What brings customers back to your restaurant? Great food and great service immediately come to mind, of course, but creative and craveable signature items also help you carve out a memorable niche. Our recipe section provides examples of specialties that sizzle and sell the experience of eating at your restaurant. Chef Charles Brassard at Cafe Colette in Williamsburg, NY, shares his recipe for Pan-Roasted Trout. He uses locally sourced ingredients whenever possible, and his signature ...

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