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New on the Menu: Beet variations, bone marrow shooters and scallops with peaches New on the Menu: Beet variations, bone marrow shooters and scallops wi

Restaurant Hospitality looks at new and innovative food and beverage items trending across the independent restaurant landscape

Aug 12, 2019

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6 Slides

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Flavor of the Week: The heat is on in harissa Flavor of the Week: The heat is on in harissa

Aug 12, 2019

6 Slides

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New Restaurants

GetFried set to expand after acquisition GetFried set to expand after acquisition

Aug 8, 2019

1 Min Read

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New Restaurants

CookNSolo brings Israeli pastries to Philly CookNSolo brings Israeli pastries to Philly

Aug 6, 2019

10 Slides

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Donburi pairs popularity of bowls and Japanese cuisine Donburi pairs popularity of bowls and Japanese cuisine

Aug 6, 2019

6 Slides

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New on the Menu: Cambodian elote, uni pizza and a harissa gimlet New on the Menu: Cambodian elote, uni pizza and a harissa gimlet

Aug 5, 2019

6 Slides

Restaurant Operations

The Crack Shack readies Las Vegas debut

The Crack Shack readies Las Vegas debut

byChristi Ravneberg

7 notable restaurant closures: mid-summer edition

7 notable restaurant closures: mid-summer edition

byJoanna Fantozzi

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Stephanie Izard launches meal kit with online grocery brand Peapod

Stephanie Izard launches meal kit with online grocery brand Peapod

byGloria Dawson

Flavor of the Week: Cortado mixes espresso with steamed milk

Flavor of the Week: Cortado mixes espresso with steamed milk

Restaurant Technology

OpenTable launches delivery

OpenTable launches delivery

byGloria Dawson

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Breakfast flexes its mussels

Breakfast flexes its mussels

New on the Menu: Lobster crudo, beet tartare and sunchoke kebabs

New on the Menu: Lobster crudo, beet tartare and sunchoke kebabs

Flavor of the Week: Nuoc cham brings sugar and umami to menus

Flavor of the Week: Nuoc cham brings sugar and umami to menus

Operators make tea that packs a punch

Operators make tea that packs a punch

Consumer Trends

MUFSO unveils future-focused agenda developed with industry advisory board

MUFSO unveils future-focused agenda developed with industry advisory b

California bill clears path for guests to bring their own cups, containers

California bill clears path for guests to bring their own cups, contai

byLisa Jennings

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Former 4 Rivers exec joins Foxtail Coffee Co. as COO

Former 4 Rivers exec joins Foxtail Coffee Co. as COO

byLisa Jennings

Spotted: Four new ways to brew the perfect cup of coffee

Spotted: Four new ways to brew the perfect cup of coffee

New on the Menu: Amanda Cohen’s kale Belgian waffle, salted egg yolk lava cake

New on the Menu: Amanda Cohen’s kale Belgian waffle, salted egg yolk l

Chefs get ball rolling for meatball momentum

Chefs get ball rolling for meatball momentum

byTara Fitzpatrick

New Restaurants

It’s no longer about vegans: 8 up-and-coming plant-based restaurant concepts

It’s no longer about vegans: 8 up-and-coming plant-based restaurant co

byJoanna Fantozzi

Thinking of adding CBD to your menu? 6 things to consider

Thinking of adding CBD to your menu? 6 things to consider

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Video: Inside two Insta-friendly San Francisco Japanese concepts

Video: Inside two Insta-friendly San Francisco Japanese concepts

Plant-based protein: A fad, or here to stay?

Plant-based protein: A fad, or here to stay?

6 waffle concepts prove it’s about more than cones

6 waffle concepts prove it’s about more than cones

byTara Fitzpatrick

New on the Menu: Summer cocktails at Danny Meyer concept, tom yam pork skins

New on the Menu: Summer cocktails at Danny Meyer concept, tom yam pork

Flavor of the Week: Southern staple pimiento cheese draws in foodies

Flavor of the Week: Southern staple pimiento cheese draws in foodies

A look at Chicago's Mango Pickle

A look at Chicago's Mango Pickle

Photo-friendly soft serve gets new treatments

Photo-friendly soft serve gets new treatments

New Restaurants

Four new concepts offering CBD as add-ons

Four new concepts offering CBD as add-ons

byLisa Jennings

Video: Inside this year's World’s Best Restaurant, Mirazur

Video: Inside this year's World’s Best Restaurant, Mirazur

Flavor of the Week: Honey butter pleases Midwestern palates

Flavor of the Week: Honey butter pleases Midwestern palates

New on the Menu: Breakfast empanada, Mediterranean sushi

New on the Menu: Breakfast empanada, Mediterranean sushi

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New Restaurants

Jeremy Fox debuts personal concept in California

Jeremy Fox debuts personal concept in California

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