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Golden Corral R&D chef says out with the old

Beverly Lynch doesn't like the same-old meatloaf. She doesn't like the same-old gravy, either. In fact, this former Home Ec.teacher's 11-year tenure as head of R&D for Golden Corral has been spent not liking the same-old anything.

Menu strategist award winner: Bill King, McCormick & Schmick's

Transitioning from a small group of restaurants into a national chain is no short order.

Located in the heart of West Hollywood, the year-old O-Bar is, in many ways, the quintessential see-and-be-seen kind of restaurant.

How do you satisfy customer demands for healthy menu items, and keep your competition on the sidelines? Applebee’s Kurt Hankins scored big to win the dieter’s game.

Crap happens. Take a page from some savvy fellow operators and meet the challenges with our Survival Guide.

With venison, buffalo, and squab now offered on mainstream menus, fans are getting wild with their dinner orders.

With Canada showing far more interest than the U.S. in minimizing the use of trans fats, one of the northerly nation’s largest casual-dining chains is draining the partially hydrogenated oil from its fryers.

Innovation is written into the job description of any menu planner—from the fast-casual R&D wiz to the four-star fine-dining chef.

For nearly 20 years, Nora's Restaurant operated on West Lake street in Minneapolis.

With just $500, a rented storeroom and a few pieces of used equipment, Jim Fox opened his first pizza shop in Pitcairn, PA.

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