Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
Serving Up Quality Meat in a Takeout World
We Answer Your Top 4 COVID-19 Quality Assurance Meat Questions Even as restaurants re-open during the coronavirus pandemic, takeout orders remain at an all-time high and are actually increasing. Among the countless other challenges restaurants face such as decreased...
Serving Sports Fans During the Pandemic
Sports bars and restaurants can generate business whether or not the game is on. With NASCAR’s season running, Major League Baseball now back on the field, and other sports leagues planning to restart their seasons soon, sports bar and restaurant operators are...
Off Premise Takes Flight
Essential Ingredients for Restaurant Survival By Plate on behalf of Tyson Fresh Meats In response to the global health pandemic, restaurateurs have been scrambling to overcome staggering losses and keep their businesses afloat. From fast-casual to Michelin-starred,...
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