Red Mango

Jackfruit

By Restaurant Business Staff on May 30, 2012

The Southeast Asian jackfruit is the much bigger cousin of the fig and the breadfruit. This huge tropical fruit can weigh up to 100 pounds! Despite it's size, American chefs are slicing, dicing and pureeing the versatile jackfruit and serving it up in cocktails, savory stir-fries, sweet desserts and more.

Leadership

Red Mango owner Brix names Craig Erlich CEO

By Jonathan Maze on Jan. 29, 2018

He's given credit for expanding product offerings and focusing on remodels.

Menu: Where's the Wheat?

By Restaurant Business Staff on Nov. 01, 2008

It's missing from gluten-free menus--and a growing number of customers couldn't be happier.About one in 133 Americans has trouble digesting gluten and as...

Last licks

By Restaurant Business Staff on Sep. 05, 2012

Popsicles and other cool summer treats are soon going into hibernation. But the season is not quite over, especially for the cocktail crowd. These places are still offering these favorite childhood refreshers, spiked with spirits to appeal to an adult clientele.

Pork Belly

By Restaurant Business Staff on Mar. 06, 2009

Pork belly or uncured bacon, typically served roasted with a crispy skin, has long been a delicacy in Roman, Chinese and other classic cuisines. This succulent cut is now the darling of chefs, popping up on menus in a rainbow of global flavors and inventive preparations.

Seasonal produce: Celebrating citrus

By Patricia Cobe on Dec. 31, 2012

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...

Sangria

By Restaurant Business Staff on Jul. 17, 2009

This fruit and wine-based “punch” may have originated in Spain, but pitchers now appear on tables throughout the restaurant landscape, particularly in summer. With numerous possibilities to throw into the mix, sangria is completely customizable and makes a refreshing wine or cocktail option.

Food

Fresh thinking

By Patricia Cobe on Jun. 18, 2013

These days, fussy consumers—and chefs—want local and/or seasonal fruits and vegetables on the menu, often along with the name of the farm.

Foodservice buyer: 2010 preview

By Restaurant Business Staff on Dec. 01, 2009

Optimism is in the air as we look ahead to 2010, but product and menu developers are proceeding with caution.

Consumer Trends

Beat the Heat

Jul. 18, 2013

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

Page 8