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.
You can almost predict the encroaching night of service months in advance. Every reservation is for two. The new parents have splurged on a babysitter for their first night out in months. The fawning lovebirds are pawing at each other between courses.
After-dinner drinks are the ultimate in feel-good.Diners can sit back and enjoy sipping on a beverage that either complements their dessert or takes the place of it, with flavor profiles ranging from sweet to spicy, bitter and creamy.
Soda, cookies, fries, and hot dogs. Sadly this is a fairly standard diet for an American child.To help improve this, the American Culinary Federation (ACF) is teaming up with the makers of Hidden Valley Original Ranch Dressing to raise funds to support First Lady Michelle Obama’s "Chefs Move to Schools" program.
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.
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.
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.