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Facing off against fast-casual catering

 By Marygrace Taylor on Oct. 15, 2015

Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.

Menu

How to incorporate lentils into fall dishes

 By Alaina Lancaster on Oct. 15, 2015

Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.

Menu

Roasting spits make a comeback

By Lisa Arnett on Oct. 15, 2015

One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.

Design

Danny Meyer opens restaurant on hospital roof

By Kelsey Squire on Oct. 15, 2015

With real estate tough to come by, restaurants and bars are popping up in some nontraditional places. One of the newest is Danny Meyer's GreenRiver.

Operations

Lessons from the garden, year 1

By Dana Moran on Oct. 15, 2015

I planted my very first home garden in April; going in, it’s easy to be excited about gardening. Plant a seed, give it some water and boom: instant meals.

People

How to attract qualified cooks

Oct. 15, 2015

Cooks are in demand, especially for noncommercial foodservice, with good candidates often taking restaurant jobs. Here are some recruiting techniques.

Steal This Idea

How job satisfaction leads to good customer service

Oct. 15, 2015

This year we’ve really changed our focus to be on customer service. So we implemented some aspects of the FISH! Philosophy, based on Pike Place Fish Market.

Menu

How UM is fermenting produce to extend shelf life

By Katie Fanuko on Oct. 15, 2015

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

Menu

Food scrap salad: a zero-waste solution

By Patricia Cobe and Sara Rush Wirth on Oct. 15, 2015

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

Menu

4 hot spins on rotisserie dishes

By Lisa Arnett on Oct. 15, 2015

Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.

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