World flavors: Latin heats up

Used to be that quesadillas, salsa and guacamole only showed up in Mexican and Latin-style restaurants.

Entrepreneur of the month: Shimon Bokovza

Bokovza was bitten by the hospitality bug when he built Israel’s first ski resort at age 21.

To say that Brown’s Chicken, a fast-casual chain with 29 locations in the Chicago area, was hit hard by the recession would be an understatement: Owing more than $10 million to creditors, the company filed for Chapter 11 bankruptcy in 2009.

The 2012 Future 50 has distinguished itself as being one of the most varied collections of menus we’ve ever featured in our annual ranking of the fastest growing small chains in the country. The largest menu category represented—“varied menu”—typifies this.

CHICAGO (April 17, 2013)—While U.S. Hispanics and non-Hispanics consume foods high in protein, Hispanics consume chicken, legumes, eggs, and fish/seafood...

Some restaurants are putting a unique spin on things by fusing traditional Mexican ingredients with classic American dishes. Here’s a sample of some tried-and-true menu items that incorporate these fresh flavors.

RICHMOND, VA - Buonamici International, an Italian, pizzeria and Mediterranean cuisine unit of Progressive Group here, has added three members: Montebello...

Some call them Millennials, others Generation Y. Most often, they're known as the Echo Boomers. The offspring of the Baby Boom generation, they form the next big wave rolling down America's demographic curve. Born between 1977 and 1995, they number at least 25 million more than Gen X (or the Baby Bust), the cohort that came of age in the 1980s and 1990s.

A look at the sense of balance Asian cuisine strives for. Plus the sources of the five big flavors in Asian foods and the impact of religion on the region's dishes.

The easier you make it for people to buy wine, the more wine you’re going to sell.It sounds childlike in simplicity—because it is. I have found that...

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