August 1, 2008
Articles
Handling Tips and Crisis Situations
Some time back a friend who runs several restaurants explained how he collects a large chunk of tips given to his coat checkers. He said the coat check...
Steven Greene
A few months back, Steven Greene returned from a several-week cooking gig with Thomas Keller at the French Laundry in Napa. The two had met months earlier...
Sushi? Sure.
It's one thing for a young restaurant chain to say it wants to be the next P.F. Chang's, quite another to pull it off. But Kabuki, a small chain just...
For This Chef, Cleveland Rocks
It's a familiar tale: Boy grows up, makes good, travels the world, tastes life in the big city, starts a family and realizes that his hometown wasn't...
Give Your Restaurant An Eco-Makeover
Socially responsible marketing is about doing good. Even though your business may do plenty along those lines already, in this current do-good-and-win...
10 Thoughts from Gale Gand
One thing you don't know about me is that I never set long-term goals. I'm grateful for all the good luck that befalls me as I let life happen. I'm most...
Ready to Rumble
If you think you've got a jam-packed schedule, check out what Richard Rosendale is looking at. Not only is he busy as executive chef/owner at his spectacular...
The Stars Are Shining Along The Potomac
No one makes toiling in the restaurant industry seem more glamorous than the folks at the Restaurant Association of Metropolitan Washington. The DC-based...
Time to Capitalize on Your Customer Base?
Mid-scale chains can't compete with customer loyalty programs like The Palm's 837 Club, where $150,000 in cumulative spending earns a trip for two to...
Kiosk What, Where & When
AUGUST 9-12 THEIR TURN TO LEARN The Council of Hotel and Restaurant Trainers gathers at the Gaylord National just outside Washington, DC, for CHART's...
Kiosk Extra
Expansion Mode: Ready to breathe new life into your existing concept or maybe open a new one? Then start making your plans to attend Restaurant Hospitality's...
Sage's New Haute Shot
You Don't Have to Look hard to see Peter Karpinski's fashionable, eclectic style in any of Sage Restaurant Group's properties. Sage operates Second Home...
Top 10 Growth Chains 2008
Certainly you don't need to be told how tough it is out there in restaurant land. By many accounts, making ends meet hasn't been this difficult in decades....
There Will Be Lines
You can't get more things right about restaurant chain development than founder Steve Ells and the rest of his management team have done at Chipotle Mexican...
Choy's Chops
With A Wide Grin, Chef Sam Choy, The Hawaiian Culinary Ambassador, welcomes all to dine on Sam Choy Cuisine in American Airlines' Premium Class. The James...
Do's and Don'ts of Seller Financing
In today's tight business-for-sale marketplace, an owner's willingness to finance the sale gives him an edge over the competition. But owner financing...
It's Never Too Late to Plan
It was your dream to open your own restaurant. You probably remember the first night you sketched it all out on a cocktail napkin over drinks with a friend....
Eight Ways to Plug Costly Profit Leaks
Profit leaks are lurking deep inside almost every restaurant operation, silently draining off those hard-earned dollars. Some are harder to detect than...
Light Latin Inspirations
Flavors of South and Central America suit today's healthful dining focus, while satisfying customers who crave an out-of-the-ordinary experience. Consider...
Steven Greene
Devereaux's, Charleston, SC. Yield: 5 servings. Braised Napa Cabbage: 1 head napa cabbage, sliced thin 6 cloves garlic, sliced 6 shallots, sliced cup...
Peruvian-Style King Crab and Fire-Roasted Piri Piri Tomato Salsa Cocktail
Yield: 6 servings. 1 16-oz. container Phillips King Crab Meat, larger pieces cut into medallions 1 ear Peruvian purple corn, kernels scraped from cob...
Mango Barbecue Lamb Tacos
From: Michael Blum, Michael's Kitchen, Hollywood, FL. Yield: 12 servings. 12 American Lamb hindshanks 2 Tbsp. salt 2 Tbsp. pepper 6 Tbsp. olive oil 12...
Idaho Potato Enchiladas with Cilantro Crema
From: Chef Scott Neuman, Oba!, Portland, OR. Yield: 4 servings (8 enchiladas.) Enchiladas: 1 lb. Idaho russet potatoes, diced, peeled and blanched 2 oz....
Grilled Skirt Steak with Avocado Corn Relish
From: Chefs Mary Sue Milliken and Susan Feniger, Border Grill and Ciudad restaurants. Yield: 6 servings. cup cumin seeds 6 jalapeno chiles, stemmed, cut...
Pear and Pepper Quesadilla
Yield: 12 servings. 1 qt. Pacific Northwest Canned Pears, drained, diced 1 qt. red bell pepper, diced 1 qt. ham, diced 3 cups scallions, sliced 2 cups...
Avocado Mousse
Adapted from: Chef Roberto Santibanez, Maria Maria and Revolucion (opening September 2008, NYC). Yield: 6 servings (3 cups mousse, cup puree). 1 package...
Fire-Grilled Pineapple Salad
Yield: 12 servings. 24 Dole Pineapple Slices, drained 4 heirloom tomatoes, sliced thick 8 oz. Gorgonzola cheese, crumbeld 1 cups Italian herb vinaigrette...
Blueberry Mango Colada Salad
Yield: 4 servings. 2 cups fresh blueberries 2 mangos, peeled, seeded and sliced (about 1 cups) cup frozen pina colada mix, thawed 1 Tbsp. dark rum (optional)...
Mushroom Tamales
From: Chef Hugo Ortega, Hugo's, Houston. Yield: 24 servings. For Masa: 2 lb. fresh masa for tamales cup lard, softened cup chicken stock to taste, salt...
White Salad
From: Chef Douglas Rodriguez, De La Costa Restaurant, Chicago. Yield: 1 salad. 1 oz. green California seedless grapes head frisee lettuce oz. feta cheese...
Peanut Soup
From: Executive chef Richard Hetzler, Restaurant Associates, Mitsitam Native Foods Caf, National Museum of the American Indian, Washington, D.C. This...
Turkey Takes it Easy
Casual dining recipes like the ones herein feature turkey for brunch, lunch or dinner and offer a break with tradition. Yield: 16 wraps. 2 lb. finely...
Miniature Roast Turkey Dinner Sliders
Yield: 50 servings. 1 qt. hot water 8 oz. butter 1 28-oz. bag Uncle Ben's Classic Cornbread Stuffing Mix 100 soft yeast rolls, 2", split, warm 6 cups...
Sweet Potato Turkey Hash and Poached Eggs
Yield: 8 servings. 3 cups cooked turkey, cubed 6 Tbsp. canola oil 1 cups sweet potatoes, peeled and cubed cup white onion, diced cup red bell pepper,...
Chile: South America's Cornucopia
There's a reason so much more produce seems to come from Chile these days: Chile's mild, sunny climate and geography closely mirror another global agricultural...
Reaching Out to Beer Lovers
It's a banner year for those consumers who love beer. With more brew brand choices than ever before, smart operators tempt patrons with beer flights paired...
Master Mixologist recipe
From: Audrey Saunders, The Pegu Club, New York City. Yield: 1 serving 2 oz. gin oz. orange curacao oz. fresh lime juice 1 dash Angostura Bitters 1 dash...
Audrey Saunders
I have to have a martini. Two at the very most. After three I'm under the table, after four I'm under the host. Dorothy Parker This saucy quote was often...
Speed Thrills
Speed is the name of the game in foodservice today. Operators are under constant pressure to provide quality food in a hurry, la minute, instead of keeping...
Menu News
Simple-to-Use Sauces Custom Culinary Gold Label Ready-To-Use Sauces deliver authentic flavor in a convenient heat-and-serve pouch. Quality ingredients...
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InThisIssue
Features
-Low-Ball Luxury
Editorial
-The Waiter's Stoned and the Cook Quit
Tricks of the Trade
-Right Site
10 Thoughts
-A Digital Signage Primer
Well-Equipped
-How to Buy the Right Food Processing Equipment
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Gail Bellamy interview
RH Executive Food Editor Gail Bellamy was recently at the Natural Products Expo West in Anaheim, CA. Here's just a sampling of what she found.Check out the video
NRA Show Videos & Issue Highlights
See new products, services and ideas we found at the 2011 show.
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