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Focuses on Amici Miei restaurant located in Washington. Description of the atmosphere inside the restaurant; Food and wine selection; Cost of main courses and dinner for two.

This article deals with the growing popularity of protein-filled salads at several food service concepts in the U.S. For upscale restaurants, corporate contract services and colleges, these entrée options are a critical component of lunchtime business. For chains that offer healthful meal choices, main-course salads are a way to gain consumer loyalty and generate repeat business. At Om Restaurant in Cambridge, Massachusetts, dinner entrées that range from $22 to $38 place the restaurant in the special-occasion category. There is an additional benefit too. The lunch salads are easier for the small kitchen to execute while it prepares for dinner service. Not only do protein-focused salads hold promise for upscale dining, they also perform well as grab-and-go airport fare.

Discusses the ways in which food service operators elevate an ordinary salad to entree status. Popularity of entree salads or composed salads; Advice for operators on increasing salad sales; Information on the Chicken Marquez Salad prepared by corporate chef Luis Marquez.

Focuses on the ingredients needed for the enhancement of main dishes in Idaho. Imagination on simple or exotic cooking; Considerations on the favorites of customers; Creativity in food preparation.

Reports that immersion heaters are now being used by high end cooks to keep their food warm before service and to precisely control their sous-vide cooking in the U.S. Usefulness of the heaters in preparing all entrées that are braised, confit, or cooked in sous-vide in advance; Concentration of cooks on seasonings and flavors and presentation on the plate, while the immersion heaters does the heating.

The article features the Indigo Landing restaurant in Washington D.C. The restaurant has stylish lighting, roomy dining rooms and a striking deck. Its tables are well spaced for private conversation. It best dishes include bread basket, oyster stew, shrimp and grifts, crisp-skinned black bass. Prices of appetizers and entrees range from $7 to $12 and $15 to $24.

Focuses on Mark and Orlando's restaurant located in Washington, D.C. Description of the atmosphere inside the restaurant; Food selection and service; Value and cost of main courses.

Focuses on Hank's Oyster Bar restaurant located in Washington. Description of the atmosphere of the restaurant; Food selection; Cost of main courses.

Presents information on Ri Ra, an Irish-inspired restaurant in Bethesda, Maryland. Owners of the restaurant; Cost of entrees served at dinner; List of main courses.

The article presents the author's views regarding the essential of adding fajitas to the menu making it a customer's favorite.

The article offers latest food service trends from an online chef survey, which was conducted in 2007. The survey revealed that the food trends include locally grown vegetables, pomegranates, quinoa, flatbreads, Asian salads, bite-size desserts, and ethnic fusion cuisine. It is indicated that the Cobb entrée salad, pies or tarts, Kosher wine, rice, Caesar entrée salad, cheesecake, deep-fried, cakes, grapes, and carbonated drinks could not definitely attract more consumers.

The article presents the main dishes in selected restaurants. Rendezvous is offering dry-rub port ribs mixed with chile powder, cumin and paprika in Memphis, Tennessee. Prawn-and-lobster bisque is available at Three Chimneys in Scotland. Yoshi is preparing sea urchin egg cup with sesame bread stuffed with roasted lamb is provided by Bistro Manchu.

This article presents information on the restaurant Mix of Atlanta, Georgia. There is a whole lot going on in this hot new Brookhaven spot and unlike its sister restaurant, Haven, the kitchen hit the nail square on the head within the first few days. Mix has an enviable after-hours clientele on whom the vibes and bar scene work their magic. Chef Carmen Cappella, an import from Philadelphia, knows a thing or two about small plates: baby octopus with wasabi aioli, luscious cubes of bluefin tuna with cornflakes and lime dressing, braised pork with Fonfina sauce and toasted garlic, and a comforting bowl of gnocchi with sweetbreads and cremini mushrooms star on a menu that also includes mini pizzas and a few entrees.

Presents information on the L'Auberge Chez Françis restaurant in Great Falls in Washington, D.C. Attentiveness of the restaurant employees; Background on its entrées; Flawlessness of its food service.

Reports on the increase in the number of entree-salad orders in restaurants across the U.S., according to the 2005 Industry Forecast of the National Restaurant Association. Percentage of quick-service restaurant (QSR) operators who said they are receiving large number of entree-salad orders; Efforts of several restaurants in educating their guests about the importance of healthy lifestyles; Other healthy items sold in the restaurants; Proliferation of the number of restaurants that are catering to children.

Presents information on several restaurants in Texas that offer fajitas. Evita's Botanitas in Austin; Pepe's & Mito's in Dallas; Ninfa's on Navigation in Houston.

Reports that Benihana has moved to the site of the Bish Thompson restaurant. Information on how the food is served at the restaurant; Prices of the entrées.

The article examines the popularity of lamb menu in the food service industry in the U.S. According to the study by Datassential MenuTrends, two out of three restaurants have lamb entrees in their menus. The lamb is often menued with garlic, red wine, thyme and rosemary mint, served with potatoes and Mediterranean sides. Also mentioned is the growing popularity of noodle dishes and lamb pasta.

An interview with food packaging consultant Brian McGlynn is presented. He talks about the new retail meal or entree packages that attracted his interest in 2011. He discusses the most interesting developments in flexible plastic meal or entrée packaging. He cites some new developments in meal packages in deli or foodservice applications.

The article reports on restaurant chefs and beverage directors' use of smoke technique on their entrees and drinks. Tailor beverage director Eben Freeman describes how he makes his signature soft drink. Smoke technique includes barbecue, which is defined as slow-cooking with smoke, smoked ham and cedar plank salmon.

This article offers tips about menu creation. The main course of a restaurant or catering service offers the opportunity to use cheaper cuts of meat and to cash in on consumer interest in slow cooking and local and seasonal produce. According to Dave Howarth, trading director with Woodward Foodservice, a basic main-course menu should consist of one fish dish, one white meat, one red meat and one vegetarian option. Several restaurants in Great Britain that have been taking the basic menu ethos are named.

Focuses on the trend towards incorporation of floral notes into creative drinks, main dishes and desserts by chefs and bartenders in the U.S. Origin of the concept; Appeal of the idea to customers; Emergence of flower-flavored dishes such as rose ice cream and orange-blossom-water fresh fruit salad.

Focuses on the increase in the sales of take-out foods in the United States. Results on the survey conducted by the `FoodService Director' regarding take-out foods; Biggest spenders for take-home foods; Sales gains of hot entrees.

This article provides information on cheese dishes being made by chefs for appetizers, main dish and desserts. Ida Shen, assistant director culinary, Cal Dining, University of California in Berkeley, said they serve macaroni and cheese every two or three weeks and included smoked gouda and spinach. St. Francis Hospital in Roslyn, New York adds cheese to their appetizers, salads, sandwiches, sauces, soups, platters, dips and desserts.

The article offers tips how restaurants can boost lunch sales and profits. First is to offer fast, on time delivery of food. Second is to provide great value for the price. Third is to distribute samples of the restaurant's popular entrees. Third is to create a line of communication directly to the restaurant.

The author offers tips for food service establishments on serving entreé or appetiser. She defines an appetiser as a dish served at dinner between the principal courses or a food or drink to stimulate the appetite. She stresses the importance of the flow of an evening meal and ensuring that customers are eating and drinking merrily.

The article features restaurants in Philadelphia, Pennsylvania. Osteria offers Northern Italian cuisine and prices of main courses range from $15-$30. SnackBar offers progressive comfort food and such specialties as wasabi-crusted miso caramel apples, charred octopus with smoked paprika, and mussels steamed in white beer and chorizo. Xochitl offers traditional Mexican cuisine and main course prices range from $16-$26.

The article offers news briefs related to marketing in the food service industry in the U.S. Cliff Freeman and Partners was chosen by Quiznos Sub to handle creative duties on its estimated $80 million account. El Pollo Loco has featured two new barbecue-chicken entrées. Coppell, Texas-based Cici's Pizza has launched a summer peel-and-win promotion and plans to give away 750,000 food prizes, a high-definition television and 25 Apple iPod Shuffle MP3 players.

The article discusses the lunch service strategies adopted by various restaurants in the U.S. Ristorante BOVA in Boca Raton, Florida has introduced a new program designed to satisfy both time-short guests and those who prefer relaxing over slowly-paced meals. At the Anaheim White House Restaurant in Anaheim, California., a $19.95 express lunch features a starter, entree and dessert. Bambara in Cambridge, Massachusetts offers a $12 three-course lunch that can be ordered and served in a half hour flat. Reservations are encouraged for the three-course express lunch at Ambrosia Restaurant in Santa Ana, California.

The article offers news briefs related to food service and beverage industry in the U.S. Checkers and Rally food chains have launched three recipes of sandwiches as their limited-time offering for the spring of 2007. Olive Garden has introduced its new crusted chicken entrée. Bear Rock Cafe is testing a line of dinner entrées in their restaurant at the Crescent Commons Shopping Center.

The article features Franck's Salt Lake City, a restaurant with 50 seats that serves the customers the French American cuisine. It provides information on its menu items, prices, interior designs and its special services to the customers. The article also offers the views and opinions of designer Aaron Ferer and chef Franck Peissel regarding the restaurant. Two insets that provide information on best selling items, owners, appetizers and entrées are also presented.

The article reports on the growth of the meal assembly stores, the stealth segment of the competition that threaten restaurants' corporate profits in the U.S. Dinner By Design customers can make two-hour appointments and pre-select the main courses they would choose to prepare from a rotating menu.

The article presents the results of the evaluation of several restaurants by food critics from various periodicals. Giles Coren of "The Times" likes the European cookery of the 11 Abingdon Road restaurant owned by Rebecca Mascarenhas in West London, England. Gillian Glover of "The Scotsman" criticises the main courses at the North Bridge Brasserie restaurant in Edinburgh, Scotland. Terry Durack of "The Independent on Sunday," comments on Yannick Alléno's food at Le Meurice in Paris, France.

Presents several restaurants in Miami, Florida. Specialization of Chispa in serving contemporary Latin cuisine; Number of seats available at Fleming's; Price range of the main courses served at Ola Steak.

Reports developments on the food service industry in the U.S. Expansion of the menu of Boston Market to include sirloin-steak entrées and sandwiches for the first time; Selection of actress Doris Roberts as promotional spokeswoman for the Bring Back Family Dinner sweepstakes of Kentucky Fried Chicken Corp.;

Features the Quadrato Italian restaurant at the Four Seasons Canary Wharf hotel in London, England. Description of the restaurant's interior design; Prices of main courses being offered at Quadrato; Italian specialty menu created by head chef Sebastiano Spriveri.

Presents summaries of the reviews of several restaurants in Great Britain, published in various periodicals. Criticisms on the crab cakes offered at Jacksons restaurant; Problems with the menu at Cocoon; Main courses offered at Walled Garden Cafe.

This article reports that Bush's Foodservice, suppliers of America's 1 preferred brand, offers operators Vegetarian Baked Beans — particularly in-tune with today's consumer demand for healthful, nutritious foods that also taste good. Bush makes available a free packet of" Meatless Recipes"— a collection of imaginative menu ideas for satisfying side and main dishes: from casseroles and stews, to soups and more— all made with Vegetarian Baked Beans.

Presents a list of top restaurants in New Hampshire. Food specialties; Main courses; Name and address of the restaurants.

Reports on the use of pre-cooked entrees in the menu offered by U.S. foodservice operators as of February 2004. Western Home Communities continuing care retirement facility; Union College in Lincoln, Nebraska; Saint Cloud University in Minnesota.

Reports on the survey by the National Society for Healthcare Foodservice Management on the reaction of healthcare foodservice operators in the U.S. to the mad cow scare as of February 2004. Actions taken by operators; Share represented by center-of-plate items like beef on food costs in a typical dining establishment; Tips on buying center-of-plate items.

Presents information on various seafood dishes that are served in cafeterias and restaurants in the U.S. Kinds of seafood that are commonly included in the menu; Information on the Creole buffet meal at the cafeteria of the American Family Insurance; Recommendations in handling fresh fish; Suggested frequency for menuing seafood entrees.

Reports on the pictures used by Hilton Hotels Corp. to market its Chef's Signature Catering Collection. Four-color photographs of each of the 12 entrees in the collection; Corporate culinary committee appointed by Hilton for the creation of the entrees.

Focuses on the impact of branded entrees in increasing vending machine sales of food service operators in the United States. Examples of wholesale brands most popular to consumers; Flexibility of selecting locations for machines offering branded entree items; Sense of security given to consumers when purchasing branded entrees.

Presents some stories about the food service industry. Discovery made by health officials about `hot pot' meals served in Shanghai, China; Information on the visit of Kirby, a dog show winner, at Sardi's restaurant in New York City; Account about the translated names of some Vietnamese dishes.