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cuisine

Puerto Rican: Island flavors

 By Patricia Cobe on Dec. 07, 2010

Although Puerto Rican cuisine shares similarities with that of other Latin and Caribbean countries, it boasts some unique characteristics. The island is a...

Chartwells Celebrates Earth Day With Meatless and Sustainable Options in School Dining Centers

By Restaurant Business Staff on Apr. 24, 2012

RYE BROOK, NY (April 24, 2012 - Marketwire)—Recently, as part of National Nutrition Month, Branford Public Schools (BPS), CT, teamed up with a local...

Food

Breakfast comes of age

By Restaurant Business Staff on Jan. 24, 2013

No longer just an add-on, breakfast is big business, bringing in $57 billion a year to restaurants (2011 Mintel Breakfast Report). Savvy foodservice...

Restaurants that moved me

By Patricia Cobe on Dec. 12, 2013

Senior Editor Pat Cobe talks about how restaurants came to the rescue before, during and after a recent move from New York to Chicago, nourishing both body and soul.

Technology

E-commerce giants try restaurant delivery

By Peter Romeo on Dec. 17, 2014

Uber, Amazon are testing new high-tech ways to function as a middleman between restaurants and consumers.

All aboard!

By Bill Main on Feb. 14, 2001

The interviews are over. The offer has been made.

Watch your step!

By Restaurant Business Staff on Jul. 07, 2005

Encouraged by a strong economy, restaurant chains are growing with confident—if somewhat conservative—steps.

Ready for the next big food trend?

By Restaurant Business Staff on Aug. 15, 2006

The Mediterranean is the gift that keeps on giving: first Italian, then Spanish and now? Enter Portuguese.

Ideation: Menus Get Cheesy

By Restaurant Business Staff on Apr. 07, 2008

While many chefs choose specialty cheeses that tie into their restaurant’s cuisine, some get a little edgier. These dishes highlight a few top choices.

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