Nation’s Restaurant News Intelligence has published its second annual Technology Market Leader Report. Hear from 550+ restaurant operators on what’s driving their technology investments.
Farro is a class of wheat berry that has long been in use in Italian cuisine, where it is appreciated for its pleasant chewiness, as well as elsewhere in the Mediterranean. It actually comes in three varieties from three types of wheat — spelt...
From black truffle sauce on burgers to the increasingly popular hot honey, saucy condiments are an easy way for operators to spice up menu offerings in a labor-challenged environment
Whiskey has been made in Japan since the 1800s. Though influenced by Scotch, it tends to have lighter, more dialed-in flavors. It’s perfectly suited to be drunk neat or on the rocks, but it is most frequently enjoyed in Japan with club soda and...
The Michelada is a Mexican drink combining beer, tomato juice and spices. Similar to the Bloody Mary, but with lager instead of vodka, it is touted as a hangover cure as well as an easy drinking, low-alcohol warm-weather treat...
This Italian cocktail with the straightforward recipe of equal parts gin, sweet vermouth and Campari was introduced in Florence, Italy, in 1919 as a stiffer version of the Americano cocktail, which is Campari, sweet vermouth and club soda...
This Mother’s Day, multiple brands like Ocean Prime and Einstein Bros. are offering both to-go and on-premise dining experiences with hopes for high returns
Chicory is a root that has periwinkle flowers in the dandelion family. Its most popular application is a caffeine-free herbal replacement for coffee. The flavor is similar to coffee when brewed. In New Orleans, chicory was added to coffee beans...