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Can There Be Too Much Of A Good Thing?

As I move around the country interviewing restaurant operators, there are a lot of eye-opening, jaw-dropping exchanges. To be clear, it is my eyes, my jaw that drop. It makes me want to steal the tagline of the 1948 film, “The Naked City”: “There are 8 million stories in the naked city; this has been […]

Trust Her Instincts: An Interview with Ris Lacoste

To say Ris Lacoste trusts her gut is probably an understatement. In a career spanning continents, coasts, and all sorts of culinary tastes, Lacoste has lived by the simple rule of instinct. It’s certainly served her well. Lacoste is one of the premier chefs leading the restaurant scene of the nation’s capital; first helping open […]

The (Steep) Cost of Business

There’s no getting away from it: Everyone from executive chefs to moms and grocery store purchasers are feeling the escalation we’re seeing in food prices. There are increases across the board, and some of them are pretty hefty. Earlier this month the Food Institute, Upper Saddle River, New Jersey, reported that February 2011 marked the […]

Food Sanitation Done Right

Food safety is always a prime consideration when it comes to protecting foodservice patrons and staff. However, putting an effective sanitation program in place requires more than simply washing the dishes and mopping the floor. Implementing a thorough food safety program must start with a clear understanding of the risk factors and the level of […]

The Allergy Issue

When Matt Mitchell was four years old, his parents took him out one night to McDonald’s for a hamburger. But when he bit into it, he tasted cheese. For most people, getting the wrong order is, at worst, a nuisance. But as far as restaurant patrons go, Mitchell isn’t most people. Not long after taking […]