Make the Grill Work Harder for You
Industry experts share best grilling practices for premium results
Chances are, you're already making good use of your grill. It cooks food beautifully, from burgers to steaks. It imparts the visceral flavour of fire, relays authenticity of place and lets diners know that craftsmanship is behind their eating experience.
But it takes a deft hand to cook protein properly, coax out flavour and caramelize without over-charring. Why bother, when sautéing generally takes less back-of-house effort? "Grilling signals dining cues that guests today consider valuable," says Joseph Barin, corporate chef, Kraft Foodservice. "The smell helps elevate hunger and anticipation. Grill marks are elegant and enticing. And often, grilling indicates a better-for-you experience. It also can help upgrade the value perception." That all adds up to a moneymaking opportunity. Here, industry experts offer grilling tips, secrets and "best practices" to help you maximize profits from your grill.