Take it to the Mex

Americans love tacos, burritos, and nachos. Now Mexican menus are digging deeper to offer fresher, authentic fare.

50 Great Ideas 2008: 41-50

Great ideas we've seen from the restaurant industry.

NEW YORK, NY (June 9, 2010 - Marketwire)—The expanding appetite for Latino cuisine among non-Hispanic Americans, combined with the rapid increase in the...

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.

Imagine if the course of food trends was reversed and home kitchens suddenly became the source of the best and most interesting culinary ideas. In that alternate reality, restaurants would be the followers, not the innovators, hoping to catch up with customers who were routinely more inventive and advanced.

When cooking for customers who have food allergies or are gluten-sensitive, you need to be especially aware of how you store ingredients and the prep techniques you use.

Years from now, the industry may look back at this moment as the point where restaurant service shifted to science fiction.

While “millennial” was one of the top buzzwords of the Restaurant Leadership Conference last week, much of the conversation revolved around how this demographic interacts with brands—which means technology.

There’s still enough of the warm-weather season left to refresh your menu with Asian-inspired salad rolls.

While many chefs choose specialty cheeses that tie into their restaurant’s cuisine, some get a little edgier. These dishes highlight a few top choices.

  • Page 4