Blog

Home > Divisions > Locations > Blog

TriMark Gill Marketing Blog

Executive Chef Jon Boetel: Keep on Learning

Executive Chef Jon Boetel came from good stock.

Posted by Lynda Bassett +, 3/4/2015

Chef Lenny Russo: Steeped in Tradition

Like many Chefs, Lenny Russo grew up in a household that celebrated food.

Posted by Lynda Bassett +, 2/5/2015

Chef Ted Lahey: Rock & Roll Chef

Chef Ted Lahey traded his guitar for a knife, and things have never been the same.

Posted by Lynda Bassett +, 1/20/2015

Stay Cool and Organized with Chef Stands

It is absolutely critical for foodservice operators to get the most out of their kitchens by using space-saving equipment like chef stands.

Posted by Patrick Maness +, 1/2/2015

Chefs Guide to Buying Knives

Chefs are very particular about their knives. It’s got to feel good in your hand and do the job swiftly and succinctly. But not every knife is equal. Each type of knife has a specific function and purpose. When it comes to buying knives, you need to know its proper usage and function. Here’s a breakdown of different types of knives and what they can do.

Posted by Blog post courtesy of Dexter Russell , 12/12/2014

INFOGRAPHIC: The Top 5 Restaurant Food Trends for 2015

Predicting the Top 5 Food Trends for 2015 is a bit like predicting the weather. You take a look at patterns and behaviors, combine it with industry knowledge and experience, consult with the experts, and then make projections on what to expect in the coming year.

Posted by Patrick Maness +, 12/11/2014

Open Kitchens Require Clean Equipment and Talented Chefs

You've seen them on television cooking shows like "Top Chef" and "Chopped," but now open kitchens are becoming more common in upscale restaurants all over the world.

Posted by Kimberly Andrade +, 12/1/2014

INFOGRAPHIC: Table Setting Guidelines

Set the table for a wonderful dining experience with tabletop presentations that complement the ambiance of your restaurant and optimize your return on investment. Here’s a look at table setting basics for breakfast, brunch, lunch, and dinner.

Posted by Patrick Maness +, 10/21/2014

INFOGRAPHIC: Commercial Kitchen Design

No two kitchens are exactly alike. Each kitchen has a different footprint, menu and budget considerations. This infographic illustrates some of the most common pieces of equipment featured in a commercial kitchen. It does not represent an “ideal” kitchen, but rather, a simplified version of how kitchens can be designed for maximum efficiency.

Posted by Lynda Bassett +, 8/15/2014