Pamela Parseghian

Articles by Pamela Parseghian

Under the Toque: Jerome Bocuse

Scion of a French culinary legend finds his niche in the United States.

José Andrés teaches history with food

Chef José Andrés offers historical lesson with America Eats Tavern pop-up restaurant

NRN 50: Menu masters

Staff R&D teams keep abreast of consumer demand for innovation

NRN 50: Custom content

Operators succeed when giving consumers exactly what they want

Friendly’s to test new sandwich line

Test will feature "house-baked" breads in New York's Long Island locations

Pomegranates ride high with healthy aura, new variety

Despite having been targeted by the U.S. Food and Drug Administration for unsubstantiated health claims, pomegranates have soared in popularity over the past decade. 

Restaurants ready for Halloween

Operators get into the spirit with spooky dishes and promos

Picking out local food not so easy

Chefs find out that other factors can make the difference between local and non-local

Local sourcing proves problematic for large national chains

Savoy named F&B director of Caesars Palace Las Vegas

Son of star chef will oversee the hotel and casino’s 23 restaurants and cafes

Steak n Shake plans breakfast menu revamp

Chain testing new items in select locations

Custom drinks, local beer among top drink trends

Menu Trends & Directions kicks off with presentations on F&B trends

The dos and don'ts of menu labeling

Operators offer tips during MUFSO panel

Familiarity breeds content as customers seek comfort, value from menus

When it comes to food and drink, familiarity is the name of the menu game, say a group of culinary trend trackers asked about what items are luring today’s consumers to eat out. 