Restaurant Hospitality

Restaurant Hospitality

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Feb. 1, 2012
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Restaurant Hospitality

Berry Blue Smoothie 1

Yield: 4 servings (about 5 cups). 2 cups fresh or slightly thawed frozen blueberries 1 8-oz. container lowfat vanilla yogurt 1 cup milk 1 can (6 oz.) unsweetened pineapple juice 3 Tbsp. honey 1½ cups ice cubes (about 16 cubes) In container of an ......More
Feb. 1, 2012
article
Restaurant Hospitality

market place

Fruit Solutions Dole Fresh Frozen Fruit helps you offer year-round fruit on your menu to please health-conscious patrons. For ideas about menuing fruit-forward dishes, and for recipes in every menu category, including the sauteed peaches and spinach ......More
Feb. 1, 2012
article
Restaurant Hospitality

Turkey Mushroom Avocado Benedict

From: Rosine's Restaurant, Monterey, CA...More
Feb. 1, 2012
article
Restaurant Hospitality

Fettuccini with Pancetta, Chard and Fried Egg

From: Chef Kiera Moritz, Steel Magnolias, Valdosta, GA (formerly of Pacci Ristorante, Atlanta)....More
Feb. 1, 2012
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Restaurant Hospitality

Menu Inspirations Featuring Eggs

Eggs work equally well for morning menus, appetizers and late-night bar foods....More
Feb. 1, 2012
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Restaurant Hospitality

Potato, Sausage and Egg Gratin

From: Chef/Owner Andy Husbands, Tremont 647, Boston, MA...More
Feb. 1, 2012
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Restaurant Hospitality

Hakuna Frittata

From: Executive sous chef Michael Reining, Postrio Cafe & Bar, San Francisco. Yield: 10 servings. 1 sheet parchment paper 1 Tbsp. olive oil 2 large onions, thinly sliced 3 cloves garlic, finely minced 8 eggs ⅓ cup Parmesan cheese, grated 1 Tbsp. fresh ......More
Feb. 1, 2012
article
Restaurant Hospitality

A Digital Signage Primer

As the digital revolution expands into the foodservice industry, many restaurant owners face challenges....More
Feb. 1, 2012
article
Restaurant Hospitality

Chorizo, Rice and Egg Wrap

Yield: 12 servings. 1 lb. chorizo sausage 3 cups green or red peppers, chopped 2 cups yellow onions, chopped 2 Tbsp. garlic, minced ½ cup fresh cilantro, minced 1½ qt. long grain brown or white rice, cooked 24 large eggs ½ cup water ½ cup scallions, ......More
Feb. 1, 2012
article
Restaurant Hospitality

Low-Ball Luxury

Looking for ways to pamper your guests without breaking the bank? Read on....More
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