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Keeping Your Restaurant On Its Toes

When you run a business like a restaurant, it can be easy to get complacent about the details. Your employees might be used to you checking in on them during certain times of the week, or you might get comfortable with your same old menu. Unfortunately, if your place stays exactly the same, customers can lose interest—which can be bad for business. I want you to know what you need to do to make your restaurant beautiful, functional, and relevant, which is why I made this site. Here, you will learn key strategies for perfecting your business, so that you don't end up with a mess on your hands.

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Keeping Your Restaurant On Its Toes

Fishy Fightin' Words: 2 Beloved and Contested Seafood Dishes

by Julio Myers

Wherever you find an iconic seafood dish, you'll find controversy. Generations will engage in heated debates over the correct way to prepare it, historians will argue over which culture first created the specialty, and various regions, restaurants, and cookbook authors will claim bragging rights to the only "authentic" version of the given dish.

These two seafood dishes are steeped in controversy, as you can tell by the statements that have been made about them:

There is only one true kind of clam chowder.

New England-style clam chowder is the most well-known version of this hearty soup. It's a white, creamy mix of clams, potatoes, and onions that many claim is the only formulation legitimately allowed to be called clam chowder. No tomato shall ever touch the New England people's chowder.

People who adore Manhattan-style clam chowder beg to differ. To these New Yorkers, their tomato-based, veggie-packed version of the seafood favorite is as good as chowder gets. White chowder is for babies and people who don't care about their figures.

The longstanding rivalry between the New England and the Manhattan teams will probably never be smoothed out, and we haven't even mentioned the Rhode Island chowder, with its clear broth base, or Long Island chowder, a creamy, tomato-y melding of New England and Manhattan styles.

The important thing to remember is that no matter which type of clam chowder you order, it's sure to be a delicious, satisfying choice.

Lobster is only fit for peasants.

Back when the Pilgrims landed, lobsters along coastal New England weighed 40 pounds and washed up 2 ft. high on the shores. Back then, a pile of lobster shells around your little New World shanty meant you were poor and shiftless. Lobster was considered trash food, fit only for servants and the poor. People even fed it to their cats.

Several things led to lobster's exalted reputation. When the railroads began serving lobster to non-coastal passengers—who had no prejudice against lobster—they discovered that people actually loved it and wanted more of it, leading to shortages and rising prices. Lobster went through a few more ups and downs in the public eye, but it's now considered a favored delicacy.

When you dip your next succulent forkful of lobster into that melted butter, think about the people who willingly denied themselves such a glorious experience. One diner's trash truly is another diner's treasure when it comes to lobster. Join the great seafood debates of our time at your favorite fresh seafood restaurant, such as Gulf Shores Steamer.