Restaurant Hospitality
Home > Gail Bellamy

Gail Bellamy

Articles by Gail Bellamy
9 vintage sandwiches: What was hip in 1956 2
How sandwich ideas have evolved
16 recipes for Cinco de Mayo celebrations
Here are 11 Mexican-inspired recipes—created at restaurants ranging from Fonda in New York City to Rosa Mexicano Restaurants and La Salsa Fresh Mexican Grill.
10 small plates recipes for Soyfoods Month in April 
Explore the possibilities for menu inspirations featuring plant-based protein
National Ravioli Day: A pasta promotion opportunity
On March 20, restaurants around the country can leverage National Ravioli Day
Doughnuts rise again
Doughnuts are as hot now as they were during their previous comeback in the 1930s.
Restaurants celebrate National Margarita Day with special promotions
Feb. 22 is filled with splashy promotion potential for full-service restaurants.
Quinoa salad ideas for Lenten menus
Quinoa is an ancient grain that has maintained its relevance.
Rosy and cozy: Valentine’s Day promotion ideas
Here’s what various restaurants are offering for their romantic repasts this year.
Five egg trends for 2013: Egging us on
Eggs occupy an impressive amount of space on restaurant breakfast menus, and it doesn’t seem likely that will change anytime soon.
Trends in a glass: Classic cocktails reinvented
Consider three recipes to help liven up your establishment's post-holiday cocktail experience.
Mighty whiskey: Brown spirits are golden
Our cocktail landscape is changing—shifting from neutral white spirits such as vodka to more robust drinks featuring brown spirits.
13 beef trends for 2013: Steak in the future
Strip steak, slow-cooked beef, and surf and turf are expected to be popular on restaurant menus next year.
Seasonal sips with a holiday twist
Consider these promotable drink ideas to offer a flavor of the season.
12 tasty bites: Appetizers with holiday appeal
Finger foods, one-bite wonders, skewers, satays and savory lollipops create just the right party mood.
Turkey's appeal transcends the big day
Gearing up for the big holiday? Try these variations on a poultry favorite.
Editor's Picks
  1. Industry performance mixed, but independents stay strong  
  2. Ready to live in the cloud?  
  3. Try loyalty programs if deal fatigue sets in  
  4. 13 beef trends for 2013: Steak in the future  
  5. Is the party over for automatic gratuities?   

Current Issue
Is food fraud on your menu?
Are you properly seating guests?
Do you openly swab the deck?
CURRENT ISSUE
 / ARCHIVE
Twitter Facebook Youtube Linkedin RSS Feeds Google Plus

Click Here for More Jobs

 
Navigate Restaurant-Hospitality.com
Penton Restaurant Group
Copyright © 2013 Penton Media, Inc