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ingredients

Cold weather drinks heat up

Coffee and tea are served year-round, but come winter, operators start filling mugs with more inventive hot beverages. And cocoa is gaining steam.

Financing

Birds flock to the menu

Although chicken and turkey costs are trending slightly upward, they are still better buys than red meat.

Soy sauce is both remarkably complex and extraordinarily simple: complex because it contains more than 300 individual flavor components and amino acids that give it a distinctive flavor and bouquet; and simple because it is made from just four ingredients—water, wheat, soybeans and salt—transformed through fermentation.

Bottom line: A very specific need here: a restaurant needs to do a cooking demo on TV and doesn’t know best practices. If they do it right not only will...

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...

Casual-dining pioneer T.G.I. Friday’s has invested in elevating its menu ingredients.

None of Kona Grill's restaurants are located in a state that requires menu labeling, but that hasn't stopped the company from getting ready to comply with upcoming federal regulations. Those regulations haven't been finalized yet, but it could happen before the end of the year.

Greg Atkinson was buying and promoting local foods long before it became the routine thing to do for top chefs. The former chef of Seattle’s Canlis then took time off from cooking in restaurants to teach culinary arts and write about food. Now Atkinson is back at the stove in his newly opened Marché on Bainbridge Island in Winslow, Wash., where he’s again preparing the most indigenous ingredients he can get his hands on.

With all the hubbub about mobile payments and tablet menus, it’s easy to forget that technology, as defined by Webster’s, cuts a broader swath; it’s defined as “the practical application of knowledge, especially in a particular area.”

When cooking for customers who have food allergies or are gluten-sensitive, you need to be especially aware of how you store ingredients and the prep techniques you use.

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