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Manhattan: merchant's mecca for food fashion
Restaurateurs frequently visit Manhattan with one purpose: to discover what is new in the food business. Restaurateurs frequently visit Manhattan...
Nation's Restaurant News, 03/04/85 by Susan Spedalle · More from publication -
Mexican food: it's not just nachos anymore
With Mexican dinnerhouses having reached something of a saturation point in many areas of the country, restaurateurs and consumers alike seem ready...
Nation's Restaurant News, 03/04/85 by Susan Spedalle · More from publication -
Fancy coffees: are the spiced-up beans profitable?
Fancy coffees, made with liqueurs and served as after-dinner drinks, have been profitable for many restaurateurs who merchandise them. But some...
Nation's Restaurant News, 02/25/85 by Susan Spedalle · More from publication -
Grilling spreads east from California home; Boodles opens at Back Bay Hilton with menu to challenge the palate
Two years ago grilled foods, and mesquite grilling in particular, shook cities in California and entrepreneurs started grilling with a vengeance....
Nation's Restaurant News, 02/18/85 by Susan Spedalle · More from publication -
Farm-fresh produce finding new fans: restaurateurs discover the benefits of growing their own
This past summer, the menu at The Quilted Giraffe listed "pizza with baby vegetables from our own garden." What is unusual about the citing is the...
Nation's Restaurant News, 02/11/85 by Susan Spedalle · More from publication -
Beard: legacy of an all-American culinarian
NEW YORK -- James Beard, often called the dean of American cooking, had a profound impact on the food-service industry. NEW YORK -- James Beard,...
Nation's Restaurant News, 02/04/85 by Susan Spedalle · More from publication -
Reinventing familiar foods creates food fads
With the exception of creations such as tofu, very few food trends are created by a "new" never-before-invented food item. In many cases, a trend...
Nation's Restaurant News, 02/04/85 by Susan Spedalle · More from publication -
Just desserts
As recently as the early 1980's the dessert list in the average restaurant was relatively uninspiring: gelatin, rice pudding, a layer cake, maybe a...
Nation's Restaurant News, 01/28/85 by Susan Spedalle · More from publication -
Jeremiah Tower to end partnership
SAN FRANCISCO -- In an effort to dissove their business partnership, Jeremiah Tower and Doyle Moon are selling their two highly acclaimed...
Nation's Restaurant News, 01/28/85 by Susan Spedalle · More from publication -
Innovation and hard work keep Giambelli's on 50th fresh after 25 years in New York City
NEW YORK -- Perhaps you have seen Francesco Giambelli on television recently. In a commercial that airs three times a day he "plays" a dapper,...
Nation's Restaurant News, 01/21/85 by Susan Spedalle · More from publication
