Jan 11, 2012

Giving vegetables a global accent

Jan 09, 2012

Not another newsletter! Well, yes and no. It is another newsletter, but this one reflects the joint efforts of Restaurant Hospitality and Nation’s Restaurant News. We’re now on the same team so we’ve decided to put our collective muscle together...

2012 Restaurant Trends with Room to Grow

Jan 04, 2012

If they can make it in New York, can they make it anywhere? From sandwich shops to fried pizza, longer wine lists and more vegetarian fare, New York-based Seasoned Hospitality Consulting & Management’s Stephen Loffredo says a number of hot...

Fair-Themed Restaurant Cooks Up Endless Summer

Jan 04, 2012

Just when you think there can’t be any untapped niche left in the restaurant business—let alone one that comes with a built-in customer base—along comes The Fair. This just-opened Edmonds, OK, restaurant specializes in concession food items...

Top 12 Customer Loyalty Trends for 2012

Jan 04, 2012

Take a look at how to engage and retain customers without wasting time and money

A Half-Dozen Trends to Look For on Menus in 2012

Jan 03, 2012

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Chef Recipe of the Week

Jan 03, 2012

Sandwiches sell. What’s more, their fillings, condiments and presentation styles have gone global. Check out Chef Jet Tila’s recipe for the Oxtail Banh Mi at Bistronomics in Los Angeles.http://restaurant-hospitality.com/recipes/oxtail-banh-mi0112...

Kiosk Extra

Jan 01, 2012

Let's hope your schedule is flexible. It's always worth attending the NRA Show in Chicago, which is why many operators have the third week in May circled on their calendars. So be aware that the National Restaurant Association has announced that...

Up All Night With Michel Richard

Jan 01, 2012

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