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Hi. Just a little background. I am in the process of trying to open a little southern style restaurant here in Orlando. Its going to be very casual. In an effort to maximize cross usage of ingredients and keep my price point low, Ive decided to use Chicken 1/4s, and Sirloin as the focus of my...

I'm tryin to get a little restaurant open here in Orlando. Its gonna be a casual Southern style restaurant. I plan to use Sirloin in several different ways, and was wondering: * Can I get by with Select grade? My price point is low, so I'm looking to save some money, but not if theres a huge...

Greetings from Orlando. I found this site searching for seasonings, rubs, etc. I am an aspiring restauratuer. I am in the process of developing a menu, and hope to get the doors open sometime this year. I have most of the menu complete, I'm now searching for recipes, and meat cutting tips, etc...