May 2015

A Systematic Approach to Cooking Technology

The underpinnings of technology in the kitchen really begin with a back-to-basics approach, one that provides chefs and students with a more fundamental understanding of how things behave.

Perceived Value Trumps Price Promotions

The restaurant industry’s go-to marketing promotional idea has long been the coupon, the discount, the BOGO, the “all-you-can-eat-at-one-low-price.” But with an endless a

Selling Seats

In Chicago’s Fulton Market neighborhood, host to some of the Windy City’s prime culinary hotspots, restaurateur Nick Kokonas ascends a steep flight of some 20-plus stairs before arriving at the sec

Small Plates, Big Presentation

The small-plates trend keeps growing, and increasingly diners’ small plates are arriving at their table in mini crock pots, tiny cast-iron skillets, or diminutive Mason jars.

Chicago Hot Spots

If there was ever any doubt about Chicago's clout as one of the top food cities, the decision by the James Beard Foundation to move the annual awards celebration to the Windy City this year dispell

Perfecting One's Craft

As more full-service restaurants include a heavier focus on the beer side of their menus, implementing an elevated taps program opens up less-familiar service turf.

Hear Her Roar

Tell her she can’t do something and Alpana Singh embarks on a mission to prove her mettle. Not that she needs anyone to fuel her fire—her accomplishments are a testament to self-motivation.

Brands Prepare for Menu-Labeling Law

As the date nears for enforcing federal menu-labeling regulations, numerous full-service restaurants are putting the finishing touches on their compliance plans.