Chefs Collective

Specialty food is crafted here

Restaurant Business Group (RBG) has assembled a small artisan group of chefs that expertly create delicious food by working directly with restaurant owners and taking into consideration small local farmers and direct supply chains.

Diners know that by eating what is in season you get the most flavor, nutrition, and value. This is at the core of our services to customers through our signature brands and to independent, freestanding restaurant operators in need of a comprehensive array of advisory, consulting, management, and administrative services.

Trends that our chefs’ collective is currently bringing to our restaurant concepts and restaurants in management:

  1. More mood food and curry. It’s important to note that mood can be influenced by many factors, such as stress, environment, poor sleep, genetics, mood disorders, and nutritional deficiencies.

  2. Alcohol-free cocktails are gaining popularity. In simple terms, a virgin drink is a drink that does not contain any alcohol. It’s also known as a mocktail. Our best-ever mocktail recipes for every occasion, including non-alcoholic punch, mulled drinks, juices, spritzers, cordials, and coolers.

  3. Mushrooms. Shiitakes, portabellas, and crimini are old favorites; and this year look for continued growth in specialty mushrooms. Oyster mushrooms alone are reported by one source to have grown well over 100% in use as appetizers alone.

  4. Nostalgic Food. They will help you to think back on a simpler time before Internet marketing helped us decide what you wanted to purchase on your next trip to the grocery store. We’re catering to all of our customers’ youthful whims, putting a more sophisticated spin on tried and true bites.

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