Flavor of the Week: Jackfruit, a versatile meat substitute

Aug 09, 2020

This large green native of South Asia and Southeast Asia is the world’s largest tree-borne fruit: It can grow up to three feet long and weigh more than 100 pounds. The ripe flesh of jackfruit is thin and yellow and has a taste similar to...

Restaurateurs celebrate the summer with sparkling mixed drinks and rosé

Aug 06, 2020

Lighter, chilled innovations emerge in the hot weather

Debating the term ‘ethnic’ and where it fits in food and restaurants

Aug 04, 2020

Kruse and Thorn reflect on changing attitudes, and the opportunities they present

Flavor of the Week: Chewy, nutty wheatberry

Aug 03, 2020

Wheatberries are a high-fiber whole grain with a chewy texture and slightly nutty flavor...

Flavor of the week: Chilaquiles, Mexico’s customizable breakfast dish

Jul 27, 2020

This Mexican breakfast dish is the perfect opportunity for menu innovation. Traditionally chilaquiles consist of tortilla pieces cooked in green or red salsa, possibly topped with cheese, onions, meat, avocado or whatever else is on-hand, meaning...

Beverage directors reassess staffing as restaurants reopen

Jul 23, 2020

As operators expand beyond skeleton crews, drink specialists take on new roles

Restaurants Rise: Trend watchdogs on pandemic-proof menu innovations and surprising menu trend revivals

Jul 23, 2020

Menu trend experts Bret Thorn of Nation’s Restaurant News and Restaurant Hospitality and Nancy Kruse of The Kruse Company discussed how trends like QR codes are getting new life and innovations like alcohol to go are making headlines as the dining...

St. Louis restaurateur Gerard Craft uses lessons learned during coronavirus pandemic to expand consulting business

Jul 20, 2020

His Niche Food Group restaurants are reopening, but having other irons in the fire has helped the business survive