Season of Spice
Fragrant essences and whiffs of roasting mustard-glazed pork; pepper-cured salmon resting in the smoker; cumin-scented lamb slowly turning on the rotisserie; warm maple-walnut gingerbread just emerging from the oven; and steaming pots of mulled cider ready to be paired with some fine proof of rum, these aromas, wafting through club kitchens this time of year herald the busiest weeks in hospitality. Boldly flavored dishes new and familiar rely on a knowing, trained hand to coa
Provisions: Little Shavers and Budding Foodies
Time was when some processed mac n’cheese, deep fried chicken fingers (speaking colloquially of course--we all know that chickens don’t have fingers), buttered noodles, French fries, hot dogs and some plain pizza could pass for a typical kids menu in club dining rooms. Add a cute little four-piece box of crayons, an “activity menu” and some sweet soda served up in a spill-proof cup and you had all the ingredients needed to round out a child’s typical dining experience. It see
Provisions: Altitude
RCS was on the road recently, assisting a customer based in the valley of Jackson Hole, below the backdrop of the spectacular Teton Mountain Range in Wyoming. The ground in this popular resort and ski town is iced over up to eight months per year. Although the rugged land is cherished by outdoor enthusiasts and lovers of the pristine natural wilderness, the severe climate and brief growing season makes traditional vegetable farming in this vast unspoiled high country a perenn
Provisions: Save the Date
September 25th is National Foodservice Workers Day! Hooray for us! It’s the day to tip our hats, and maybe add a little extra tip, to all the servers, cooks, dishwashers, stewards, hosts, bartenders, baristas, chefs, bakers, lunch ladies, hash-slingers, food runners, sommeliers, maître d’s and the managers who herd all these cats in the uniquely special environment of the food world. Food workers serve customers in fine dining restaurants, private clubs, fast food establishm
Provisions: The Perfect Fit
The term “bespoke” is rooted in the verb “discuss”. The word refers to the practice of discussing, arranging or commissioning beforehand in ordering goods or services. Bespoke is primarily known for its centuries-old British tradition of custom made shoes, suits and dresses. The word "bespoke" as applied to fine tailoring, is understood to have originated in the vibrant London district of Mayfair and came to mean a suit measured, cut and made by hand. Customers and patrons wo
The Season of Greens
Now that summer is in full illumination, chefs are creating menus that reflect all that the season offers; bringing a parade of bold and delicious fruits and veggies to savor during these few short months of bountiful summer produce. Farmers markets bursting with colorful, succulent harvests provide inspiration for chefs to create dishes that give vegetables top billing. A few uncommon greens are cropping up on menus and being reintroduced to the vegetal lineup with new and c
Provisions: Days of Tequila and Roses
Call it a convergence of the calendars, but this weekend offers a veritable palooza of fun foodie opportunities for every taste. Today, Star Wars Day, we can salute all our friends in the galaxy with “May the Fourth be With You” and eat like a Jedi serving up Ham Solo sandwiches and Darth Chocolate martinis. Saturday’s quinella of festivities includes the convergence of Kentucky Derby Day and Cinco de Mayo. (Not to mention a lesser-known annual May 5th observance of National
