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7 menu-writing secrets that sell

Research and experience have revealed ways to write menu descriptors that sell as much as they describe. Here’s a review.

Catering's new reality

Whether on-premise or off, catering can be a lucrative extension of your brand. But just as with the in-restaurant dining arena, the economic downturn has changed the rules of the game.

Harlem Restaurant in Toronto celebrates the 1920s musical renaissance in New York City’s Harlem neighborhood. The menu, printed to look like a vinyl record, features retro cocktails and soul food.

CHICAGO (Dec. 15, 2009 - Business Wire)—When research consultants at Technomic turnedtheir attention to foodservice manufacturers' sites, and asked...

Arooga’s Grille House & Sports Bar sell several tons of chicken wings, however, the bar staple wasn't as popular with female customers—about half of its clientele. To develop a lighter version, R&D started with unbreaded chicken-breast chunks which it bakes instead of fries. Guests ordering the wings can have them tossed with one of the same 30 sauces available on all the wings.

The 2010 Food & Wine Best New Chefs were announced on April 6. This annual award honors the ten most promising culinary talents in America for their innovative style, distinctive vision and exceptionally delicious food. Here’s a look at what this year’s crop is serving on their menus.

Surprising shifts to less-processed foods and clear examples of enlightened management should have been taken as a loud “Shut up!” by industry scolds.

Fresh cherries can go beyond the traditional pit spitting and pie filling for real summer enjoyment. Here’s how this juicy red fruit has gone savory.

Operators are featuring a slew of offerings designed to make diners do a double take. ‘Tis the season of deep-fried Twinkies and Naked Chicken Chips.

Jerky has successfully made the transition from humble gas station snack to smoking superstar.

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