March 2010
MAGAZINES
March 1, 2010
March 2010
Topics
Menu Development
2010 March: Feeling Blue?
To say blue cheese is an assertive cheese is to put it mildly. At its best, blue cheese is creamy, pungent, acidic and complex. It works well with other strong flavors, like fiery barbecue sauce, garlic, onion and bold spices. One of blue cheese’s ...
Topics
Employee Management
2010 March: Tabels vs. Seats
Restaurant operators tend to think of capacity in terms of the number of seats, but this is incorrect, says Dennis Lombardi, executive vice president-food strategies for WD Partners, a design development fi rm in Columbus, Ohio. Instead, capacity dep...