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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 77
Operations

Product Cutting: Dijon Mustard

Applications for Grey Poupon. Grey Poupon mustard was created over 220 years ago in Dijon, France. Today, the brand is made from the same ingredients—white wine, mustard...

Operations

Condiments: Flavor on the Shelf

Mayonnaise, mustard, ketchup—these are staples that many operators take for granted but they can have a significant impact on the success of your menu. And what about hot sauce, chutney and sals...

Operations

Meaty Matters

Buying high-quality proteins is a cornerstone of many operators purchasing plans. John DaLoia, director of culinary and corporate executive chef for Stampede Meat, Bridgeview, Ill., gives his th...

Operations

What Operators are Doing

Keeping center-of-the-plate options fresh is a challenge all operators face. To guard against the same old food every day, it's often the center of the plate that needs spicing up. Her...

Operations

Plating Protein

Protein is often the most expensive food purchase, and this fact hasn't changed with the rise in food prices. However, beef and pork are still relatively affordable and plating more of these pro...

Operations

Avoiding the Iceberg

Customers demand has decreed that salads go beyond iceberg lettuce and a few tomatoes. These days creative salad concoctions such as a salad of summer nectarines and grilled loin of venison are ...

Operations

Getting Dressed: A Case Study

Poised for expansion, the 7-unit MarketPlace Concepts in Arkansas, known for its fresh, homestyle menu, was searching for a way to streamline its distribution chain. The parent company includes ...

Operations

Green Day

With Americans scouting ways to eat healthier, restaurants in every segment are offering a sizeable selection of side and entree salads. And make no mistake, salad-bored consumers need more than...

Operations

Menus Get Cheesy

While many chefs choose specialty cheeses that tie into their restaurant’s cuisine, some get a little edgier. These dishes highlight a few top choices. Fiscalini Farms Che...

Operations

Product Cutting: Dubliner Cheese

Adding specialty cheese to your menu. Dubliner is an Irish specialty cheese made from milk produced during Ireland’s summer months for peak flavor and sweetness. It is aged for...

Operations

Whey to Go

In its 2007 year-end analysis, the Wisconsin Milk Marketing Board states that the overarching food trend that favors small batch, homemade products and minimally processed, natural ingredients i...

Operations

Food Finds

Health headlines can change as frequently as a seasonal menu. Nevertheless, Americans eat them up. To stay in touch with the latest research (and perhaps be a step ahead of your customers),...

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