Food
Food trends and recipes to keep menus fresh
Food
Sauce is hot—in more ways than one
Restaurateurs are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without complicating kitchen operations.
Food
Tackle box: Chains’ newest menu lures
Mainstream chains are reaching far afield for their latest limited-time offers, from colored sandwiches to cream drinks.
Chefs from more than a dozen countries and many regions of the United States shared their expertise through demos, presentations and tastings at the Culinary Institute of America’s Worlds of Flavor conference last week. Cooking was the medium through which they shared their stories, but as restaurant owners, they included some business lessons in their insights as well.