cuisine

Louisiana Seafood crowns a new king

By Amanda M. Westbrooks on May 29, 2012

Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.

Bold marketing moves to outsmart the competition

By Tom Feltenstein on Jun. 01, 2012

What will I do if a huge, highly successful restaurant from a national chain moves nearby? In many cities across the nation, restaurants have had to close their doors simply because they could not compete with the new neighborhood Goliath. The following are exciting promotional tactics that operators can use to instantly boost business. These strategies are designed for smaller businesses to continually outmaneuver their larger competitors.

Technology

Chefs' favorite apps

By Joann Whitcher on Jun. 05, 2012

We asked chefs to name some of their favorites; as we would expect, apps that make chef’s lives in the kitchen easier are the most popular.

Consumer Trends

A taste for authenticity

Jun. 25, 2012

In recent years, consumption of ethnic foods has increased—both in and out of the home—and market researcher Mintel predicts steady future growth. Global cuisines and flavors are a constant craving for Americans. However, certain factors go into creating a successful ethnic menu.

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.

Street meats

By Patricia Cobe on Jul. 01, 2012

Chefs continue to jump aboard food trucks, taking to the streets with moveable versions of their signature dishes. But the popularity of street foods is spawning a reverse trend, as restaurants adapt iconic items to tabletop dining. Grilled and spit-roasted meats seem to be leading the charge.

Food

The clockless sandwich

By Patricia Cobe on Oct. 01, 2012

The limitless possibilities of making a meal between two slices of bread have catapulted the sandwich into new menu territory. Breakfast and lunch sandwiches still dominate, but these days, bars and late night menus are featuring mini ethnic sandwiches and full-service restaurants tout overstuffed dinner-size versions.

Performance Foodservice Announces 2012 Supplier of the Year Award Winners

By Restaurant Business Staff on Oct. 08, 2012

RICHMOND, VA (October 8, 2012)—Performance Foodservice recently named its overall 2012 Supplier of the Year along with six additional category winners in...

Food

Q&A with a sandwich master

By Restaurant Business Staff on Oct. 01, 2012

As corporate executive chef of Bruegger’s Bagels, Philip Smith knows a thing or two about making sandwiches. The 305-unit bakery café serves sandwiches all day.

Consumer Trends

A Bite of the Big Apple

Oct. 08, 2012

New Yorkers still fill restaurants, but they are spending less and choosing cheaper places to dine, according to the 2012 Zagat Restaurant Survey. The survey, which polled 44,306 New Yorkers, found that new restaurant openings are catering to shrinking wallets in the Big Apple.

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