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ingredients

Operations

Pops of color in a sea of stainless steel

 By Patricia Cobe on Feb. 20, 2013

While stainless steel still reigns supreme, a number of manufacturers are jazzing up their equipment with bright bursts of color.

Garlic Scapes

 By Restaurant Business Staff on May 28, 2013

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.

The week’s head-spinning moments: Expanded strained relations edition

By Peter Romeo on Mar. 21, 2014

A loud note of disharmony could be heard within the restaurant industry this week, particularly among its Italian combatants.

Food

4 fastest-growing proteins on menus

By Lizzy Freier on Jun. 12, 2017

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Financing

Signature drinks pose a purchasing puzzle

By Restaurant Business Staff on Jan. 13, 2001

Often it takes just an ingredient twist or two to make bar drinks your own. But finding that something special can be a purchasing puzzle.

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