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The radish: Now available in colors

 By Amanda M. Westbrooks on May 15, 2000

The radish—from the Latin word radix or root—is not exactly the youngest vegetable on the chopping block.

Financing

Salad trends and buying tips

 By Restaurant Business Staff on May 11, 2006

Knowing what sells can help you figure out what to buy. Here are the top salad trends showing up on the menu.

Communal chic

By Restaurant Business Staff on Sep. 07, 2007

Welcome to the long table. When communal tables first came on the scene, most were plain, long rectangles plopped in the middle of the restaurant.

Hot chocolate

By Restaurant Business Staff on Dec. 23, 2008

One of the best things about cold winter weather is sipping on rich, steamy hot chocolate.

Desserts: Sweetening the pot

By Patricia Cobe on May 01, 2010

The dessert menu has typically been a surefire way to boost the check by hitting customers at their vulnerable sweet spots. But for many restaurant patrons,...

Financing

Appetizers heat up the menu

By Patricia Cobe on Sep. 01, 2011

Call them starters, small plates, bar food or even tapas—appetizers are seeing a lot of action. And it’s not all that surprising. Today’s thriftier restaurant customer wants to explore exciting flavors and ingredients without spending a fortune.

Asparagus Growing In Popularity Among Diners

By Restaurant Business Staff on Apr. 30, 2012

(April 30, 2012 - The Packer)—Asparagus is the new green bean on restaurant menus.“Every restaurant serves some sort of asparagus dish,” said Bruce...

Meet the chef: Aaron Bashy

By Restaurant Business Staff on Nov. 20, 2012

Seasonal and local ingredients are the foundation of the classic American cooking of The Water Club, a fine dining restaurant in New York City.

Local sourcing

By Steve Brooks on May 01, 2013

Working at an upscale Boston restaurant, Paul Booras took a road trip with the chef when the first plump ones came off the vines.

Bye-bye baby

By Bill Main on Feb. 09, 2002

It's a marketing moment. It's a sweet note. It's a powerful brand impression. It's a point of differentiation.

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