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> Gail Bellamy
Articles by Gail Bellamy
Sandwiches Step Out
SANDWICHES STEP OUT SANDWICHES STEP OUT Since casual dining and comfort foods have claimed Americas attention, the sandwich has assumed a new prestige.
Breakfast and Brunch
BREAKFAST AND BRUNCH BREAKFAST AND BRUNCH Morning meals have gone global, with entrees such as frittatas, breakfast wraps, crepes and smoked seafood.
Specialties from the Sea
Specialties From the sea SPECIALTIES FROM THE SEA Menus today offer a proliferation of seafood items, including freshwater and saltwater varieties of
Soups and Stews
Soups and Stews SOUPS AND STEWS Broths, chowders, chilis and stews. . .All of these one-bowl wonders make for great winter warmers that heat up your menu.
Dessert Magic Dessert Magic Sweet endings take many forms. According to data from MenuTrends 2001, chocolate is the most common dessert flavoring, more
International inspirations are in evidence on todays seafood menus, and that trend is a tribute to the versatility of fish and SEAFOOD SENSATIONS International
Vegetarian Inspirations According to U.S. Department of Agriculture estimates, Americans consumed 464 pounds of vegetables and melons per capita last
B Breakfast and brunch call for creative menu items that entice customers to try new tastes. For instance, the seven Cos locations in Chicago recently
Signature Sandwiches SIGNATURE SANDWICHES Sandwiches are hot. In many cases, thats a literal statement: Grilled panini combinations, Philly cheesesteak
Morning Menus Morning Menus When it comes to industry trends, it was only a few months ago that Bob OBrien, president of NPD Foodworld, told attendees
Industry performance mixed, but independents stay strong
Ready to live in the cloud?
How to cultivate loyalty through a culture of success
Try loyalty programs if deal fatigue sets in
13 beef trends for 2013: Steak in the future
Is food fraud on your menu?
Are you properly seating guests?
Do you openly swab the deck?
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