Author Archives: Jeffrey Freehof

2009 May: Ask Chef Jeff

2009 May: Ask Chef Jeff

Q: I want to add fried foods to the menu to increase sales, but I’m not sure if I should get one of those ventless, countertop fryers or a floor model fryer. A: It’s as simple as figuring out your space. If you have a hood and exhaust system and can fit a floor modelMore »

2009 March: Ask Chef Jeff

2009 March: Ask Chef Jeff

Q: We’ve been using dressing packets forever for our salads, but I’ve thought about switching to buying gallons and portioning it. Is it worth the extra labor? A: Let’s take it one step further. Not only do I want you to portion your own dressings, but I want you to start making your own. DressingsMore »

2009 March: Spinach Special

2009 March: Spinach Special

Love it or hate it, spinach has the potential to be a big hit on your menu and can be utilized in appetizers, pizza, pasta and entrées. I have loved spinach since I was a kid. In sixth grade, at recess, when most kids went across the street with their pocket full of change toMore »

2009 February: Simply Classic

2009 February: Simply Classic

Bruschetta is a popular item that comes to us straight from Italy. It has so many different ways of preparation, and all are relatively easy. Bruschetta is an Italian word that simply refers to toasted or grilled bread that has been rubbed with garlic and drizzled with a little olive oil. Bruschetta is usually servedMore »

2009 February: Ask Chef Jeff

2009 February: Ask Chef Jeff

Q: I want to bring more families in to my restaurant. What can I do to make my restaurant more kid friendly? A: I don’t know what you’re doing now, but I make up my own coloring sheets with a cartoon character of me in the different seasonal attire and hang the kids’ pictures upMore »

2009 January: Ask Chef Jeff

2009 January: Ask Chef Jeff

Q: My new pizza sauce recipe is real smooth when we make it, but a day or two later it seems to be congealed. What’s wrong?       A: It sounds like you are using granulated garlic in your recipe, which is fine. But it can act as a gelatinous component. There’s nothing wrongMore »

2010 October: Two-Faced

2010 October: Two-Faced

We’ve learned long before now how important it is to please our customers. “Overwhelm the guest” is how I like to think of it. What I find quite fascinating as our economy has tanked is that the smart operators –– whether it be the big chains or the independent restaurants –– have been forced toMore »

2010 November: Ask Chef Jeff

2010 November: Ask Chef Jeff

Q: We are using Roma tomatoes, a little tomato sauce, mozzerella cheese and basil to make a Margherita pizza. But it is too soggy. What should we do differently?       A: I’d start by eliminating the sauce. Brush a thin shell with a little olive oil. I like to slice balls of freshMore »

2010 December: Ask Chef Jeff

2010 December: Ask Chef Jeff

Q: Most of my customers come in with a coupon. How do I wean them off and get them to pay regular price again? A: Good for you for using the almighty coupon as a tool to bring folks in, as the current economy has virtually changed every aspect of how we do business. StartMore »

2010 October: Ask Chef Jeff

2010 October: Ask Chef Jeff

Q: We tried to make our own breaded mozzarella sticks to fry, but the cheese starts to ooze out of the breading before they are even done. We went back to buying them until we can figure out what we are doing wrong. Any advice?     A: Unlike chicken, veal and eggplant, which needMore »