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Red Mango

Financing

A root for dessert

 By Restaurant Business Staff on Dec. 01, 2011

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.

Food

Cultivating a backup plan

 By Patricia Cobe on Jul. 20, 2015

More than 50 percent of the U.S. fruit, vegetable and nut supply comes from California, which could be bad news for some operators if the drought continues.

Ceviche

By Restaurant Business Staff on Jun. 26, 2008

The variety of ceviche—also spelled seviche or cebiche—offered on menus from New York to California proves just how hot heatless cooking has become.

Marketing

Franchisees in social media

By Amanda M. Westbrooks on Mar. 01, 2012

Top franchisees' take on social media marketing.

Red Mango

Jun. 11, 2017

Positioning itself as a healthy alternative to ice cream with all-natural nonfat frozen yogurt

Menu: Where's the wheat?

By Restaurant Business Staff on Nov. 01, 2008

Wheat is missing from gluten-free menus--and a growing number of customers couldn't be happier.

Food

Salad days

By Patricia Cobe on Jul. 01, 2012

With a change in ownership in 2010, Daphne’s Greek Café became Daphne’s California Greek, a fresh, healthy Mediterranean-Californian concept.

Tropical Salads

By Restaurant Business Staff on Mar. 02, 2009

A taste of the tropics can put customers in a sunny frame of mind during the last chilly blasts of winter. These fresh, healthy salads feature tropical fruits and vegetables that are readily available.

Seafood starters

By Restaurant Business Staff on Dec. 27, 2012

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.

Sorbet

By Restaurant Business Staff on Jul. 02, 2009

Forget lemon and raspberry—there’s a whole world of exotic sorbets out there this summer. Concepts ranging from local scoop shops to fancy restaurants are experimenting with non-traditional flavors and presentations.

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