2010 March: Feeling Blue?

January 31, 2013 |

2010 March: Feeling Blue?

To say blue cheese is an assertive cheese is to put it mildly. At its best, blue cheese is creamy, pungent, acidic and complex. It works well with other strong flavors, like fiery barbecue sauce, garlic, onion and bold spices. One of blue cheese’s many dimensions is sweetness, which plays well against tart ingredients, such…Read More

2010 March: Tabels vs. Seats

January 30, 2013 |

2010 March: Tabels vs. Seats

Restaurant operators tend to think of capacity in terms of the number of seats, but this is incorrect, says Dennis Lombardi, executive vice president-food strategies for WD Partners, a design development fi rm in Columbus, Ohio. Instead, capacity depends on the number of tables. “The tables will get used up first,” he explains. “And if…Read More