Red Mango

Operations

16 Handles, Red Mango Cafe make brand tweaks

The New York-based 16 Handles moves to Florida with new prototype, and Red Mango expands food offerings at the cafe concept.

Leadership

Red Mango parent names Sherif Mityas president

Mityas, who has been an operating partner with JAMCO, the majority stakeholder of parent company BRIX, is expanding his duties following the group’s acquisition of Friendly’s Restaurants last year.

Chefs are making a concerted effort to source only the most responsibly fished and sustainably raised seafood. These restaurants use their local and sustainable bounty to create unique seafood appetizers that stray from the standard shrimp cocktail and crabcakes.

A recent Technomic study found that healthy meal options for kids are more important to parents than expansive kids’ menus. Combined with the current issues around children and obesity, updating your menu offering for young guests may seem daunting. Several industry programs have not only been created to help operators approach these issues, but are celebrating successes.

January is a notoriously lean month for sourcing fresh fruits and vegetables—particularly in the chillier parts of the country. Many chefs turn to South...

Colorful, wholesome fruit is moving beyond its everyday snack and juice roles to inspire a host of new menu items and products that offer good health, flavor adventure or even an artisan experience. Fresh Takes on Fruit: Culinary Trend Mapping Report finds that fresh fruit has a welcome in every daypart, from breakfast to the late night snack

Summer means a few drinks on the patio, but with an eye toward still fitting in the swimsuit. That’s why low-cal drinks are so popular now, popping up on menus like fresh flower blossoms.

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.

Come December, many a pastry chef crafts desserts around the fresh apples, pears, and citrus fruits in abundance. But Stephen Collucci, executive pastry chef at Colicchio & Sons in New York City, likes to go off the beaten track a bit.

Beating the heat is the name of the game, incorporating fresh, seasonal ingredients and eclectic flavor profiles in everything from iced tea to ice cream

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