Menu Innovations

“How do you go from $113 per head at Morton’s Steak House to $18 per head at Smokey Bones Bar & Fire Grill?” That’s the question Christopher J.

Good soups can warm a diner on a cold winter’s day, but, according to chefs nationwide, that is only the beginning.

As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning.

Everyone loves pasta, but for chefs and managers, it’s easy to fall into a rut. After all, why shake things up when your pasta dishes are already popular?