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Garlic Scapes

Foragers are picking them and chefs are building plates around them—those curly green tops that sprout from the garlic bulb. Garlic scapes appear on the culinary scene for a short period in spring and the time is now to incorporate the tender, fragrant stalks on the menu.

Operations

Safe equipment storage for customers with food allergies

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.

Mike Roberts’ is doing what he’s always done: following the customer. It’s tempting to see Guest Editor Mike Roberts’ new LYFE Kitchen and its array of socially responsible attributes as a departure from his old job as Global President and COO of McDonald’s.

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

ELKRIDGE, MD (May 15, 2013 - PRweb)—Saval Foodservice, an independent broadline foodservice distributor in the Mid-Atlantic region, has announced that it...

May is National Burger Month and many restaurants are celebrating with promotions of the all-American favorite. In addition to grilling up specials, Hard Rock Cafe conducted a survey of their fans around the globe to get a handle on international burger-eating habits.

Not all the excitement in hotel cocktail programs is behind the bar. A number of hotel properties around the country are entertaining and educating customers...

Chefs in other parts of the country are often envious of their peers cooking in the Napa Valley. After all, local foods and wines are superlative and bountiful and the climate, balmy. But even in this idyllic setting, spring can be a tease.

Every couple of months, the Conshohocken, Pennsylvania-based Saladworks introduces a limited time “named” salad. The SpringFit ($6.99) is currently running until the end of May at all 106 locations. Here’s how it came to be.

If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.