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How Wildfire does gluten free

The annual “What’s Hot” survey of 1,800 chefs by the National Restaurant Association pegged gluten-free/food allergy-conscious items as No. 7 on the top 10 trends list this year. That’s up a notch from its 2011 position.


Re-inventing brunch

When the Scottsdale, Arizona-based Z’Tejas rolled out its new brunch menu in March, the number of selections doubled—and only one item was a holdover from the old menu.

Rocco’s Ristorante & Pizzeria anchors a space filled with five other restaurants, including an Applebee’s, Taco Bell and Papa Murphy’s. But owner Rocco Biale doesn’t sweat the competition. He welcomes it.

In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats.

HOUSTON (May 20, 2013)—Sysco Corporation, North America's largest foodservice distribution company, introduced its new Solutions and Services business,...

In just over three years, Rubin has taken Melt Shop from an idea to three units in New York City, with four more slated to open in 2014.

By reformatting the dish—and using ground meat instead of sliced leg—Millman now is able to offer lamb for $15 instead of $35, appealing to younger diners.

The radish—from the Latin word radix or root—is not exactly the youngest vegetable on the chopping block.

Over the past five years, well over 100 flavored vodkas have been introduced, according to the Distilled Spirits Council.

Iced coffee drinks are a hot category this summer, with new flavors and varieties perking up overheated patrons.

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