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Good Libations

Tags: Drink Trends, Cocktails Source: Restaurant Hospitality

10 eye-catching drinks for the summer

No season is wrong for selling cocktails. If done right, they’re highly profitable, add to check averages, improve the customer experience, and…
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Beyond the Plate

Tags: Menu Trends, Innovation, Restaurants Source: Restaurant Hospitality

10 Of The Best New Entrées At Independent Restaurants Across The Country

What makes for a spectacular new entrée? It isn’t necessarily a dish that’s particularly fancy or the product of super-expensive ingredients. It…
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Sweet Talk

Tags: Asian, Bakery, Dessert, Menu Trends Source: Restaurant Hospitality

Asian Desserts Such As Mochi And Hotteok Enjoy Growing Appeal On Menus

Japanese, Chinese and Thai are some of the most popular cuisines in the United States, yet Asian desserts are oft-overlooked. However, beyond the…
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Good Libations

Tags: Cocktails, Flavor Trends, Drink Trends Source: Restaurant Hospitality

Flavor of the Week: Shrubs Bring Sweet and Sour Elements to Beverages

It also can be diluted, or added to still or sparkling water for a sweet and tangy beverage. Related: Flavor of the Week: Oh my hybrid, clementine…
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Beyond the Plate

Tags: Flavor Trends, Citrus, Menu Trends Source: Restaurant Hospitality

Flavor of the Week: Yuzu Kosho, Japan's Versatile Citrus Condiment

This fermented Japanese condiment is made with the peel of the Japanese citrus fruit yuzu mixed with salt and chiles. Green yuzu kosho is made with…
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Beyond the Plate

Tags: Flavor Trends, Culinary, Restaurants Source: Restaurant Hospitality

Fufu, Suya and Jollof Rice Gain Traction as Diners Embrace West African Cuisine

As Americans become increasingly adventurous in their culinary explorations, chefs have picked over much of the world to bring new flavor experiences…
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Good Libations

Tags: Mixology, Cocktails, Flavor Trends, Drink Trends Source: Restaurant Hospitality

Flavor of the Week: Cynar 'Every Bartender's Bitter Secret Weapon'

Cynar is experiencing a resurgence on cocktail menus as consumer interest in bitter and botanical flavors grows. Made from 13 different herbs and…
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Beyond the Plate

Tags: Culinary, Restaurants, Food Trends Source: Restaurant Hospitality

The Quintessential American Cuisine

Purists might argue that many Italian restaurateurs in the U.S. have sacrificed authenticity on the altar of popularity. [more...]While the National…
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Beyond the Plate

Tags: Chefs, Flavor Trends, Culinary Source: Restaurant Hospitality

Chefs Make Way for Mushrooms

When The New York Times publishes its annual list of hot food trends, people in the food industry pay close attention. So it was notable that the…
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Sweet Talk

Tags: Ice Cream, Flavor Trends, Food Trends Source: Restaurant Hospitality

Photo-Friendly Soft Serve Gets New Treatments

In 1984, then-President Ronald Reagan anointed July as National Ice Cream Month and called on the citizenry to observe it with appropriate ceremonies…
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