menus

Soft-Shell Crabs

With soft-shell season in high gear during the summer months, restaurant menus are teaming with tempura-battered, cornmeal-crusted, crabby creations.

Consumer Trends

Salt peppers more menu descriptions

Despite the efforts of health authorities to moderate salt intake, the mention of salt on restaurant menus has increased 144 percent in the last five years, according to new research from Technomic.

Leafy salad greens may be at a seasonal low, but kale is just reaching its peak. With its dark green (or red or black) deeply textured leaves and distinctive taste, kale adds dramatic color and flavor to the winter plate.

There are different approaches to take with your promotional videos collected on branded YouTube channels. You can simply show off your TV commercials. You can interview guests. If you’ve got big bucks, you could produce your own high-concept entertainment (see McDonald’s Bite Size Video Project). But a tactic open to every concept is the behind-the-scenes video, and as a way to extend your brand and connect with the customer it is still one of the best. Here are five who do it the right way. Click the restaruant name to see for yourself.

These days, an array of talented chefs and business-savvy restaurateurs are redefining vegan cuisine, aligning it with words like haute, creative and Michelin-rated. Here are a few places to keep your animal-loving eye on.

LANDOVER, MD (July 26, 2012)—Keany Produce Co. sends its Gateway to Gourmet mobile produce department truck on the road to existing and potential...

Cigar smoking has plateaued, at least in terms of media obsession.

Fall means pumpkin season, and this gourd is limitless in its culinary applications. From sweet to savory, pumpkin adds a seasonal touch to menus across the country.

Here's a marketing tip I developed when a local restaurant spontaneously decorated our table for Barbara's birthday lunch.

Using citrus fruits in winter menu items satisfies consumer demand for seasonal ingredients and for healthier fare. These sour-sweet powerhouse fruits not only pack in large doses of vitamin C and potassium, but also offer folate, fiber, and trace minerals. Customers looking to tone down the calorie count have good reason to look for citrus on the menu; the fruits add only about 100 calories per cup to any food item.

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