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seasonal

Food

9 winter specials warming up restaurant menus

Operators are tapping seasonal ingredients and holiday flavors to create new dishes.

Food

Make fall menus great again

Take autumn offerings up a notch by featuring seasonal favorites in new, unexpected ways.

Pumpkin LTOs are coming out early—but are the pumpkins?

By Sara Rush Wirth on Aug. 19, 2016

Will the looming pumpkin shortage pose a problem for the many chains that bank on autumn LTOs?

Financing

Control heating costs without getting burned

By Kelly Killian on Oct. 13, 2014

With “frigid and bitter” conditions predicted for the upcoming winter, operators already are preparing, checking systems and making upgrades.

Consumer Trends

Factoid of the week: Consumers to spend cautiously this Valentine’s Day

By Kelly Killian on Feb. 07, 2014

According to the National Retail Federation’s 2014 Valentine’s Day spending survey, consumers will shell out $3.5 billion going out to celebrate.

Food

French-American comfort

By Patricia Cobe on Dec. 25, 2013

Cooking seasonally goes beyond sourcing fruits, vegetables and other ingredients that are at their peak. After all, for the next few months, local fields may be barren and fresh produce scarce in a large part of the country.

Consumer Trends

Restaurants see a merrier party season so far

Dec. 19, 2013

Operators say more corporate customers are booking year-end events—and spending more when they do.

Sleeper stories of the week

By Peter Romeo on Dec. 06, 2013

Some of the industry’s most interesting developments weren’t the big headline-grabbers. But any savvy restaurateur wouldn’t want to miss these developments.

Food

Falling for cocktails

By Megan Warmouth on Nov. 19, 2013

As the leaves change color and the temperature drops, consumers are being warmed up by the heat of this season’s cocktail menus.

Food

Fresh Mex

By Patricia Cobe on Nov. 18, 2013

Patrons at Mexican restaurants in the U.S. usually don’t expect the seasons to drive the menu. But at Orale Mexican Kitchen in Jersey City, N.J., sourcing local, seasonal produce is a priority of consulting chef James Muir—and his menu reflects it.