food

Meet the chef Q&A: Erik Van Kley

Dec. 09, 2013

Like its sibling restaurant Le Pigeon, Little Bird Bistro in Portland, Ore., is a playground for adventurous palates. “We have whole roasted marrow bones, lots of foie gras, a charcuterie board with six items made in house, a lot of tongue and blood sausage,” explains executive chef Erik Van Kley. He shares his inspiration and preparation tips for his award-winning, dinner-for-two entrée, Whole Rabbit Porchetta, an ideal addition to the restaurant’s meat-centric menu.

Emerging Trends Fueled By Independent Restaurants

By Restaurant Business Staff on Sep. 27, 2011

CHICAGO (September 27, 2011 - PR Newswire)—A new report released by Technomic examines the menus of 100 independent restaurants across the U.S to identify...

Ravioli

By Restaurant Business Staff on Sep. 21, 2009

These craveable pillows of pasta are being filled with all sorts of tasty, seasonal ingredients both light and hearty. And sauces are taking a creative turn away from classic tomato.

The Polar Vortex Survival Diet

By Patricia Cobe on Jan. 21, 2014

How and where do people eat when the mercury plummets to negative numbers and the snow continues to fall? See how restaurants and delivery services fared in The Polar Vortex Survival Diet.

Thinking beyond the faucet

By Amanda M. Westbrooks on Oct. 31, 2011

Sublimely refreshing and environmentally friendly, infused water has come out of the spa and into public consciousness. It’s seen in lobbies, beside tennis courts, inside meeting rooms and convention centers, and of course on restaurant menus.

Food service distributor seeks to hire 50 now, up to 350 eventually

By Restaurant Business Staff on Feb. 18, 2010

TAMPA, FL (February 15, 2010)—Gordon Food Service is doing its part to feed a job-hungry Tampa Bay region.Gordon,a Michigan-based supplier to restaurants,...

Meet the chef Q&A: Rene van Broekhuizen

By Restaurant Business Staff on Mar. 24, 2014

McCormick & Schmick’s Seafood Restaurants are known for skillfully handing fine ingredients—particularly pristine fish—in a way that enhances the natural quality.

Tyrant or tenderheart: What’s your management style?

By Patricia Cobe on Nov. 28, 2011

Watching episodes of Hell’s Kitchen, the average viewer comes away thinking that cursing, screaming and ruthless bullying is the only way to run a successful restaurant kitchen. True, many chefs are as hellish as Gordon Ramsay appears on TV, routinely leaving their staff quaking in their clogs. But some industry veterans are embracing a kinder, gentler management style—and finding it has its place.

Sysco Corporation plans to open new facility in Cypress

By Restaurant Business Staff on Mar. 10, 2010

HOUSTON (March 8, 2010)—SyscoCorporation has purchased the former Hewlett-Packard call center at24500 Hwy. 290 in Cypress to create a shared services...

Food

Gluten-free menu items drive sales

May 12, 2014

Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.

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