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Food

Asian invasion

Fresh, accessible takes on Asian ingredients and cooking techniques. Inviting, contemporary décor. Friendly, English-speaking service. Westernized trappings like wine and beer, specialty cocktails and desserts that aren’t made of red beans.

Financing

The morning daypart continues to rise and shine

Restaurant dinner checks may be shrinking along with patrons’ wallets, but morning people are putting their money where their mouths are.

Come April 17, consumers across the country can release a tax-free sigh of relief over a celebratory discounted meal. A number of large chains and smaller indy restaurants are offering special breaks on what some customers consider the nation’s most dreaded day: Tax Day.

In recent years, consumption of ethnic foods has increased—both in and out of the home—and market researcher Mintel predicts steady future growth. Global cuisines and flavors are a constant craving for Americans. However, certain factors go into creating a successful ethnic menu.

Popsicles and other cool summer treats are soon going into hibernation. But the season is not quite over, especially for the cocktail crowd. These places are still offering these favorite childhood refreshers, spiked with spirits to appeal to an adult clientele.

Here are some great side dish ideas from friends around the country. Notice the variety in both taste and price point.

WASHINGTON, D.C. (November 27, 2012)—United Fresh welcomes nominations to United Fresh Foundation’s 2013 Produce Excellence in Foodservice Awards...

John Renzi, vice-president of operations and purchasing of the family-owned broadliner Renzi Bros. Inc., Watertown, NY, bemoans the absence a vibrant...

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

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.

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