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Food

Food trends and recipes to keep menus fresh

Food

The skinny on skinny cocktails

 By Thomas Henry Strenk on Mar. 31, 2012

Customers are starting to realize that many cocktails pack a load of calories. Responding to rising demand, a growing number of restaurants are developing slimmer sippers.

Food

Park Avenue restaurant dresses for winter

 By Patricia Cobe on Feb. 01, 2013

In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats.

Food

Sweet Globalization

Jul. 29, 2013

Globalization, plus the increase in consumer interest in food and a nagging sweet tooth, have pushed the desire for bolder and more diverse flavors beyond center-of-plate.

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

Where to eat during the RLC

By Restaurant Business Staff on Mar. 25, 2014

The conference schedule provides opportunities on Sunday and Tuesday nights to explore what’s become a vibrant local restaurant scene. The range of choices can be daunting, limited only by how far you’re willing to drive or cab. So what places are worth the effort?

Food

Eggs Benedict gets skinny

By Patricia Cobe on Jun. 17, 2014

“The Healthy Benedict is selling better than regular eggs Benedict on weekdays, and the two are even on weekends."

Food

Food costs shaping hottest culinary trends for 2015, NRA finds

By Patricia Cobe on Dec. 03, 2014

Restaurant menus will be shaped to a marked degree next year by kitchens’ efforts to control food costs, influencing but not supplanting culinary trends.

Food

Concepts to Scout in Phoenix, Expansion Edition

By Sara Rush Wirth on Mar. 23, 2015

As thousands of operators flock to Phoenix for this year’s Restaurant Leadership Conference, we looked at restaurateurs who are expanding their already-successful portfolios. Here are four places to consider visiting.

Food

Top menu stories of 2015

By Patricia Cobe on Dec. 26, 2015

Looking back over the year, certain key words seemed to capture what was happening on restaurant menus. Here’s a recap of what shaped menus in 2015.

Food

Menu grabbers: Seasonal surprises

By Patricia Cobe on Apr. 13, 2016

From the looks of all the new items launching on menus this spring, restaurants seem to be in a race to be first with seasonal specials and limited-time offers.

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