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AskMen.com
Christopher Arnolds |
Top 10: Cool Concept Restaurants To help restore your appreciation for fine dining, here are the top 10 concept restaurants in the world.   |
AskMen.com
December 5, 2002
Harry Marks |
Top 10: Landmark Restaurants Of The World The list presented here represents the cream of the crop of high-class restaurants that have left an indelible mark on the industry and city they are in. |
Real Travel Adventures
April 2007
Debra Amundson |
Dining In The Dark Zuriis, in Zurich, Switzerland is the first of a new and extremely successful dining trend. The majority of the restaurant and bar staff are blind. |
Prepared Foods
December 2007 |
Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers. |
BusinessWeek
August 15, 2005
Ellen Hoffman |
The Fine Art Of Dining Museum eateries are emerging as destinations in their own right, with museums both domestic and abroad climbing on the chuckwagon -- in Indianapolis, Minneapolis, Dallas, Denver, Chicago, St. Louis, London, Paris, Tokyo, and elsewhere. |
AskMen.com
August 8, 2006
James Raiswell |
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
| CEO Traveler |
London: Celebrating Her Majesty's Golden Jubilee Did you know that Americans traveling abroad head for London more than any other destination? And with good reason. It's a city that grows more vibrant every time we visit -- new attractions, a burgeoning restaurant scene, great hotels and on and on |
Lucire
January 3, 2013 |
A taste of Chicago, 2013-style Elyse Glickman finds Chicago very much a food lovers' paradise, with sumptuous steaks, hearty farm-to-table fare, dressed-up hot dogs and deep-dish pizzas |
Fast Company
December 1999
Ron Lieber |
Design - Charlie Trotter "To me, searching for perfection isn't anywhere near as interesting as trying to find your own voice." |
BusinessWeek
November 24, 2003
John Rossant |
Hungry In Paris? Head For A Hotel Restaurants in the city's gilded hostelries are attracting the best chefs. |
AskMen.com
James Raiswell |
Top 10: Fine German Restaurants You can find some of the world's finest restaurants in Germany. But it's not just the food that makes these places great. |
Real Travel Adventures
August 2005
Bonnie & Bill Neely |
Paris Arrives in Cabo The French Riviera Restaurant and Bakery in Cabo San Lucas offers true gourmet French dining. |
CEO Traveler
Emily Fancher |
San Franciso San Francisco is a sculpture of tiered hills wrapped by a commanding bay. It is fog, a famous red-gold bridge--- Golden Gate---and a city of surprises and secrets... |
Lucire
December 18, 2009
Elyse Glickman |
A taste of Chicago, 2010-style The author finds Chicago very much a food lovers' paradise, with sumptuous steaks and deep-dish pizzas |
AskMen.com
May 3, 2002
Gregory Cartier |
Tired Restaurant Trends Although I maintain that there is no better time to be a gastronome, there is a negative side that I want to expose. I like to call it the mainstream assimilation of haute cuisine... |
Prepared Foods
November 1, 2005
Marcia A. Wade |
Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Entrepreneur
May 2010
Jason Daley |
The 500-Calorie Smackdown Two restaurants. Two menus. Two plans for major national expansion during roughly the same time frame. Let the food fight begin. |
Prepared Foods
May 1, 2006 |
On the National Menu Vinaigrettes have become a popular flavor component of menu items... The chipotle pepper's spicy, smoky flavor appeals to the mass restaurateur... Pesto has heightened its profile beyond the traditional pasta realm... etc. |
Food Processing
January 2012
Diane Toops |
Hottest Foodservice and Hospitality Trends for 2012 Foodservice and hospitality consulting agency Andrew Freeman & Co. offers a slew of trends for 2012. |
The Motley Fool
December 17, 2003
Dayana Yochim |
Real Meal Steals A recent survey by the foodies at Zagat's revealed that diners eat out an average of 3.4 times a week, spending $25 each time. Sure, we pay more for the convenience and service, but exactly how much more? When you find out, you might just lose your appetite. |
Prepared Foods
August 1, 2005
J. Hugh McEvoy |
Customers Crave Flavor First "Chef J" traveled across the U.S., seeking the most delightful, delicious and decadent desserts available today. Here are his culinary findings -- including a list of America's top five restaurant desserts. |
Entrepreneur
March 2010
Jason Daley |
Waiter, Bring Me a Fresh Idea 10 strategies that are working in the tough restaurant economy |
AskMen.com
Naomi Torre Poulson |
Hosting A Formal Dinner If you wish to climb the social or corporate ladder, you must be at ease with fine dining at a five-star restaurant or taking charge of hosting a business or social dinner. |
Prepared Foods
April 1, 2006 |
Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines. |
Prepared Foods
June 1, 2005
Tom Zind |
Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course. |
Science News
December 7, 2002
Janet Raloff |
Home Cooking on the Wane Eating out is especially common for the nation's smallest households, according to a new Department of Energy survey, but all demographic groups have been increasing their consumption of meals prepared outside the home. |
Prepared Foods
November 2007 |
Article: Menu Trends: Appetizers and the "Craveability" Factor Regional tastes, global influences and sustainability are central to the appetizer category. |
BusinessWeek
September 11, 2006
Adrienne Carter |
Feed Your Mind Chefs like Wylie Dufresne of New York's wd˜50 are experimenting with "molecular gastronomy," challenging diners' palates - and heads. |
BusinessWeek
September 9, 2010
Geraldine Campbell |
Instead of Tailgating, Playing the Culinary Field Forgo the dirty dogs and watered-down suds for these restaurants within 20 minutes of the stadium. |
Food Processing
October 2012
Diane Toops |
Consumers Face Barriers To Choosing Healthier Options When Eating Out Unilever Food Solutions' latest World Menu Report finds what people want to eat more often than not wins over what they think they should eat. |
AskMen.com
Michael Miller |
Fine Living Top 10: Extravagant Dishes This mouth-watering list highlights some of the more extravagant items found in fine-dining establishments around the globe. |
Job Journal
April 29, 2007 |
Career Snapshot: Food Server From appetizers to desserts, food service workers do it all. |
Job Journal
September 4, 2005
Julia Hollister |
Quality Restaurant Service If you're looking for success in the restaurant business, as an owner or an employee, remember that quality service has to be on the menu. |
Prepared Foods
January 2008
Rita Negrete |
Generational Marketing Restaurant patrons have never been more diverse, and marketing methods used to reach the different consumer bases must speak to individuals' needs. |
Prepared Foods
November 1, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
Seasoned Cooking
September 2004
Ronda L. Carnicelli |
The Art of Menu-Planning Here are some great tips to save you time, effort and money when planning your menus. |
The Motley Fool
January 5, 2007
Rich Duprey |
Foolish Forecast: Peeking Into California Pizza's Kitchen The casual dining restaurant chain is about to release preliminary fourth-quarter 2006 results. Investors, do you want to know what Wall Street expects? Do you want to know what matters? |
Prepared Foods
November 2007 |
Article: On the National Menu Vegetarianism is catching on with American restaurants and consumers. |
Science News
February 18, 2006
Janet Raloff |
Fooling the Satiety Meter (with Recipe) Want to lose weight without counting calories? A new study finds that the easiest strategy might be reducing a meal's energy density (calories per ounce of food)... Almond Chicken Salad Sandwich recipe... |
| CEO Traveler |
Holiday Time in a Favorite City On the Saturday before Christmas, the busiest shopping day of the year, San Francisco's retail district, anchored by Union Square, was overrun with customers |
AskMen.com
January 11, 2002
Gregory Cartier |
Your Guide To Dining Etiquette The concept of etiquette is an elusive and vague proposition to many men. Dining etiquette has a number of universal laws, but specific rules are often dependent on the company, culture and situation. We promise not to get that complicated here... |
CFO
December 1, 2008
Edward Teach |
Table Stakes As the casual-dining industry suffers one of its worst downturns, CFOs are in the kitchen and feeling the heat. |
Entrepreneur
November 2009
Regina Schrambling |
Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
AskMen.com
February 8, 2002
Gregory Cartier |
Expand Your Restaurant Repertoire There is an abundance of restaurants in your area offering cuisine from all corners of the globe. Consider this article a guide to several of those corners that deserve your attention... |
Prepared Foods
October 1, 2006 |
On the National Menu Blood orange quickly gaining momentum across U.S. restaurant menus... Mexican corn truffle a delicacy or a disease?... |
Commercial Investment Real Estate
May/Jun 2003
Gretchen Pienta |
Catering to Consumers Restaurants cook up new concepts as americans seek dining variety. |
The Motley Fool
May 3, 2007
Rick Aristotle Munarriz |
Eatin' Bad in the Neighborhood Applebee's struggles in its latest quarter. The restaurant is trading closer to its 52-week high than its low because investors smell a buyout. It probably will happen. |
Food Processing
January 2012
Diane Toops |
Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus. |
