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Heirloom and specialty tomatoes

 By Restaurant Business Staff on Jul. 25, 2011

Heirlooms and local tomatoes are now arriving perfectly ripe in what seems like every solid color in the rainbow—as well as stripes. These restaurants make the most of this seasonal bounty, beautifying plates with slices of purple, yellow, orange, green and red to surprise both the palate and the eye.

October: Month of promotional opportunities

 By Amanda M. Westbrooks on Oct. 05, 2011

Any fan of NFL football is aware that October is Breast Cancer Awareness Month, but did you know it’s also Vegetarian Awareness Month? How about Pasta, Pork, Pumpkin, Pretzel, Popcorn Poppin’ and Pickled Pepper Month? And you thought Halloween was fun on its own.

Consumers Place a Premium on Value for Dinner and Late-Night Occasions

By Restaurant Business Staff on Jan. 12, 2012

CHICAGO (January 12, 2012 - PRNewswire)—In the past year, 40 percent of consumers have cut back on away-from-home dinner purchases, largely because they...

Financing

A fresh take on breakfast

By Patricia Cobe on Apr. 01, 2012

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast.

Food

Flexibility = fresh picks

By Patricia Cobe on Jun. 01, 2012

Vermilion’s location in the Washington, D.C. suburb of Alexandria is a stone’s throw from Virginia’s rolling farmland and Chesapeake Bay’s fishing grounds. That’s allowed executive chef Tony Chittum to develop relationships with dozens of farmers and fishermen.

Pizza

By Restaurant Business Staff on Aug. 27, 2012

Everyone has their vision of "the perfect pie," but pizza perfection takes many forms. Some of these pizza makers are piling on unique ingredients and taking pizzas across different departs, while others are sticking to tradition.

Small plates, big impact

By Bill Main on Oct. 13, 1999

Appetizers. Tapas. Small Plates. Starters. Dim Sum.

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