New Concepts

The Profitable Chef Guidebook Released

The kitchen is the heart of any foodservice operation, whether it is a restaurant, a catering company, or some other type of commercial food and beverage outlet.Running it efficiently and effectively is critical, and can often mean the difference between success and failure.

Call for Les Dames d’Escoffier International Legacy Awards Nominations

Imagine working side by side with award winning masters in Vancouver’s dynamic catering scene, or during harvest at one of California’s oldest and best known family-owned wineries.Learn from a nationally prominent artisanal cheese producer in Dallas, a leading specialty produce grower and a dynamic vintner on the North Fork of Long Island or a nationally acclaimed pastry chef and television personality in a rural location outside of Chicago!This year, six Les Dames d’Escoffier International (LDEI) Legacy Awards will be given in three categories, each offered by a member of Les Dames d’Escoffier: Culinary, one hosted by Margaret Chisholm, Executive Chef, Culinary Capers Catering in Vancouver, British Columbia;  and another by Executive Chef/Partner of Tru Restaurant, Pastry Chef Gale Gand on Elawa Farm near Chicago; two Wine awards with Carolyn Wente, CEO of Wente Family Estates in Livermore, California; and one Entrepreneurship – Specialty Foods with Paula Lambert, Founder/President of The Mozzarella Cheese Company in Dallas, and one Entrepreneurship – Farm-to-Table with Ursula Massoud, owner of Paumanok Vineyards and Paulette Satur, owner of Satur Farms on Long Island, New York’s North Fork.

Texas Restaurants Tells Their Story

As part of a yearlong celebration of the association’s 75th anniversary, the Texas Restaurant Association is partnering with Foodways Texas on an oral history project that will preserve the great stories of iconic Texas restaurants.

The Ranch Combines Restaurant With Country Music Saloon

Orange County, California's newest restaurant and live country music venue is now open. The dining and entertainment venue is located on the ground floor within the newly constructed six-story building of Extron Electronics International headquarters.

Focus on Franchising

This month, with the premiere of our special report that highlights “The Best Franchise Deals” for the full-service restaurant market, Restaurant Management is offering readers the opportunity to purchase information they can’t find anywhere else.

An Asian Affair

Miami, the city of glitzy restaurants and fancy cuisine.At least it was until Pubbelly came along. Opened 14 months ago, at the end of November 2010, this gastropub provides a tavern-like experience with Asian-inspired food.

Olson Study Maps Consumer Burger Preferences

America’s casual diners like their burgers and pizzas prepared traditionally and are less likely to order ethnic variations, according to a Culinary Visions Panel study done by Chicago-based Olson Communications.

From Recycled Wine Bottles to Glassware

Uncorked Glass Company founder and curator Daniel Hart is proud to announce the introduction of his artisan glass company, offering timeless, eco-friendly glassware handcrafted using recycled wine bottles.

Urbanspoon Launches Dineline Feature for New Facebook App

Urbanspoon announced its popular app can now be added to Facebook Timeline to enable people to share their dining experiences with their friends.The new Dineline feature allows people to track restaurants they visited as well as what meal they had at that eatery, upload photos and share memorable meals on their Facebook Timelines.

NPD Predicts 2012 Restaurant Trends

Pressure to improve the healthfulness of kids meals and restaurant fare in general along with the influence of the growing Asian, Hispanic, Boomer, and Millennial population groups are among the factors that will shape the restaurant industry in 2012 and beyond, according to The NPD Group, a leading market research company.

Fast-Fine Concept Fresh To Order Plans Big 2012

New menu items, re-imaged restaurants, leadership changes, and grand openings are just a few of the exciting developments ahead that will drive growth for Fresh To Order (F2O) in 2012. Fresh To Order, a niche player in the “fast-fine” dining segment, combines the food quality of casual fine dining with the dining environment and price point of fast casual to offer itsguests fresh, flavorful food for around $10 in fewer than 10 minutes.

Steak ‘n Shake Hits Broadway

Steak ‘n Shake opened its first New York City restaurant Jan. 12, and the chain used the opportunity to debut its new Steak ‘n Shake Signature counter-service prototype.The new design is a leaner outfit that does away with the all-night schedule, some menu items, and table service.