Content about Pie

November 1, 2011
Candy-Topped, Pre-Sliced Edwards® Pies are the New Dessert Stars
Restaurant operators will agree that pie is high on the list of customer-pleasing desserts. One way to make it truly extraordinary is to crown it with candy brands that Americans have loved for generations.
January 10, 2011
Savory pies give operators a savvy way to use ingredients, boost sales
Take a meal that people already like and wrap it in a crusty package, and they’ll probably like it even more.
 That seems to be the idea behind the current upsurge in savory pies.
December 20, 2010
Experts predict future food trends

“The future always arrives too fast ... and in the wrong order.”


— Alvin Toffler, author of “Future Shock”


As 2010 winds down, chefs and restaurant operators’ thoughts turn to what ideas will be grabbing customers’ attention in the new year.


To satiate those cravings for knowledge, there is a mulligatawny stew of “Top 10” and “What to Look For” lists being served to help professionals and casual observers divine what will be hot in the coming year.


October 21, 2010
Pies top 2011 restaurant trend list
Mini plates, fried vegetables among other trends, predicts consultancy group
January 24, 2010
Lasyone’s Meat Pie Restaurant - Natchitoches, La.
It was 42 years ago that James Lasyone rented the bottom half of a building...
March 8, 2009
Dish of the Week: Pecan pie sundae
Chef Ryan Angulo makes a square pecan pie with molasses, corn syrup and bourbon....
March 2, 2009
Shari's offers free pie at dinner
BEAVERTON Ore. Shari's Restaurants has launched a "Free Slice Wednesdays" promotion, which offers guests a...
November 11, 2007
Handheld pot pie concept The Cravery aims to overcome initial growing pains
Betting that Americans will come to love savory handheld pies as much as the rest...
October 21, 2007
On the Menu: British Beer Co.
Most Yanks residing on this side of the Atlantic read about British pub life or...
July 15, 2007
Boston’s Upper Crust builds on its local status as it expands
Some people view the world as their oyster. For Jordan Tobins, however, it’s more like...
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