The Allure of Puerto Cerrados, or ‘Closed Door’ Restaurants
Chicago chef re-creates underground Argentinian-style concept for diners
VOL 7 - ISSUE 2 • SPRING 2019
The Hampton Social Guacamole
Tech Talk
Mr. Robot is in the house
Private Dining No Longer Requires a Private Room
Unconventional events can bring in extra profits for your restaurant
One Chicago School Offers Culinary Courses Entirely in Spanish
Fresh vs. Pre-made?
When it comes to tortillas, restaurant operators must weigh their options realistically.
Basic Flour Tortillas
The Emerald Gem of Latin America
Fresh, frozen or refrigerated pulp, avocados are the key ingredient on menus across dayparts.
Get All Prickly
Cactus is a grassy, green fruit that works in a variety of dishes
Cactus Pineapple Smoothie
Feed the Appetite for Change
with Fresh, Latin Flavors
One Quick Question
Servings of advice from some of the country’s top hospitality experts
When Safety is Key
Robert Mitera, cyber security advisor and infrastructure program manager for Reinhart Foodservice, offers invaluable tips on how operators can keep their customers and employees safe.
Staying Straight on the Career Path
Tips on how to avoid self-sabotage in the culinary industry
Labor Pains
Finding your next great hire
Grandma Rafaella’s Flour Tortillas
Blue Corn Tortillas
Guacamole & Blue Crabmeat Tostada Salad
Cactus Salad with Spanish Chorizo