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What's cooking across the pond?
The NRA Show draws quite an international list of attendees and one of the regulars is Peter Backman, managing director of Horizons, a foodservice research and consulting company based in London. Every year, we sit down for a quick meeting to compare notes about restaurant trends in America and Britain.
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New Dessert Ideas and Concepts, Eye-Catching Sugar Art and Mouthwatering Dessert Samples await you in PreGel AMERICA's BOOTH #6219 at this year's 2012 National Restaurant Association Show in Chicago, IL, May 5-8. Let us inspire something sweet for your business! |
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The Week in Franchising, May 18
A new look for a coffee brand, a new growth specialist for two Latino concepts, and deals, deals, deals for several new and established franchisors.
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Selling Super Salad Sandwiches
Brought to you by SandwichPro.com
Do the old switcheroo, a flip-flop, a reverse handoff or whatever you want to call turning your entrée salads into sandwiches. It's a logical step in the evolution of your menu. You menu sandwiches; and you menu salads. Why not combine them? Turning your entrée salads into sandwiches gives your customers, both newbies and the Norms to your Cheers, the best of both worlds by increasing menuing options.
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Sandwich success starts here! Sandwiches (including burgers) are the most menued entrée in foodservice. SandwichPro.com is your one-stop resource for building sandwich sales. Log on to find recipes, trends, tips and more! This exciting tool is brought to you by Hellmann's®/Best Foods®. |
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[Coming from Sam] The Week in Ideas, May 21, 2012
Content to come
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More Smiles, More Sales
McCain® Harvest Splendor® Sweet Potato Selections bring consumer-preferred natural sweet potato flavor and operator-proven performance and profitability together on every plate. The result? An oh-so sweet dish you and your customers can agree on. Get the Sweet Success Guide. |
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Bursting the gluten-free bubble
The gluten-free trend doesn’t have long legs, reported Dr. Elizabeth Sloan, president of Sloan Trends, in a presentation at the recent Research Chefs Association conference in Texas. Among her findings, a few standout themes emerged:
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The DOLE Chef-Ready Cuts line delivers seven solutions for today's foodservice challenges in resealable pouches–New Pineapple Spears, New Diced Apples, Diced Peaches, Diced Strawberries, Mango Cubes, Pineapple Cubes and Sliced Strawberries. DOLE Chef-Ready Cuts–go-to fruits ready to go. |
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How Urban Belly got menu consistency, retail products and flavor in one move
As a classically trained chef who came up through the ranks of fine dining (Bouley, Charlie Trotter’s, Tru), Bill Kim knows about building flavor and layering techniques to produce a sophisticated result. And as a Korean-American, he grew up with such iconic dishes as bulgogi, the marinated barbecued beef that is probably Korea’s most well-known culinary export.
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Burke wants to meat your sandwich.
Why stop at pizza? Burke has more than 1,200 different fully cooked meats and pizza toppings you can use from one end of your menu to the other—salads, soups and sandwiches, for example. Burke is always pleased to meat you. Request samples of Burke fully cooked meats. |
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Buona Beef [Emerging Chain]
Buona Beef promoted its limited-time catering specials in honor of graduation and summer celebrations. The menu includes a Summer Celebration Buffet, which features beef, lemon or chicken Parmesan, mostaccioli, salad, Italian bread, sweet peppers, hot giardiniera and tableware. The buffet is priced at $9 per person for events with 30 to 95 guests and $8.50 per person for events with more than 100 guests. The Graduations Pack includes beef, Italian sausage, mostaccioli, Italian bread, sweet peppers and hot giardiniera. It is priced at $115 for 15 guests or $175 for 25 guests. The catering specials are available through September 15.
Fresh City [Emerging Chain]
Fresh City promoted its Facebook and Twitter accounts in an email blast. The chain invited e-club members to "like" its Facebook page and post a status update or photo of their favorite Fresh City dish or smoothie for a chance to win free food and smoothie vouchers. Winners will be selected at random.
See more LTO activity.
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Ancho Steak with Roasted Corn Pudding
The tangy, spicy marinade for these steaks makes an excellent complement to the sweet and smoky elements of the corn pudding. Paired with a corn bread muffin, this dish takes barbecue to the next level.
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Rustic Apple-Pepper Tart
Apple pie with a kick. The black pepper enhances the crust without overpowering the apple filling. The rustic shape makes this easy to prepare.
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Recipedia is a showcase of recipes focused on trends and designed to stimulate menu ideas within all foodservice operations. Search the database or sign up for the monthly newsletter.
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