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Fine Dining

Food

Differentiate and innovate with South American flavors

By Patricia Cobe on Apr. 28, 2014

Latin cuisine has been a major driver of the bold flavors that are leading menu development today.

Should restaurants recharge customers' cellphones?

By Jonathan Deutsch, Ph.D. on May 29, 2014

And is it rude for them even to ask? Advice Guy weighs in on the debate.

Financing

Cautious consumers point to modest growth in ’14 and ’15, Technomic says

By Kelly Killian on Jun. 20, 2014

In its annual state of the industry forecast, Technomic is predicting moderate growth in 2014 and 2015—mostly in limited-service restaurants.

Behind bars

By Thomas Henry Strenk on Jul. 29, 2014

While statistics are hard to come by, one liquor-auditing service estimates that bar losses equal about 23 percent of the bottom line.

Managing email

By Amanda Baltazar on Sep. 16, 2014

Staying on top of chronically overflowing inboxes isn't easy. We asked several restaurateurs how they keep from feeling overwhelmed by emails from customers, coworkers and suppliers; here are their tips.

Operations

Dishwasher list

By Patricia Cobe on Oct. 14, 2014

When asked by Fast Company magazine to name a must-have kitchen gadget not yet invented, Suzanne Goin, chef-owner of Los Angeles’ Lucques and A.O.C. restaurants, chose a tool that would automatically load the dishwasher.

Technology

When it comes to food, technology is changing the game

Nov. 24, 2014

The big data accessible today should help to foster sustainability in the production and distribution of food. Just look at what can be accomplished through a "hackathon."

Concept to Scout: S&M Sausage and Meat

By Sara Rush Wirth on Dec. 15, 2014

S&M (provocatively named after a Rihanna song), has been slinging exotic meats and savory cocktails to mustached millennials since November.

5 New Year’s resolutions for restaurant-goers

By Kelly Killian on Jan. 14, 2015

The research says that about half of Americans make resolutions—and by now, a quarter of us already have abandoned them. But I’m holding out hope for this list of to-dos to help me make a better restaurant-goer in the coming year. And I’m sharing them here not only to keep me honest, but also in hope that other consumers will join me.

Beverage

Modernizing mixers

By Thomas Henry Strenk on Feb. 09, 2015

To keep cocktail lists current, progressive mixologists are looking to the past, resurrecting old-fashioned mixers and modifiers with modern twists.

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