3 rookie promos for football season
These chains are taking a different tack to drawing pigskin fans this fall.
A guide to getting happy
Maybe it’s that warm glow you get looking over a full dining room on those rare nights when everything hums along perfectly. Scientists who spend their lives studying the subject contend that happiness is ...
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.
Few ingredients cross over as many culinary borders as rice. These days, restaurant kitchens have many more types available from which to choose. “It’s important that the variety meets the needs of the foodservice operation and the specific dishes it’s intended for,” says Gary Reifeiss of Producers Rice Mill in Stuttgart, Arkansas.