Recent Articles in Menu

Member Content Cooking with Chile Peppers: Myths, Misconceptions, and Realities
Oct 7, 2011
Although the chile pepper is very versatile and can be used for several purposes, there are many misconceptions in the culinary industry about how chile should be used. Chef Reed helps clear things up.
Member Content How to Market an Unhealthy Restaurant Honestly
Aug 24, 2011
There are good, honest ways to get customers interested in your restaurant without tricking them. Amanda shares a handful of marketing ideas.
Member Content Is Your Menu Working For You or Against You?
Apr 19, 2011

John takes a look at controlling food costs through menu engineering -- the process of selecting, costing, pricing and evaluating your menu items. 
Member Content Restaurant Digital Displays: Do They Produce Greater Sales?
Apr 6, 2011
The use of digital reader boards, also known as LED reader boards or 3D reader boards or signs, has become increasingly popular as a way to gain customers attention in a world of clutter on the road. Kimberly looks at their impact on sales results.
Member Content Improve Your Menu Engineering
Nov 15, 2010
The process of determining which items need to be removed versus which ones should be added to a menu can be a complex one. Mark walks you through this important excercise.
Member Content Potential Restaurant Trends for 2011
Nov 3, 2010
Andrew Freeman details what he believes may be top trends for 2011.
Member Content Is There Money To Be Made After Hours?
Mar 8, 2010
People are out later more frequently, and many restaurants, especially in urban centers, are responding by catering to late night diners. If done right, the late night scene can energize your restaurant and your bottom line.
Member Content Six Predictions for Restaurant Trends in 2010
Nov 3, 2009
Urban Solace Chef/Owner Matt Gordon shares insight on what's in, out for restaurants in 2010.
Member Content So You Wanna Open A Pizza Joint?
Aug 23, 2009
JBD runs through the guidelines you need to think about when considering starting a pizza restaurant.
Member Content Cooking Out Loud
Jan 22, 2009
Eric Greenspan has never been comfortable in upscale restaurants. "When I go into a fine-dining restaurant, I always get funny looks. I am too loud," he booms.
Member Content Allergic Reaction
Nov 7, 2008
Tom reveals a system to effectively accommodate guests with allergies in your restaurant--because remember--there is always  another restaurant down the street that would be glad to have the business.
Member Content Awash in Squash
Oct 24, 2008
This seasonal superstar inspires dishes that are at once nostalgic and progressive.
Member Content Matchmaking...with Mickey Clevenger & Robbie Lewis of bacar
Oct 16, 2008
Wine Director Mickey Clevenger and Executive Chef Robbie Lewis pair their signature salad with Pinot Blanc.
Member Content The Royal Treatment: Alaskan King Crab
Oct 7, 2008
Alaskan king crab rules the menu and creates loyal subjects among discerning diners.
Member Content Lawful Lamb
Sep 26, 2008
Smart chefs lure the Muslin market with delicious presentations of halal lamb.
Member Content Reviving Pork's Past (Santé)
Jun 18, 2008

Reviving Pork's PastNew ideas take pork back to the future.

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