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cuisine

The Future 50 2009

 By Restaurant Business Staff on Jun. 23, 2008

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

Sustainability, Local Sourcing and Nutrition Top List of Hottest Menu Trends for 2010

 By Restaurant Business Staff on Dec. 03, 2009

WASHINGTON, D.C. (Dec. 2, 2009)—The National Restaurant Association’s annual survey of more than 1,800 professional chefs – members of the American...

The leaf branches out

By Thomas Henry Strenk on Jun. 01, 2011

Unlike many beverages, tea has been less affected by the recent recession. Indeed, as the economic picture brightens, sales of tea products are rising. In 2010, tea imports were up 10 percent over the previous year, to a record 274 million pounds, according to estimates by the Tea Association of the U.S.A.

Dendé Oil

By Restaurant Business Staff and Restaurant Business Staff on Jul. 01, 2012

At the Center for Foods of the Americas at the CIA San Antonio, our job is to capture and document the culinary traditions and ingredients that define Latin America’s diverse foodways. Not surprisingly, going to the source is an essential part of this process.

Food

On the menu: Global fusion versus confusion

By Patricia Cobe on Apr. 01, 2013

When fusion was the trend of the moment, some chefs tried too hard to globalize menus. In too many kitchens, the result was confusion—on the plate and the palate.

Georgia on my mind … and in my belly

By Patricia Cobe on Feb. 10, 2014

A 48-hour eating spree in Atlanta reveals a diverse culinary scene.

If a little's good, a lot's not

By Bill Main on Jun. 04, 2003

Until recently, I never thought about portion size in any other context than food cost controls, but a recent dinner at the home of friends changed that.

Financing

The scoop on buying tea

By Restaurant Business Staff on Nov. 13, 2005

Tea, in one form or another, is a high-margin restaurant mainstay. Only about 15 percent of it is sold hot, the rest iced. Black tea is the most widely consumed type of tea in the Western world.

Manufacturer Spotlight April 2007

By Restaurant Business Staff on Apr. 15, 2007

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Eating your way through Miami

By Restaurant Business Staff on Jul. 01, 2008

From its heyday as an American vacation and retirement mecca to its growth as an international community, Miami has seen dramatic changes. Nowhere is this more evident than South Beach—an enclave that rapidly morphed from wealthy to seedy to hip.

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