Food
Food trends and recipes to keep menus fresh
Food
Restaurants take the dare of revamping signatures
Menu options once treated as sacrosanct are now getting makeovers in hopes of rekindling interest.
Food
4 fastest-growing proteins on menus
Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.
Product recalls can be devastating to the restaurant industry, yet traceability along the foodservice supply chain is complicated and outdated. “Foodservice is where retail was 40 years ago,” said Syndee Stiles, vice president of operations support for McLane Foodservice, at Restaurant Leadership Conference session on traceability.
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.