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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 92
Operations

On the Cutting Edge

America’s collective sweet tooth still favors cheesecake, chocolate and ice cream when it comes to restaurant desserts, but that’s not stopping pastry chefs and menu developers from a little wil...

Operations

The Not-So-Sweet Spot

Butter, milk, cream and eggs are the ingredients that give many desserts their delicious flavor and richness. But these are the same three commodities that have been soaring in price of late. De...

Operations

On the Sweet Side

The dining public is saving lots of room for dessert. According to the National Restaurant Association’s 2006 Tableservice Restaurant Trends report, 30% of fine dining operators, 27% in casual d...

Operations

Product cuttings: Buying salmon

Despite its popularity on restaurant menus, salmon can be tricky to purchase. Wild varieties are numerous and varied and farmed fish can be sourced from countries and facilities with very different standards.

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Make the most of your seafood $$$

Sure, you want to source sustainably, offer top quality and variety and keep your food costs in line. These strategies can help.

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Fishing for answers

Americans are finally getting on board and heeding nutrition recommendations to eat more seafood. Recent figures from the National Fisheries Institute (NFI) indicate that consumption is up 11 percent since 2001—16.5 pounds per person in 2006 compared to 14.8 pounds five years ago.

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Ideation

Chefs flock to chicken, turkey and other birds for inventive, crowd-pleasing dishes.

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Evolution of a product

At Moe’s Southwest Grill, an Atlanta-based regional chain specializing in freshly made, customized burritos, signature ingredients are a big selling point.

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Poultry: Something to cluck about

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket.

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The humane touch

How food is raised is as important to today’s consumers as where it comes from. Animal welfare is an especially hot button for the meat industry.

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Red meat putting you in the red?

Operators and their customers who love meat are starting to fork over more money to put protein on the plate.

Operations

Smoothies and shakes: Blended investment

A selection of fruit smoothies can add on-trend beverage choices to your menu and boost your average check. There are several ways to go when it comes to purchasing and operating strategies.

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