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
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.

Chef Ed Brown back at Restaurant Associates 
The former chef of The Sea Grill in New York returned to serve as senior vice president of food and beverage.

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