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US Foods Unveils New Sandwich Product Line

ROSEMONT, IL (June 24, 2013)—US Foods unveiled its new product line featuring seasonal favorites and fresh takes on a summer staple – the...

Pudding on the ritz

A quintessential comfort dessert gets dressed to dazzle.

With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders. Indeed, restaurants have been making a big effort to put more fruits and vegetables on the plate. But this effort hit a roadblock with recent E.coli scares and salmonella outbreaks. As a result, food safety has become the priority for suppliers and buyers of fresh produce.

Where Asian cultures merge and mix. Pan-Asian is a term batted around loosely in restaurant circles these days, but the cuisine has long existed in its truest form in Singapore.

The breakfast segment has been one of the bright spots in this dim economy.

After finding considerable success with a retro burgers-and-shakes concept, celebrated restaurateur Danny Meyer is about to try a modern-day riff on the classic New York coffee shop.

Starting this weekend, thousands of couples will be donning their best attire, heading to their favorite restaurants and racking up hefty bills in celebration of Valentine’s Day. OpenTable, an online provider of free, real-time restaurant reservations, compiled a report on this year’s Valentine’s Day trends, keeping operators prepped and ready for the rush.

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.

While mothers continue to trump sweethearts when it comes to the most popular holiday to dine out, one-quarter of Americans will be sitting in restaurants on February 14, according to research from the National Restaurant Association (NRA). As Valentine's Day falls on a Thursday this year, the annual reservation survey from OpenTable also shows diners will be celebrating love well into the weekend. Results from both sources revealed a number of different dining trends and habits operators can use to sweeten the holiday for everyone

October is one of Annie Somerville's favorite months to cook.

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