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Serving in style

Along with your food and service, your serving ware makes a major statement about your operation. And who knows more about serving ware than the owners and chefs who use it day after day? We recently talked with a few restaurant pros to find out what factors are important to them when choosing their serving pieces.

August 2011 Ideas Index

Pricing: Instead of discounting, add value. Brown’s Chicken offers incentives the more you spend on catering.

Starwood would become the linchpin of a new powerhouse with deep pockets, access to international markets and a hunger for American brands.

No technology was mentioned.This outline for success was deeply seated in senior management's visible commitment to its personnel. Getting completely ahead...

Big pharma reps spend a bundle on catered lunches—and restaurants get in on the action.

Chef Al Massa at Michael’s on East slashed costs, brought in more adventurous fare—and increased traffic along the way.

MANHATTAN (September 29, 2011 - Ottawa Citizen)—By any measure, serving an impeccable dinner for 80 discerning New Yorkers in an internationally recognized...

For its Catering Insights Program, Technomic interviewed sales reps and office administrators to dish on what they need from caterers for business events.

Michael Klauber on the lessons, the labors and the passions of the restaurant life.

Great ideas we've seen from the restaurant industry.

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