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Red Mango

Food

Skinny sipping

 By Thomas Henry Strenk on May 23, 2013

Summer means a few drinks on the patio, but with an eye toward still fitting in the swimsuit. That’s why low-cal drinks are so popular now, popping up on menus like fresh flower blossoms.

Keeping spirits high

 By Restaurant Business Staff on Nov. 01, 2009

Contrary to popular belief, the entire beverage alcohol sector is recession-resistant, not recession-proof,” said Distilled Spirits Council (DISCUS) CEO Peter Cressy at an annual industry briefing.

Food

Going with a new grain

By Restaurant Business Staff on Jul. 17, 2013

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.

Punch-drunk desserts

By Restaurant Business Staff on Mar. 01, 2010

Restaurant guests are ending meals on a tipsy note as chefs give desserts a little—and literal—punch. The liquor-laced sweets fuse dessert and after-dinner drink into one.

Meet the Chef: King Phojanakong

By Restaurant Business Staff on Oct. 24, 2013

With a Filipino mother and Thai father, it would seem that Chef King Phojanakong is the ideal chef to bring Southeast Asian cooking to a wider audience.

Semifreddo

By Restaurant Business Staff on Jun. 30, 2010

Translated as “half cold,” semifreddo is popping up on summer dessert menus. This partially frozen treat is a delicious way to beat the heat.

Beverage

Better-for-you cocktails

By Thomas Henry Strenk on May 05, 2014

Two operators are mixing up cocktails targeted to the health-conscious drinker. Check out these healthy restaurant menu ideas.

Scoring points

By Restaurant Business Staff on Jan. 15, 2005

How do you satisfy customer demands for healthy menu items, and keep your competition on the sidelines? Applebee’s Kurt Hankins scored big to win the dieter’s game.

Iced Tea Drinks

By Restaurant Business Staff on Aug. 11, 2010

Iced tea has long been a warm weather staple, especially in the South. But the beverage is not considered trendy compared to inventive iced coffee drinks with flavors like caramel and hazelnut.

Building to a Caribbean beat

By Patricia Cobe on Jul. 15, 2014

Pollo Tropical's new prototype reinforces its Caribbean menu.

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