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.

As seasonally iconic as ramps and snow cones, soft shell crabs are the perfect spring-into-summer seafood. Chefs have from May to September to grab the tender, just-molted crustaceans, which are consumed shell and all, fried, sautéed or even grilled.

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

Picked for the plateAt the first hint of autumn, your customers are probably ready to say good-bye to summer peaches and zucchini and eager to enjoy...

July is National Ice Cream Month and the third Sunday (July 22nd this year) is National Ice Cream Day, both officially designated by President Reagan back in 1984. From single scoop cones to drinkable desserts, operators are offering Americans many tempting ways to indulge this summer.

From liquor-laced pastries to sake sorbets, restaurants are packing in an extra punch at the end of the meal by making desserts a little tipsy.

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.

Not every bar has a barkeep in muttonchops stirring up faithful versions of pre-Prohibition classics. Nor does every restaurant enjoy a steady supply of ingredients for “farm to glass” cocktails. But high-quality mixers can produce similar results.

Chefs strut their creativity with small plates, playing up lighter ingredients and global flavors.

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