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Menu Strategies

A monthly eNewsletter that crosses the boundaries between commercial and non-commercial foodservice, spotlighting the best in menu ideas.

Financing

Inside wine kegs

 By Restaurant Business Staff on Aug. 27, 2013

These wine-on-tap systems work like the beer-on-tap systems already used in many bars and restaurants.

Food

PB&J Dessert Idea

 Sep. 24, 2013

Matthew Rice, pastry chef at Girl & the Goat, celebrity chef and co-owner Stephanie Izard’s inventive small-plates concept in Chicago, knows that customers like a mix of flavors, textures and temperatures in plated desserts and gives us a sneak peek at his creative late-summer menu addition.

Meet the Chef: King Phojanakong

By Restaurant Business Staff on Oct. 24, 2013

With a Filipino mother and Thai father, it would seem that Chef King Phojanakong is the ideal chef to bring Southeast Asian cooking to a wider audience.

Meet the chef Q&A: Johnny Anderes

By Restaurant Business Staff on Nov. 22, 2013

Executive Chef Johnny Anderes revels in matching his inventive Italian- and French-accented American fare with Sommelier Jeremy Quinn’s pours at Telegraph, a Chicago hotspot eatery with wine bar DNA. The results excite the imagination as well as the palate, ranging from Espelette-marinated quail with vintage-dated Basque cider to Cajun-style boudin noir dolma with fino sherry to artisanal cheeses with traditional French aperitifs.

Food

Perfect pairings for octopus salad

By Restaurant Business Staff on Dec. 04, 2013

Jeremy Quinn, sommelier of Telegraph in Chicago, “loves opening peoples’ eyes to wines that are traditional yet somehow still unknown.” He suggests the 2011 Wieninger Gemischter Satz, a medium-bodied, traditional field blend made near Vienna, to pair with Chef Anderes’ Octopus Salad.

Food

Bold global ingredients, flavorful small plates

By Megan Warmouth on Jan. 20, 2014

Ethnic-inspired ingredients are stars of small plate and appetizer menus, and opportunities to expand on these popular offerings will continue into 2014, according to the “What’s Hot 2014 Culinary Forecast” compiled by the National Restaurant Association.

Food

Menu Snapshot: Fresh to Order

By Restaurant Business Staff on Mar. 24, 2014

“When we design food, it’s not just about how it looks and tastes and smells, it’s also about how it feels on your palate.”

Meet the chef Q&A: Michael Slavin

May 10, 2014

At Applebee’s, the food is just as important as the drinks, so Chef Michael Slavin, executive chef, product development and innovation, has incorporated unique yet approachable bar-bite items into the menu.

Consumer Trends

Smoke signals flavor

Jun. 20, 2013

Industry research has put the spotlight on smoking, calling it out as a superstar preparation technique. It’s not smoke and mirrors—as it has for thousands of years, smoking continues to be a go-to method to enhance the natural flavors of a variety of foods.

Riding the heat wave

By Restaurant Business Staff on Jul. 18, 2013

When it comes to summer, chefs and mixologists alike are challenged with offering guests food and libations that are not only satisfying, but also...

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