Recently added articles from Restaurant Hospitality:

Inside the cult of 'cue.(Lessons from Austin Pitmasters)(Kreuz Market )(Company overview)

Jul 01, 2008; Goldwyn, Craig "Meathead" ... How's this for a confounded concept for destination dining? Location? The boonies. Exterior? Looks like a barn. Interior? Looks like a high school cafeteria with a few stuffed animals on the wall, seating 560. China pattern? Brown butcher paper will do fine, thank you. Utensils? You were ...

Beard awards honor the industry's best.(Kudos)

Jul 01, 2008 ... Grant Achatz, chef/owner of Alinea in Chicago, was named Best Chef in America by the James Beard Foundation at the organization's annual gala in New York City. He previously won Beard kudos as Rising Star Chef in 2003 and last year was tabbed as Best Chef/ Great Lakes. The 34-year-old ...

7 ways to strengthen your business.(Tricks of the Trade)

Jul 01, 2008; Giannetto, David ... The word "recession" has been known to send business owners into a panic, says David Giannetto, coauthor along with Anthony Zecca of The Performance Power Grid: The Proven Method to Create and Sustain Superior Organizational Performance. But business owners who use their time to improve ...

Global in the glass.(Menu Trends: beverages)

Jul 01, 2008; Ludford, Sean ... What's for dinner? Today our choices are so vast that decisions don't come easily. Our pantry is overflowing with items that until recently were relegated to ethnic restaurants and dingy shops if seen at all. Take a moment to consider the long list of commonplace foods that were scarcely ...

Le Grande Flip.(Master Mixologist recipe)(Recipe)

Jul 01, 2008 ... <Pre> Le Grande Flip This recipe, created by Jackson Cannon, is named for Alexander Le Grande, patron of Elixir Benedictine. Yield: 1 serving. 1 whole egg 1/2 oz. Benedictine 1/2 oz. Diabolique (locally infused ...

Instant karma.(Observer)(Ubuntu)(Company overview)

Jul 01, 2008; Krummert, Bob ... WE KNOW YOU MIGHT be skeptical of an operation that combines a vegetarian restaurant with a yoga studio. It sounds like one of those old hippie joints where idealism came first and business reality second--until the cash flow dried up. Well, there's plenty of idealism on display ...

Make a choice: food or fuel?(Editor's Space)(Editorial)

Jul 01, 2008; Sanson, Michael ... Since the last issue of this magazine hit the streets, dramatic scenes of flooding in the Midwest have dominated daily newscasts. Countless homes have been lost or badly damaged and thousands of farmland acres were overwhelmed by floodwaters. Rising food prices, which have already strained ...

Image-elevating uniforms.(Well-Equipped)

Jul 01, 2008; Bendall, Dan ... Most months this column focuses on equipment, back-of-the-house items never seen by the guests. This month we will discuss how employee dress can affect the image you want your establishment to portray. According to the National Restaurant Association, there are about 945,000 foodservice ...

Serving eggs with style.(Menu Trends: focus)(Recipe)

Jul 01, 2008 ... Crack a few shells and serve egg dishes like the following, that bring customers back for more. <Pre> Texas-Style Egg Tacos From: Chef Thomas Fleming, 214 Central, Dallas. Yield: 12 servings, 2 tortillas each 8 slices applewood sliced bacon, diced 1 roasted red pepper ...

He's aiming high ... and willing to shoot.(Fridge Raid)

Jul 01, 2008; Love, Tim ... If you want to meet a guy who combines knockout cooking skills, a strong entrepreneurial streak and an admirable sense of fun, head to Fort Worth, TX, and catch up with chef Tim Love. That's where the self-taught Denton, TX, native rides herd on a trio of operations that includes his ...

What, where & when.(Kiosk)(Calendar)

Jul 01, 2008 ... JULY 9-11 TO SALT OR NOT? Why not get ahead of nutritional issues before they happen? That's the thinking of the National Restaurant Association as it rolls out its Sodium and the Healthy Plate Conference. The event will bring together stakeholders from the ...

Kiosk extra.(Kiosk)(Brief article)(Conference notes)

Jul 01, 2008 ... [ILLUSTRATION OMITTED] EXPANSION MODE: Ready to breathe new life into your existing concept or maybe start a new one? Then start making your plans to attend Restaurant Hospitality's Concepts of Tomorrow Conference, set for Oct. 26-28 at the Red Rock Casino, Resort, Spa in Las ...

Accent on poultry.(Menu Trends)

Jul 01, 2008; Bellamy, Gail ... [ILLUSTRATION OMITTED] Take a look at the recipes on the pages that follow, and you'll see just how much world cuisines have contributed to the chicken, turkey and duck ideas we're providing. Asian flavors come through in recipes such as executive chef Clay Conley's Pan-Seared ...

Jackson Cannon.(Menu Trends: master mixologists)(Brief article)

Jul 01, 2008; Sanson, Michael ... [ILLUSTRATION OMITTED] Imagine yourself in a Parisian bar sipping a Jack Rose while awaiting a romantic interlude. It's easy to do with the help of Ernest Hemingway, who describes the scene in The Sun Also Rises. But there's just one thing: What the hell is a Jack Rose? That's ...

10 thoughts from Drew Nieporent.

Jul 01, 2008; Nieporent, Drew ... [ILLUSTRATION OMITTED] 1. One thing you don't know about me is that I have never driven a car. 2. I'm most proud of providing work for thousands of people. 3. My fondest memory is dining as a child in the 1960s with my mother, Sybil, father, Andrew and ...

Menu the taste of the tropics.(Menu News)

Jul 01, 2008 ... [ILLUSTRATION OMITTED] Fresh mangoes add tropical excitement to menus and boost the dimension and value of any food, beverage and dessert menu. Serve up an unexpected salad. Instead of ...

Crunchy toppings.(Menu News)(Crispy Onions from Sugar Foods )(Brief article)

Jul 01, 2008 ... Exceptionally versatile, Fresh Gourmet[R] Crispy Onions from Sugar Foods will add natural onion flavor and crispy crunch to just about any menu item. The possibilities are endless: sprinkle ...

Entree salmon.(Menu News)

Jul 01, 2008 ... [ILLUSTRATION OMITTED] Trident Seafoods announces a new addition to its Redi Grilled line of frozen fish portions: a six-ounce portion of Trident's popular Redi Grilled salmon ....

Fully cooked beef.(Menu News)

Jul 01, 2008 ... Hormel Foods offers a variety of fully cooked beef products, from prime rib to pastrami. Now, Hormel wants to remind operators to place their ...

Easy pork products.(Menu News)

Jul 01, 2008 ... Tyson Food Service now offers IBP[R] brand classic pork products, including Pork Cutlets, Diced Pork and Ground Pork. These raw, nonmarinated items have endless applications and offer the conveneince ...