Typically in the later hours you’re going to be working with the skeleton crew, so you’re not going to be able to field the entire menu. You’re not going to be able to cook it all at the same time. Add to that, traffic is going to be lighter, so you can’t have a lot [...]
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Diners want more variety in sandwiches, with expectations highest in those aged 18 to 24. According to a new report from foodservice industry consultant Technomic, only about half of consumers polled (52 percent) were satisfied with the variety of sandwiches available at sub shops and delis, while just 42 percent were satisfied with the sandwich [...]
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On Tuesday evening, I had the pleasure of attending the New York Times TimesTalks “The Way We Eat Now” discussion with Traci Des Jardins of Jardiniere, Thomas Keller of The French Laundry, Michael Mina of the Mina Group and Kim Severson, New York Times dining reporter. Moderated by Frank Bruni, staff writer for The New [...]
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Some food companies are hitting their labs to try to torque up flavorings to appeal to the country’s expanding palates, and, of course, boost sales of snacks, drinks and even main courses. Arugula and ancho-chile sauce now appear at restaurants like Chili’s where there was once only iceberg lettuce and mayonnaise. PepsiCo Inc.’s Frito-Lay brand [...]
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Mendelsohn was on hand at the 2010 National Restaurant Association Show in Chicago to present an award to the winner of the Dawn Professional “Make Your Restaurant Shine” contest, Martha Bralkowsi, owner of Jordan’s Bar and Grill in Ridgway, Pennsylvania. “I actually started as a dishwasher out back of my parents’ restaurant, so I know [...]
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“The LudoBites model is the epitome of the 21st century marketplace, where the chef, not the restaurant, is the name of the game, and where novelty (not to mention news value) counts far more than musty testaments to past greatness,” writes Josh Ozersky for Time. And don’t forget — there is also his attorney wife, [...]
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Casual fine dining has been one of the most significant trends this century as chefs have stripped away some of the more symbolic aspects of upscale restaurants and infused food with more personality and whimsy. This trend is flourishing in Pittsburgh, where lately restaurant menus have been full of classic American comfort foods of the [...]
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Natto is the latest Japanese food to try to find its way to the U.S. Many Americans already eat sushi, drink sake, and incorporate ingredients such as shiitake mushrooms and soba buckwheat noodles into their cooking. There were 14,000 Japanese restaurants in the U.S. in 2009, according to the Japan External Trade Organization, which has [...]
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The new bone-in ribs, which have been tested in various markets and use the chain’s new batch broilers that are now in nearly all domestic Burger King units, are priced at $7.99 as a six-piece combo meal in Dallas and $7.49 in Chicago. An eight-piece ribs meal is available in both markets for $8.99. The [...]
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Up in West Harlem at Smoke Jazz & Supper Club (2751 Broadway), chef Patricia Williams jazzes up her sheep’s milk ricotta, fava beans and truffle oil crostini with pitch-black garlic. “It has a wonderful taste and the aroma of mushrooms,” Williams says of the vegetable, which turns black thanks to a fermentation process. The $12 [...]
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