by pcobe@winsightmedia.com (Patricia Cobe) | Feb 17, 2021 | Restaurant
In the days of Zoom, kitchens have become video studios. By Patricia Cobe on Dec. 07, 2020 Photo courtesy of Table 301 The day she filmed her first video cooking demo from the restaurant kitchen of Prairie Grass Cafe, Chef Sarah Stegner learned her most...
by International Associations | Feb 16, 2021 | Restaurant
With kids learning remotely, parents have increasingly turned to restaurants, and particularly delivery, to help ease the burden, Technomic found.By Joe Guszkowski on Jan. 13, 2021 Photograph: Shutterstock When it comes to driving delivery business, restaurants...
by International Associations | Feb 15, 2021 | Restaurant
Red Flannel Hash | Yankee Recipe Archives (1972) – New England Today joi In New England, what do you get when you take a recipe for corned beef hash and swap out some of the potatoes with beets? A savory dish, known as Red Flannel Hash, which is named for the...
by pcobe@winsightmedia.com (Patricia Cobe) | Feb 15, 2021 | Restaurant
Long cast aside in favor of chicken breasts and wings, operators are suddenly shining a spotlight on the dark meat. By Patricia Cobe on Dec. 07, 2020 Photo courtesy of Just Salad Looking back on menu trends over the past year, two chicken items clearly rose to...
by jmaze@winsightmedia.com (Jonathan Maze) | Feb 9, 2021 | Restaurant
Last week, we told you about a plan by the sandwich giant Subway to eliminate a royalty rebate it was sending to franchisees for third-party delivery owners. Operators did not want the rebate to end and warned that they could raise prices on such owners to recoup lost...
by hlalley@technomic.com (Heather Lalley) | Feb 5, 2021 | Restaurant
The growing demand for off-premises dining was reshaping the industry even before coronavirus. Here’s how brands account for off-premises in their R&D. MENU INNOVATIONS | APRIL 2020 | LAURA ZOLMAN KIRK CHRONIC TACOS With its off-premises business...
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