RH Staff

RH
Staff
Articles
Future looks bright for independents, Technomic says
Consumers are expected to gravitate toward independent restaurants and smaller chains in the next decade.
Yelp reviews gain even bigger audience  2
For better or worse, online ratings of your restaurant are about to reach many more potential diners
Full-service owners vying for share of fast-casual market 
Restaurant industry growth is concentrated in the fast-casual segment right now, but full-service operators can still get their share.
Seasonal desserts: What customers want 
Customer cravings change with the seasons. Your dessert offerings should, too.
Low-cost ways to boost staff engagement 
Simple behaviors can create a happy environment and more loyal employees.
Minimum wage hike: Plan your strategy now 
Is there a good way for restaurants to embrace what seems to be an inevitable increase in minimum wage?
Gnocchi in Gorgonzola Cream with Red Grapes 
California Table Grape Commission From: Chef Kenneth Skinner, PortaBella/ Merlot Bistro, Carmel, CA. Yield: 5 servings. 1 Tbsp. minced garlic 112 Tbsp.
Tomato Water-Poached Halubut with Fennel Garlic Confit 
From: Chef Ryan Littman, JW Marriott Starr Pass Resort & Spa, Tucson, AZ. Yield: 4 servings. Tomato Water: 5 lb. tomatoes, seeded and diced 2 Tbsp. snipped
Author! Author! 
Ten years ago, at age 31, this Rumson, NJ, native, a Wharton MBA, opted out of a career in health care consulting to open her restaurant. Shes guided
Roasted Gorgonzola- Stuffed Sweet Onions 
National Onion Association From: Regional corporate chef Duane Keller, Western Golf Properties, Gainesville, Va. Yield: 12 servings. Roasted onions: 12
Black Olive Madeleines 
From: Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. Yield: 24 cookies. 1 cup + 1 Tbsp. cake flour 12 tsp. baking powder 14 tsp.
Perfectly Quotable 
I used to use the name Mr. Stench; it was funny to be in a posh hotel and hear a very proper concierge call out, Mr. Stench, please. Johnny Depp on using
Seared Shrimp with Roasted Pepper Salad and Grilled Parmesan Polenta 
Ocean Garden From: Chef Jeremy Anderson, Elliotts Oyster House, Seattle. Yield: 4 servings. 8 Ocean Garden U/10 Authentic Mexican Shrimp 14 cup olive
Cumin-Rubbed Steaks with Corn Coulis 
Certified Angus Beef Yield: 12 servings. 12 8-oz. Certified Angus Beef ribeye, cucina or filet of rib steaks as needed, olive oil 2 Tbsp. brown sugar
Red Hot in Vegas 
THE BUZZ: The 9th Annual Concepts of Tomorrow Conference was a beehive of activity. Contributing to the festivities were Rising Star Michael Solomonov
Penton Restaurant Group

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