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Rising Star Chefs
> Gail Bellamy
10 soy-rich small plates ideas
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.
Four recipes for a more flavorful fall
Global inspirations draw on spices, fruits and vegetables
Eight tips and four recipes for enhancing the butter experience
Don’t blow your one chance to stand out
Chef Roy Choi reveals 3 tips for social media greatness
Chef Jason Alley: When to riff and when not to
Are wooden boards a good option for table service?
Hospitality demands high touch, high speed
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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