Pamela Parseghian

Pamela
Parseghian
Articles
Uno Chicago Grill hopes to boost traffic with revamped menu 
New offerings include tapas, desserts and salad
Hard Rock’s smoothie and new dessert to benefit breast cancer campaign 
Offerings will only be available in October
New food courts offer variety, upscale dining in NYC 
More multi-concept food courts are sprouting up in New York City
Cosi touts fresh herbs on new fall items 
Limited-time offerings to include a new salad, pizza and sandwich
Chefs pumped about heart dishes 
More restaurants finding uses for the muscle on the menu
Restaurants explore ways to serve patrons with nut allergies
 
Restaurants are devising new procedures to accommodate diners with food allergies as awareness of those sensitivities grows.

Schlotzsky's expands Route 66 sandwich line 
Schlotzsky's Deli rolled out three new sandwiches named after cities along the iconic American highway.
American Culinary Federation names Michael Matarazzo chef of the year 
The American Culinary Federation, the country’s largest chef organization, selected Michael Matarazzo, executive chef at Bear Mountain Inn, as U.S.A. Chef of the Year at its national awards held recently in Anaheim, Calif.
Gen Y cutting back on dining out, research finds 
Young adults focus on cost control amid high unemployment.
Diners still cautious about Gulf seafood 
Chefs continue to field questions about seafood after Gulf oil spill.
'Ethnic' barbecue among top pork and poultry trends 
Spicy chicken, house-made sausage also popular
Tried-and-true burgers, with a few twists, still satisfy 
Chefs and research and development executives, eager to stand out in the crowded burger market, may continue to build bigger, better and more unusual burgers. But they also warn not to lose sight of what customers really want. 

A look at culinary schools' fall classes for continuing education 
Topics range from food science and Japanese street food to basic nutrition certification.
Culver’s spices up menu for summer 
The chain's summer LTOs include two pepper-flavored sandwiches.
InterContinental exec on food and beverage trends 
Jean-Pierre Etcheberrigaray talks about travel and food trends.
Free eNewsletters! 
Want the latest in the world of foodservice news & trends? 
Check out our e-newsletters

Sponsored Introduction Continue on to (or wait seconds) ×