Dishing It Out
Related Articles
- Over the top. LICATA, ELIZABETH // Nation's Restaurant News;1/28/2008, Vol. 42 Issue 4, p84
The article reports on restaurant operators' offering of over-the-top menu items to give customers something to order outside of their normal dishes. Westin New York Hotel's $1,000 whole-wheat bagel is topped with white-truffle cream cheese, house-made Riesling-infused gojiberry jelly and flakes...
- THE HARWOOD ARMS. Vaughan, Tom // Caterer & Hotelkeeper;2/5/2009, Vol. 198 Issue 4563, p22
The article depicts and describes the menus of restaurant Harwood Arms through the excellence of head chef Stephen Williams in Fulham, London, England. The pub has already established a remarkable reputation in food service because of its creative menu that integrates nutrition, fun and taste....
- Two Continents, Two Cuisines. Weaver, Meg // National Geographic Traveler;Oct2008, Vol. 25 Issue 7, p132
The article presents the similarities and differences of Moroccan and Spanish dishes. Morocco and southern Spain share some culinary traditions, though their cuisines vary. The former's dishes reflect a mixture of Arab, Iberian, Berber and Jewish influences which are savory and sweet. Meanwhile,...
- FEC Food Adding Another "F" FEC. // Tourist Attractions & Parks;Sep/Oct2006, Vol. 36 Issue 6, p120
The article focuses on food offered by family entertainment centers (FECs). The article profiles three FECs in the U.S. and features the comments of managers Kenneth Owen, Chris Burns, and Karla Abad on the foods provided by their FECs. The article addresses such topics as menu planning,...
- Easy Family Meals for Four. // Chicago Citizen - Chatham Southeast Edition;11/10/2010, Vol. 45 Issue 33, p10
The article offers four tips to create a weekly family meal plan.
- Marriott Streamlines Menuing. // Lodging Hospitality;9/15/2006, Vol. 62 Issue 14, p10
The article focuses on the new menuing process developed by Marriott International. The company introduced new menus for its conventions and events at all Marriott and Renaissance properties in the U.S. The new menuing process can help meeting planners in choosing and customizing items for the...
- The State of the Plate 2008. // FoodService Director;3/15/2008, Vol. 21 Issue 3, p24
This article discusses the results of the 2008 Menu Development Survey conducted by the journal "Food Service Director." The survey indicated that the depth and breadth of ethnic foods is having a major impact on most operators' menu planning. It also found that display cooking stations have...
- Strategies for Successful Menu Reviews. Forrester, Jeff // Tourist Attractions & Parks;Apr/May2008, Vol. 38 Issue 3, p112
The article presents the strategies that will help the amusement industry in the preparation of quality menu in the U.S. These include carrying out a change in recipe including ingredients, understanding the approach of customers on the menus served, and considering the price of the menu by...
- Engineering MENUS. Canner, John // Chef Educator Today;Jan2009, p18
The article discusses why it is important to teach culinary students about food costs and menu planning in the U.S. It highlights the significant role of menus in increasing the sales of restaurants and in attracting more customers. It cites the book "Menu Engineering," by Michael L. Kasavana...
