Puttshack’s Post

Discover the freshest trends and tips in our latest issue of The Quintessentials. Learn how to elevate your palette, your golf game and your complexion, just in time for summer. #LansdowneResort #DiscoverYourSelf #Quintessentials

What to Serve With Chili (30 Tasty Ideas): This post has you covered if you’re searching for what to serve with chili. You’ll find desserts and classics that are sure to please everyone. Continue reading What to Serve With Chili (30 Tasty Ideas) at Recipes From A Pantry.http://dlvr.it/T32wcS

The Sweet Shoppe of the South is definitely our TOP dessert spot in Blue Ridge, GA. Check out this video for our full review and find out which desserts you should try! #georgiafoodies #awardwinning #bestdessert #foodieblog #foodiereview #foodiefaves #restaurantmarketing

In this episode, we discuss the recent Wine Quarterly: "Navigating Oversupply in the Australian Wine Industry". #RaboResearch

Craft Beer Competitions: Navigating Recognition and Industry Challenges Discover the complexities craft brewers face when entering competitions and seeking recognition. Explore the impact of sponsorship and changing dynamics within the craft brewing industry. #CraftBeerCompetitions #RecognitionChallenges #IndustryComplexities #CraftBrewing #SponsorshipImpacts #BeerCompetitions #CraftBeerIndustry #BreweryChallenges #CraftBeerCulture #IndustryDynamics

9 Unexpected Things You Didn’t Know You Could Bring Through TSA https://buff.ly/3Q8sc3X #TSA #luggage #UndercoverJetsetter #Johndaly #SusanAnzalone #travel #Food #wine #mixology #golf #ShotOnIphone #vacation #wingdingTV #stayhome #offbeatenpath #Recipes #CanyonStarTV #DBTV

Who doesn't love melted cheese?! The Swiss have always known the magic of raclette, and now the cheese is growing in popularity among consumers worldwide. Learn more from expert judge John Jaeggi of the Center for Dairy Research about this new class in the 2024 Contest.

Craft Beer Competitions: Navigating Recognition and Industry Challenges Discover the complexities craft brewers face when entering competitions and seeking recognition. Explore the impact of sponsorship and changing dynamics within the craft brewing industry. #CraftBeerCompetitions #RecognitionChallenges #IndustryComplexities #CraftBrewing #SponsorshipImpacts #BeerCompetitions #CraftBeerIndustry #BreweryChallenges #CraftBeerCulture #IndustryDynamics

ICYMI: What to Serve With Chili (30 Tasty Ideas): This post has you covered if you’re searching for what to serve with chili. You’ll find desserts and classics that are sure to please everyone. Continue reading What to Serve With Chili (30 Tasty Ideas) at Recipes From A Pantry.http://dlvr.it/T32wcS

Stephen Wolfram says live streaming your work elevates your quality in a few ways. Since you know you are sharing to the world, it encourages you to hold yourself to a higher standard. The audio is muted for the privacy of the patrons of our restaurant but if you have the ability to put the song “week end a rome - etienne Daho” on repeat, it’s the song I find myself humming. https://lnkd.in/etVK7WEE You can streamline the raw bar of any restaurant by putting the ice machine next to your plating station. The second strategy is make your raw bar plate “plateable” without taking a single step. On a raw bar Tuesday at Benjamin’s Raw Bar in Newport, Rhode Island, on a double shift (10AM-2AM) you’ll open between 2,000 & 3,000 pieces of raw bar. Extra steps is the difference between a great experience for patrons and a good experience. Third strategy, have your plating station streamlined for your “shucker,” but also have a reserve of essentials (lemons, mignonette, sauce, shrimp) for servers in your restaurant to access. Each time you have to put that knife down to fulfill a task for someone else, your ticket times keep going up. 4. Pre opening oysters may make things slightly easier in the long run, but in the short run it doesn’t make sense. You sacrifice the quality of the oyster. Anyone who knows what a freshly opened oyster tastes and feels like will know the difference immediately. Secondly, the time it takes to put the oyster on a tray and pick up in the future is time wasted. Thirdly when you put an oyster on a tray to be served in the future, you lose the precious juices that are in essense what patrons are paying for.