February 2012 | Food Newsfeed
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February 2012

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.

Seasonal Strategies

Operating full-service restaurants of any kind is not an easy way to make a living, but restaurateurs in locales where their business can fluctuate wildly with the seasons face even more challenges than most.

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.

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.