Continue to Site >>>
Edit

Restaurant Business Staff

Articles by
Restaurant Business Staff

Page 489

Italy's taste invasion

For years Italian food to most Americans meant Southern-style red sauce, meatballs, and spaghetti.

Olde England meets Haight-Ashbury

Strolling into a McMenamin Pub, you're immediately hit with an atmosphere that is nothing like most of its modern counterparts'.

Drink up: Beverages play an important role

Drink up, my fine friends.

Appetizers: More than waiting for the main course

Appetizers mean more than just holding a customer over until the main course arrives.

What's for breakfast?

It just may be the most under-exploited category on morning menus.

Pipe Dreams at Bar & Books

Cigar smoking has plateaued, at least in terms of media obsession.

Shoney's Wall St. woes

On March 26th of this year, Shoney's CEO Steve Lynn met with his shareholders in the fifth floor auditorium of the First American Center in Nashville.

First amendment rice

Citing first amendment protection, a New Orleans judge recently threw out charges of defamation, libel, and unfair business practices leveled against novelist Anne (Interview With a Vampire) Rice last February by Al Copeland, former owner of Popeyes and Churchs.

Pasta: Family night on Sundays

Pasta brings to mind Sunday nights with my family.

Sandwiches: The gates of creativity

Sandwiches open the gates of creativity.

The RGI: Change over time

Think back 30 years ago. Johnson was president. "Bonanza" was a top-rated TV show. "Up, Up and Away" by the 5th Dimension was blaring from transistor radios, and the median family income was less than $10,000.

Side dishes make the meal

Imagine fried chicken without mashed potatoes and corn; or ordering a burger, hold the fries; or how about fish on a plate, no rice.

  • Page 489