seasonal

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.

Pumpkin LTOs are coming out early—but are the pumpkins?

By Sara Rush Wirth on Aug. 19, 2016

Will the looming pumpkin shortage pose a problem for the many chains that bank on autumn LTOs?

Celery & celery root

By Restaurant Business Staff on Sep. 01, 2001

Good old reliable celery is so commonplace, it's often overlooked by chefs searching for more vegetable excitement. Celery root—which comes from a different but related plant—is a stranger in many American kitchens.

Manufacturer Spotlight May 2006

By Restaurant Business Staff on May 15, 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Non-Alcoholic Pairings

By Restaurant Business Staff on Sep. 07, 2007

Pair non-alcoholic drinks with food to increase your profits.

Football Fever

By Restaurant Business Staff on Jan. 06, 2009

With football playoffs in full swing, restaurants are busy cooking up game day specials. These places are matching menu items to the excitement on the field.

A distributor chef with muscle

By Restaurant Business Staff on May 01, 2010

If your impression of a distributor chef leans more toward a salesman in a chef’s coat, you’ve not met Daryl Shular.

Food

Killer tomatoes

By Patricia Cobe on Sep. 01, 2011

Tomato lovers may start getting gloomy as summer draws to a close, but there are still plenty of reasons to rejoice. Local red, yellow, orange, purple and striped beauties are at their peak well into September and even October, depending on locale. And restaurants are going beyond salads and BLTs to make the most of them.

Financing

Spring's in full swing

By Patricia Cobe on May 01, 2012

With flowers blooming and vegetables sprouting in colder climes as early as March this year, chefs in the Midwest and Northeast were able to get a head start on spring menus.

Thanksgiving feasts

By Restaurant Business Staff on Nov. 20, 2012

These restaurants are taking the stress out of preparing the traditional turkey dinner by giving customers a relaxing, no-cook option on Thanksgiving day. Check out their bountiful holiday specials.

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