Fern Glazer

Wok Box Thai Box
Fragrant mint grows on restaurant menus
Use of the herb has grown 25 percent on menus across all segments in last four years, Datassential says
Report: Catering to specific customer needs
Restaurants can drive traffic by tailoring promotions to specific occasions instead of traditional dayparts
Pie adds warmth to cold-weather menus
Pastry chefs bake up fall favorites and fresh takes on classic desserts
Chefs elevate oyster dishes with rich ingredients
Bacon, cheeses, Champagne and other luxurious items are paired with the shellfish
Indian flavors gradually gain favor on menus 1
More chefs experiment with complex cuisine’s cooking techniques, spices
Triple Chocolate Mousse
White chocolate finds a sweet spot on dessert menus
More chefs give the chocolate variant a chance
NPD: Seasonal beverage programs attract loyal visitors
Drink specials tied to the season can inspire repeat visits from existing customers, according to NPD Group research
Chefs embrace challenge of cooking with 'trash fish' 1
Underutilized species help restaurants differentiate menus
Sweet Lorraine’s Fabulous Mac n’ Cheez!
Autumn flavors move from sweet to savory dishes
Cinnamon, pumpkin and nutmeg become more popular in appetizers, entrées
Chefs bring glamour back to dessert
Dramatic presentations add fun, whimsy to the end of the meal
Baja Grilled Fish Tacos
Chefs give white fish dishes modern spin
Varieties like cod have growing presence on menus
2015 Second 100: Zoës Kitchen leads growth in Specialty LSR segment 
Nation's Restaurant News' Second 100 report examines the LSR/Specialty restaurant segment
2015 Second 100: Beverage-Snack chains on the rise 
Nation's Restaurant News' Second 100 report examines the Beverage-Snack restaurant segment
Chefs to let root vegetables star on fall menus
Versatile veggies to appear in variety of preparations
Salt lends savory note to desserts
Chefs add character to sweets ranging from gelato to bread pudding and cookies

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