Top Ten Red Wines Under $10
At the recent seventh annual Beverage Testing Institute's World Value Wine Challenge, they sought out the best-tasting wines under $20 in four price categories. Below is the list of top red wines under $10, with scores and prices...
Think Small
A growing number of operators are finding that less is more. Less space means lower labor, rent and development costs and, if they can balance the smaller...
Generation Next
We already have a good idea about what skills the current crop of culinary school students will have when they start full-time restaurant work. But what...
A Big Punch for Menu Labeling
If you believe, as does Thomas Frieden, New York City health commissioner, that customers will flock to restaurants that list the nutritional content...
Savory Ingredients in Cocktails
Chefs, be forewarned. Your resident mixologists may well be raiding the walk-in searching for fresh ingredients to incorporate into their cocktails. High...
OBESITY: NEW YORK SAYS WATCH WHAT YOU EAT, NEW MEXICO SAYS TAKE A HIKE
Readers may be wondering: The New York City mandatory menu labeling regulation? Didnt a federal judge just shoot that one down? One did, late last fall....
Going for the Green
It’s no longer a question as to whether there is a trend toward “green” restaurants, sustainably raised local ingredients and the like. The discussion among many operators has moved on to how best to leverage this trend to maximize incremental revenue...
Tap Into Texting
We have to tip our hat to the people at Papa John’s. They’ve figured out how to engage a younger audience in a way that should not only really move the merchandise, but enable the company to build a valuable marketing database in the process...
A NEW PRESCRIPTION FOR ZAGAT
In mid-January, Zagat Survey founders Tim and Nina Zagat announced they had hired Wall Street dealmaker deluxe Goldman Sachs to find a strategic alternative...
Operator Re-Up For The Obesity Wars
Nutritional activists are probably still amazed by how rapidly their campaign to eliminate trans fats from restaurant food came to fruition. Just last...
DONT DRINK THE WATER...AND DONT EVEN THINK ABOUT THE FOOD
The FDA move on seafood came at the end of a bad spell for Chinese products imported into the U.S. Pet food made with aminopterin-laden wheat gluten caused...
Swirl, Sniff and Sip
THE NOSE KNOWS: Two buds sniff out the good stuff in California wine country. For the podcast with Marianne Frantz and Gail Bellamy, visit www.restaurant-hospitality.com...
TRANS FAT: GOING, GOING...JUST ABOUT GONE
This issue came to a head early last winter when the New York City Board of Health passed its no-trans-fat regulation on Dec. 5, 2006a then-unthinkable...
Headed For the Top
Bonus Appearance: Keynoter Carly Fiorina (l.) stuck around to share negotiating tips during Dr. victoria Medvec's executive track session. Time For A...
Higher On The Hog
A SNOUT FULL: Chefsand guestscrave the taste of pork. It seemed innocent at the time. "Ruhlman!" said Michael Symon, chef-owner of Lola in Cleveland,...
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