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Flavor

111 Ideas for Menu Innovation

Accessorize with sauces and sides:1. Savory yogurtCarl Jorgensen, director of thought leadership with Daymon, believes we’ll see savory yogurt take off in sandwich sauces and sides.2. Romesco SauceAn orange sauce made with roasted red peppers, romesco is gaining traction.

Zuma New York Launches Caviar and Champagne Service

Just in time for the holiday season, Zuma New York introduced a new caviar and Krug Champagne experience.Zuma’s take on the classic caviar and Champagne pairing uses Japanese flavors to complement Sturia Oscietra Grand Cru caviar, served in a 30g tin, and Krug Grand Cuvée Champagne.

How Many Americans Will Eat Out for Thanksgiving?

Ditching the dishes on Thanksgiving is turning into an annual tradition for many Americans. In fact, according to a survey conducted by the National Restaurant Association, nearly one in every 10 adults plans to eat their holiday meal at a restaurant this year.

Meet America's True Kings of Fish

Mike Ungaro isn’t being flippant when he says his restaurant has a real traffic problem. Freeway ramps are literally chocked up. People are driving six hours to visit on a Wednesday morning, and then turning back.

SupHerb Farms Host Blindfolded Tasting Event

Food and beer have come together in a fascinating way in Turlock, California. SupHerb Farms hosted chefs from the San Francisco chapter of the American Culinary Federation (ACF) at Dust Bowl Brewing for a day of food and beer pairings, plus behind-the-scenes tours of each manufacturing facility.

RAM Restaurant Group Unveils 'Burger Rama' Menu

The RAM and C.B. & Potts Restaurants have revelaed their limited time “Burger Rama” fall menu just in time for the change of seasons. The new menu features three brand new burger selections, two bold new salads, plus new appetizer and dessert selections.

What to Do About Those Insane Chicken Wing Prices

The rising cost of chicken wings has put so much pressure on Buffalo Wings & Rings that executives formed an in-house chicken task force to find ways to tackle the problem. “We meet every week to just go through and find out what we can do to alleviate some of the pressure,” says Tom Jenkins, director of franchise operations.