seasonal

Valentine Desserts

It’s all about sweet endings this Valentine’s Day. From creamy crème brûlées to dreamy chocolate cakes, here’s how restaurants are playing Cupid with dessert.

Five great behind-the-scenes YouTube channels

There are different approaches to take with your promotional videos collected on branded YouTube channels. You can simply show off your TV commercials. You can interview guests. If you’ve got big bucks, you could produce your own high-concept entertainment (see McDonald’s Bite Size Video Project). But a tactic open to every concept is the behind-the-scenes video, and as a way to extend your brand and connect with the customer it is still one of the best. Here are five who do it the right way. Click the restaruant name to see for yourself.

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.

Many restaurants ramp up their meatless options during Lent to cater to observant Christian customers who give up meat for 40 days between Ash Wednesday and Good Friday. Right now, Lenten menus are in full operation at these places, among others.

A lot of places don’t bother with hot drinks because they can be difficult to execute, but it’s something we embrace,” says Bob McCoy, beverage programs liaison at Eastern Standard Kitchen & Drinks in Boston. “Not only do we offer five or six hot specialty drinks seasonally, but we are ready to prepare anything a guest might call for.”

Buying soup. How hard can it be? Hopefully easier with a little help from us.

Five portraits form a multi-generational celebration of life in the family store.

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...

Along with its neighbors Vietnam and Laos, Cambodia occupies the Indochinese peninsula in Southeast Asia.

The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.

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