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cuisine

Next Generation Japanese

As sushi continues its conquest of the mainstream, it’s becoming more and more clear that raw fish was only the first wave of a Japanese culinary invasion. Over the past two to three years, one Japanese concept after another has hit our shores with only a passing glance toward sushi—if there’s any recognition at all. They are authentic, specialized and high concept.

Big plans 2010

How five emerging chains plan to grow in 2010—and how they're going to finance it.

Casual and quickservice concepts first marketed BBQ’s essence merely using the sauce (Chipotle BBQ sauce for those fries?). Now other nuances of barbeque are infiltrating restaurant chains to include side dishes, smoking techniques and even marinades.

When R.J. and Jerrod Melman, sons of Lettuce Entertain You Enterprises founder Richard Melman, were given the chance to create a restaurant of their own.

There are “new rules” to competing in the restaurant industry, attendees of the Restaurant Leadership Conference learned during an opening breakout session hosted by Darren Tristano and Ron Paul of Technomic Inc. They outlined 10 strategies for restaurateurs to consider.

Check-splitting policies, squeezing more from the charcuterie trend and other easy-to-adopt-anywhere ideas from South Carolina chefs.

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