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seasonal

Fall Coffee Drinks

 By Restaurant Business Staff on Sep. 25, 2012

That morning cup of joe is getting dressed up for the fall season at several of the large coffee-centric chains. They are offering seasonal drinks that promise to keep customers warm as the temperatures fall.

Technology

Make it funky: "What's on your current playlist?"

 By Joann Whitcher on Sep. 14, 2012

For chefs, music is often as important as the knives they cart around. While chefs tend to avoid music during restaurant service, prep is another matter.

Food

Seasonal platings

By Restaurant Business Staff on Sep. 07, 2012

Greg Atkinson was buying and promoting local foods long before it became the routine thing to do for top chefs. The former chef of Seattle’s Canlis then took time off from cooking in restaurants to teach culinary arts and write about food. Now Atkinson is back at the stove in his newly opened Marché on Bainbridge Island in Winslow, Wash., where he’s again preparing the most indigenous ingredients he can get his hands on.

Food

Grown in Oregon

By Restaurant Business Staff on Aug. 31, 2012

Many Asian restaurants rely on imported dried and canned ingredients to create dishes close to the originals. But that’s not the way chef Gregory Gourdet cooks at Departure, a modern Pan-Asian spot in Portland, Oregon.

Financing

Making room at the bar

By Restaurant Business Staff on Aug. 31, 2012

The competition at the bar continues to heat up. Often that translates into a larger and more eclectic inventory—and a larger footprint.

Financing

Summer paradise

By Patricia Cobe on Jul. 01, 2012

The Hudson Valley is on par with the Napa Valley when it comes to the local bounty of excellent ingredients, believes Eric Gabrynowicz, executive chef at Restaurant North in Armonk, New York.

Celebrating Belgian Food

By Restaurant Business Staff on Jul. 11, 2012

Not to be forgotten in the midst of Bastille Day menus and festivities by French restaurants, Belgian eateries in Washington D.C. have launched their own mid-July promotion. It all leads up to Belgium’s National Day on July 21.

Food

Inside the Future 50 menus

By Sam Smith on Jul. 01, 2012

The 2012 Future 50 has distinguished itself as being one of the most varied collections of menus we’ve ever featured in our annual ranking of the fastest growing small chains in the country. The largest menu category represented—“varied menu”—typifies this.

Consumer Trends

Ice Cream: The hot way to cool off this summer

Jul. 12, 2012

An impressive 82% of Americans plan to enjoy ice cream this July as the industry celebrates National Ice Cream month. This figure came out of an independent survey commissioned by Baskin-Robbins, the world’s largest ice cream chain.

Food

Salad days

By Patricia Cobe on Jul. 01, 2012

With a change in ownership in 2010, Daphne’s Greek Café became Daphne’s California Greek, a fresh, healthy Mediterranean-Californian concept.

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