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Chain of command: in part two of this series, Nation's Restaurant news sits down with top business executives who started their careers as chefs
Phil Costner Phil Costner has always been driven to excel in the restaurant world. And even though he's risen from chef to chief operating...
Nation's Restaurant News, 11/09/09 by Pamela Parseghian · More from publication -
'Food sleuth' Corriher investigates the science of flavor
DALLAS -- According to culinary sleuth Shirley O. Corriher, restaurateurs can reduce sodium in menu items without compromising taste both by using...
Nation's Restaurant News, 11/02/09 by Pamela Parseghian · More from publication -
Wilson: customers, operators still sweet on desserts
DALLAS -- Burgers may be hot right now, but desserts are hotter, according to Technomic. In a recent poll, 85 percent of respondents said that...
Nation's Restaurant News, 11/02/09 by Pamela Parseghian · More from publication -
Food trends expert Nancy Kruse looks forward to culinary future
DALLAS -- Korean crossover, meals on wheels, culinary crowd sourcing and trickle-up recipe development are among the current food trends that will...
Nation's Restaurant News, 11/02/09 by Pamela Parseghian · More from publication -
Guests get a 'Taste of What's Hot' at opening reception
DALLAS -- The 50th annual Multi-Unit Foodservice Operators conference kicked off with A Taste of What's Hot: Hot Concepts! Celebration, an event...
Nation's Restaurant News, 10/26/09 by Pamela Parseghian · More from publication -
Panel: unique promotions add value to guest experience
DALLAS -- Unique dishes, discounts and experiences can differentiate operators in a landscape dotted with promotions, said experts on two...
Nation's Restaurant News, 10/26/09 by Pamela Parseghian · More from publication -
SPIRIT Awards honor people on front lines of industry
DALLAS -- Winners of the 2009 SPIRIT Award agree that people, especially those that work directly with diners, are a primary reason for their...
Nation's Restaurant News, 10/26/09 by Pamela Parseghian · More from publication -
Escalating steaks: beef sales sizzle as guests go crazy for bargains on premium cuts
One way to survive this troubled economy is to lower the price of premium products, say some chefs and restaurant marketers who report surging...
Nation's Restaurant News, 10/19/09 by Pamela Parseghian · More from publication -
Right here, right now: convenience, quality top of mind for consumers, operators
Most consumers haven't minded forgoing fancy foods and large portions during the recession, but they are expecting better quality and more...
Nation's Restaurant News, 10/05/09 by Pamela Parseghian · More from publication -
Finding the right balance: fixing food costs now could lead to bigger profits when sales rebound
McAlister's Deli, in rethinking its dessert offerings, found a way to save approximately 45 percent in food costs, reduce waste and boost sales....
Nation's Restaurant News, 10/05/09 by Pamela Parseghian · More from publication
