Food & beverage
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The perennial chicken powers—wings and strips/fingers/tenders—hold the No. 1 and No. 2 spots as most-menued appetizers, but they may have to make room in the starter spotlight for the It appetizer of the moment: mini burgers.
Posted: 20 November 2007 | 14:23
Consumers love their proteins—all of them. R&I’s 2007 Menu Census finds that beef, veal, pork, lamb, chicken, turkey, fish, shellfish and even game birds make appearances on industry-segment lists of what sells well, is increasing in sales or is being considered for addition in 2008.
Posted: 20 November 2007 | 12:14
This article first appeared in the 1 November 2007 issue of Restaurants & Institutions (R&I).
Posted: 20 November 2007 | 10:54
This article first appeared in the 1 November 2007 issue of Restaurants & Institutions (R&I).
Posted: 20 November 2007 | 10:38
Fledging mid-market restaurant chain Coal has appointed Loch Fyne’s Ian Glyn as chairman and revealed plans to open three new sites in the first few months of 2008.
Posted: 20 November 2007 | 08:00
The Food Standards Agency (FSA) has dismissed claims it is in talks with the hospitality industry to get restaurants and contract caterers to adopt its traffic light labelling system.
Posted: 19 November 2007 | 17:06
A round-up of the latest restaurant reviews including: Hibiscus, London; Texture, London; Foundry in Leeds; Alain Ducasse at the Dorchester, London;
Posted: 19 November 2007 | 16:48
Eric Chavot, head chef of London’s two-Michelin-starred restaurant at The Capital hotel, has been named consultant chef for Hotel Chalet Blanc in France.
Posted: 19 November 2007 | 12:54
Tokyo has become the most Michelin-starred city in the world after the launch of the first Michelin restaurant guide for the Japanese capital.
Posted: 19 November 2007 | 12:22
If you're serious about managing your supply chain responsibly, you must develop close relationships with your suppliers, says Mark Derry, chief executive of Loch Fyne Restaurants
Posted: 19 November 2007 | 11:30
A round-up of the weekend's news affecting the hospitality industry. News includes: Malmaison boss plans overseas expansion; Drought triples the cost of white truffles; Scottish hoteliers demand debate on VisitScotland and more...
Posted: 19 November 2007 | 10:59
Understanding what consumers want most at the close of a meal is as simple as A, B, C: apple pie, brownies and chocolate cake. Yet this doesn’t mean that desserts are in a time warp stalled in 1967.
Posted: 16 November 2007 | 17:37
Eager to meet consumers’ demand for steak and keep menus fresh, chefs boldly serve up premium beef with assertive sauces and sides.
Posted: 16 November 2007 | 16:48
Fish has been familiar fare on fine-dining and quick-service menus; now consumers find more tasty, affordable choices in between.
Posted: 16 November 2007 | 16:33
Former Pennyhill Park executive chef Andrew Turner’s new restaurant at the Langham hotel in central London will open on 27 November.
Posted: 16 November 2007 | 16:26
Eggs need never be boring. Omelets, especially when folded around enticing fillings, offer plenty of potential for intrigue.
Posted: 16 November 2007 | 15:37
FishWorks has raised £2.3m through a share placing to accelerate its recovery plan.
Posted: 16 November 2007 | 11:01
Alain Ducasse has regained his crown as the most Michelin-starred chef in the world after his Mix restaurant in Las Vegas gained one star in the city's first Michelin guide.
Posted: 15 November 2007 | 13:00
Husband-and-wife team Jose and Pam Gomez have put their Portuguese fish restaurant the New Ferry in Nottinghamshire up for sale after running it for 25 years.
Posted: 15 November 2007 | 12:30
Health-conscious diners may be more likely to skip pudding these days, but desserts can be profitable and provide a lasting impression. As Emma White reports, a little flair and imagination can persuade them to indulge
Posted: 15 November 2007 | 11:01
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