2010 February: Perenial Powerhouse

2010 February: Perenial Powerhouse

Call them chicken tenders, chicken fingers or chicken nuggets — they all sound good to diners. According to Technomic’s Appetizer Consumer Trend report (March 2009), two-thirds of consumers polled say that they order chicken strips “sometimes” or “more often” when they eat out at restaurants. That same report illustrates how operators are responding to thatMore »

Chicago-style Deep Dish: Going Deep

2012 November: Going Deep

Nothing says Chicago like deep-dish pizza. This unique pie stands out with a crisp, biscuit-like crust that comes up the sides of a three- inch pan. It’s thick with cheese and other ingredients, and then topped with a chunky tomato sauce and baked for 30 to 45 minutes. Chicago is heavy with pizzerias that offerMore »

Primer for Food Safety

Primer for Food Safety

There’s nothing sexy about food safety. But running a professional kitchen with proper food-safety protocols in place is the most important aspect of an operation. Not only can a poor health inspection be costly through fines, it can also devastate the restaurant’s reputation. And with a branding of unsafe practices, an operation has a difficult,More »

So Cool

Chocolate Gelato

Make this summer sweet with gelato Gelato –– that dense, creamy, wonderful Italian frozen dessert –– is not the exotic, foreign entity it once was. But although it has found its way onto restaurant menus across the country, it still offers menu distinction to operators. Flavors are limited only by imagination and range from theMore »

So Sweet!

Amaretti Cookies

Creative desserts boost check averages   Gaining a competitive edge in today’s crowded market is more crucial than ever. Diners expect the moon and the stars — preferably locally sourced, homemade and at a great price. Desserts offer a great way to distinguish an independent from the chain restaurant down the street — or fromMore »