Trending this week: Menus without borders, more

10. What makes the mocktail

Punch Bowl Social

Foraged ingredients, wild aromatics, housemade syrups and artisanal shrubs... the trendy touches for cocktails can also make the mocktail.

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9. Practical tools for running your restaurant

Quiverr

Here are some helpful products to keep your operation going smoothly.

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8. Guy Fieri: Just be yourself

The celebrity chef gives advice on how to be your own kind of star.

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7. Ben Ford to launch fried-chicken sandwich concept

Ben Ford

The Los Angeles-based chef and restaurateur plots growth with a co-founder of Houston’s.

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6. Chefs add a kick with Vietnamese fish sauce

Thinkstock

Salty and sweet varieties gain play on US restaurant menus.

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5. Taking out the trash

Fin & Pearl

Restaurants get creative in their efforts to reduce food waste.

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4. What we’re reading: Designing a viral restaurant, giving kitchen staff a bigger cut and more

Vivien Killilea/Getty Images Entertainment/Getty Images

Restaurant Hospitality scours the Web for interesting reads on restaurants, food, chefs and more. This week, we find out about the designer helping restaurants go viral, a new way to raise salaries for kitchen staff and an old culinary technique that’s new again.

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3. The Guy Fieri Effect

The Diners, Drive-Ins and Dives alumni dishes on what happens to business after the show.

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2. Matthew Kenney’s plant-based world blossoms

Sakara Life

The chef and businessman sees boundless opportunity in vegan foods.

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1. Menus without borders: The mashup paradox

Kye's

Consumers say they want adventure. But do they?

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