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Seasons 52

Don't just offer desserts, sell them!

 By Restaurant Business Staff on Feb. 20, 2008

Anybody can offer a dessert menu, but how do you read your customers to know the best approach to make the buy a dessert. Here are some suggestions.

January 2010 Menus

 By Restaurant Business Staff on Jan. 20, 2010

Links to menus from restaurants featured in stories in the January, 2010 issue of Restaurant Business magazine.

Darden Boosting Healthy Menu Options

By Restaurant Business Staff on Sep. 19, 2011

ORLANDO (September 19, 2011)—Darden Restaurants, the world’s largest full-service restaurant company, has committed to boosting the nutrition of both its...

Nominations Open For 2012 Produce Excellence in Foodservice Awards

By Restaurant Business Staff on Nov. 15, 2011

WASHINGTON, D.C. (November 15, 2011)—The United Fresh Foundation is looking for nominations for the upcoming 2012 Produce Excellence in Foodservice Awards...

Technology

Chefs' favorite apps

By Joann Whitcher on Jun. 05, 2012

We asked chefs to name some of their favorites; as we would expect, apps that make chef’s lives in the kitchen easier are the most popular.

Pumpkin Take Two

By Restaurant Business Staff on Oct. 10, 2012

Fall means pumpkin season, and this gourd is limitless in its culinary applications. From sweet to savory, pumpkin adds a seasonal touch to menus across the country.

Why food matters: Industry leaders share their smarts

By Patricia Cobe on May 01, 2013

Four luminaries of the restaurant and food industries took the stage at a Culinary Institute of America event last week to share their culinary philosophies and formulas for success. The quartet—Rick Bayless, Cliff Pleau, Daniel Humm and Walter Robb—was there to be honored with a 2013 Augie Leadership Award, a CIA honor now in its seventh year.

Food

Glassware goes creative

By Restaurant Business Staff on Jul. 17, 2013

It may be hard to outdo Chicago’s Boarding House restaurant for a nontraditional use of glassware—9,063 wine glasses are suspended from the ceiling as part of a shimmering light fixture. While that may be a bit “over the top,” many restaurants are using glassware for other things besides beverages.

Future 50: Emerging Brands

Seasons 52

Jul. 14, 2014

Fresh, local ingredients prepared with an eye toward health and presentation set this full-service concept apart.

Future 50: Emerging Brands

Seasons 52

Jul. 18, 2014

Darden Restaurants moves decidedly upmarket with Seasons 52, a stylish grill and wine bar. Fresh, seasonal ingredients and healthful preparations form the menu, which boasts that no item exceeds 475 calories.

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