Menu Innovations in Restaurants | Food Newsfeed
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Menu Innovations

Casual Dining Makeover

“How do you go from $113 per head at Morton’s Steak House to $18 per head at Smokey Bones Bar & Fire Grill?” That’s the question Christopher J. Artinian—who became president and CEO of Smokey Bones Bar & Fire Grill last summer after serving in the same capacity at Morton’s Restaurant Group—hears frequently.

Soup’s On!

Good soups can warm a diner on a cold winter’s day, but, according to chefs nationwide, that is only the beginning.Michael Anthony“Soups are a great indicator of what is coming. It says so much about the quality of the food at any restaurant,” says Michael Anthony, executive chef at New York’s Gramercy Tavern.

Party On!

As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning. It’s all part of an effort to draw more companies, organizations and cadres of friends to celebrate the season with them.

Italian Pasta Dishes Welcome the World

Everyone loves pasta, but for chefs and managers, it’s easy to fall into a rut. After all, why shake things up when your pasta dishes are already popular?From a customer’s perspective there is ample reason to make the investment in terms of time and money.