ingredients

PB&J Dessert Idea

Sep. 24, 2013

Matthew Rice, pastry chef at Girl & the Goat, celebrity chef and co-owner Stephanie Izard’s inventive small-plates concept in Chicago, knows that customers like a mix of flavors, textures and temperatures in plated desserts and gives us a sneak peek at his creative late-summer menu addition.

Food

Listen to the 'cues

By Patricia Cobe on Aug. 12, 2014

Regional barbecue is moving into the national arena, with fast casuals leading the way.

What's for breakfast?

By Restaurant Business Staff on Dec. 01, 1997

It just may be the most under-exploited category on morning menus.

The third degree

By Bill Main on Aug. 12, 2003

We've talked before about using cage-rattling interview questions to get below the surface when face to face with job candidates. But just because you have some fancy tricks up your sleeve doesn't mean that you can forego more fundamental interview questions.

Acid test

By Restaurant Business Staff on May 01, 2005

Drizzle vinaigrettes on everything from appetizers to desserts— they're not just for salads anymore.

The book on cheese

By Restaurant Business Staff on Dec. 14, 2005

Cheese is a product made from the pressed curd of milk. Like wine, it is thought of as a living food because of the “friendly” living bacteria that constantly change its flavor and aroma.

Consumers Play Favorites with Regional Sandwich Preferences

By Restaurant Business Staff on Jun. 05, 2006

Taking an in-depth look at consumer preferences regarding sandwiches, locally based Technomic tapped more than 700 responses, unearthing a number of notable...

Financing

Stocking bar mixers

By Restaurant Business Staff on Feb. 13, 2007

There are basically three purchasing options when it comes to buying bar mixers: generic mixes (the cheapest); high-quality branded products (moderate); and house-made versions using fresh ingredients (most expensive).

Financing

Frozen drinks: Beyond shakes and margaritas

By Restaurant Business Staff on Aug. 13, 2007

This chilly category covers both alcoholic and non, and includes daiquiris, mudslides and piña coladas, as well as smoothies, granitas, slushies and more.

The Healthy Pantry: Buy Into the Lifestyle

By Restaurant Business Staff on Mar. 07, 2008

It’s no longer enough to add a couple of salads to the menu and call it “healthy.” Offering a variety of options in every category is necessary to stay competitive in today’s marketplace.

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