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Chef Christopher Windus marries Chardonnay-based Port to rock shrimp, cabbage, and hazelnuts.
John takes a look at controlling food costs through menu engineering -- the process of selecting, costing, pricing and evaluating your menu items.
The use of descriptive labels such as Jack Daniel's Chicken, Psychedelic Sorbey, or the Blooming Onion is an emerging trend in the hospitality industry. But does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better?
Frosty temperatures in the field yield hardy greens for the kitchen.
Chef Warren Schwartz wakes up to the challenge of making over the morning meal.
Prestige beer is a popular (and profitable) alternative to wine at an Upper East Side brasserie.
In a DC dining room, mature Bordeaux makes a capital match for Colorado lamb.
Chef Daniel Pochron imparts the lessons of his Michelin-starred mentor to Mason’s cuisine and crew.
Five quick tips on how desserts can be a boost for your business.
