Magic sort of loses its luster with age. Rarely does one find the right occasion to use the term magical as an adult—after a first date, perhaps, or to describe an experience at a concert or a vacation. There is one place, though, where—by design—the magic never seems to die.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu