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Focuses on the increase of sales for the salad industry. Offertory of entree salads in meals; Importance on the variety of selections for the salads; Development of entree salad guide training to ensure uniform consistency.

Reports on the migration of soups into the entree category of restaurants. Benefit for customers and operators; Trend toward more complex preparations of soups; Types of soups with regional influences.

Focuses on the menu strategies of seafood restaurants in the United States. Specialties at Summer Shack restaurant; Style of food handling at Naked Fish restaurant; Entrees available at Bluewater Grill restaurant.

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.

Focuses on the challenges of merchandising specialty hams. Variety of ham styles; Function of salts in ham curing; Role of ham as an ingredient in main dishes.

Focuses on the use of pasta in enhancing the appeal and value perception of entrees in the United States. Information on potential pasta partners used by chefs; Preference of Damon's for noodles in repackaging staples; Importance of luxury, ethnic profiles and creativity on pasta sides in the upscale market.

The article offers best practices for retailers to increase sales in the frozen meals and entrees category in the U.S. as of May 2015. Topics include using fewer ingredients and preservatives in formulation, using signage and demos to attract attention in the crowded frozen aisles, and offering ethnic options. A table is also presented that lists sales performance in the category which includes frozen handheld entrees, multi-serve frozen dinners/entrees and single-serve frozen dinners/entrees.

The article focuses on the various tastes reflected in several wedding reception menus. Topics discussed include the need for fabulous hors d'oeuvre and super desserts for those with budgetary constraints, how the main course demonstrates a particular meaning that is important to the bride and groom, and the many couples that still pick the wedding cake as an important feature at the reception. It also offers ideas for an after-party menu at evening weddings that carry into the next day.

The article discusses frozen entrée innovations and market performance in the U.S. Topics explored include the flavor and packaging development efforts of frozen food manufacturers to remain competitive, the consumer interest in organic and healthier frozen food options, and the introduction of organic frozen meals by Artisan Bistro to meet demands of consumers for convenience and organic food quality.

The article reports on trends expected to dominate the catering and food service industry in 2015. Topics discussed include the caterers' expectation that cocktails and mini appetizers will be some of the more popular options in the catering business, the industry professionals' prediction that light and healthy food will be the favorites for entrees and desserts served in smaller portions as one of the trends they expect for 2015.

Features main-course salads served at restaurants in the United States. Main selling point of entree salads; Factors that chefs consider when creating entree salads; Salad prices; Move by restaurant operators to upgrade entree salads in the family and casual-dining segments. INSETS: Menu sampler;Searing salad days.

Focuses on vegetable-based entrees served in restaurants. Information on vegetarians in the United States (US); Details on the growing interest in vegetable-based entrees; Comments from Brenda Lee Langton, chef-owner of Cafe Brenda in Minneapolis; Vegetable Orgy introduced by Jim McKinney, chef-owner of Club Grotto in Louisville, Kentucky; Important factors to consider when creating vegetarian items.

The article offers information on the success of chef and restaurateur Nancy Batista-Caswell. Topics discussed include her restaurant Oak & Rowan in Boston, Massachusetts; receiving positive reviews and plenty of corporate business; and her views on orchestrated main course meal and all the components.

The article takls about chef Drew Tobin, who transforms leftover and overripe into vinegars and using them to add funk and flavor to appetizers, entrées and even desserts. It presents views of Nick Balla, executive chef at Central European-inspired restaurant in San Francisco, California on the same.

Offers information on the MPLS Cafe in Minneapolis, with focus on entree salads. Indication that a number of entree salads were added the the menu in 1997; Reference to the `Restaurants and Institutions' 1997 Menu Census'; Comments from Chef David Fhima; Details on entree salads. INSET: Best dressed.

Offers suggestions for serving foods that can be treated as entrees and appetizers to choosy restaurant customers. Pizzas as great appetizer; Appeal of stuffed pastas to customers; Popularity of seafood as appetizer and if doubled an entree; Customers' choice of double combination; Luck being experienced by restaurant operators when they allow customers to mix and match meals.

Features salad entrees. Salad toppings; Freshness of salads; Importance of colors; Salad recipes including Club Steak Salad Al Pastor; Grilled Idaho Potato Primavera Salad, Settlers Salad, Grilled Salmon on Salad of Frisee, Sweet Corn, Onions, Prosciutto and Sun-Dried Tomatoes, Shrimp Salad with Spicy Yellow Tomato Vinaigrette and Ceasar Salad with Fried Calamari. INSETS: Render unto Caesar (Caesar salad).;Dressing up (salad dressings)..

Focuses on entrees. Signature aspects as distinguished from other menu items; Traditional entrees; Size and health trends; Flexible ingredients. INSETS: Dish a vu (beef Wellington).;Entree menu analysis..

Discusses kitchen-ready entrees sold in supermarkets and the satisfaction it can give to consumers who have a time-pressed lifestyle. Kitchen-ready items' ability to give consumers fresher flavor and retailers a more satisfying margin; Chef's Market entrees; Importance of re-introducing customers to slow-roasted or grilled raw foods. INSET: Selling the 10 feet..

Presents a collection of entree salads recipes supply by chefs from various parts of the United States. Names of menus; Names of chefs who supply some of these recipes; Ingredients used for making each salad; Number of servings per salad; Direction for preparing salads.

Provides an overview on entree salads of several restaurants in the United States. Ingredients of Champps Americana's Italian Bruschetta Salad; Applebee's Buffalo Chicken Salad; Ten salad specialties at TomTom's in Atlanta; Seafood restaurant KinKead's Thai Marinated Seafood Salad and Grilled Tuscan Chicken Salad; Seafood salads at Rusty Pelican in Key Biscayne, Florida.

The article focuses on the career of executive head chef Brett Duarte of the steak-focused Argentine restaurant group Gaucho. It says that the heads chefs in all the restaurants have the right to create one strater, side, fish main, and dessert, which are subjected for the approval of Duarte. It mentions several topics which include the restaurants' menu, the responsibility of Duarte, and the operation of the restaurant. INSETS: THE FARM FRITES DEVELOPMENT CHEF CLUB;THE PUB FOOD CHAMPION;Think you have what it takes?.

This section offers news briefs on topics related to the hospitality industry as of February 2017. Topics discussed include description of the Costa Rica vacation home Villa Manzu, suggestion of ForbesLife's Jim Dobson on underground hotels, and brief explanation on entrée in a classic three-course French meal.

In this article, the author discusses how she prepared various dishes for a dinner. Topics discussed include plan of the author for incorporating chilaquiles to starters, inclusion of the Vietnamese Pho soup for the soup course, and cooking of stuffed beef roll-ups for the main course for the party. Also discussed is the inclusion of tiramisu for dessert.

A recipe index for the May 2014 issue of "Cooking Light" is presented.

The article focuses on the developments in the three steakhouses, which include Doris Metropolitan, owned by Doris Rebi Chia, La Boca, and Desi Vega's Steakhouse, owned by Desi Vega. Topics discussed include statement from Doris Metropolitan's manager Stavros King regarding appetizers and entrées, statement from chef Jared Ralls regarding La Boca's transfer of location, and Mr. John's sister restaurant Desi Vega's which added Bone-In Filet in its menu.

The article presents several new products for the food service sector including a variety of wild baby arugula from B&W Gourmet Farms, a line of Stuffed Chicken Breast Entrees from AdvancePierre Foods and Barber Foods, and a line of chef jackets from San Jamar Chef Revival.

The article focuses on the sales growth of frozen breakfast entrées in the U.S. According to Mintel International Group Ltd., the overall sales of frozen entrées have totaled 375 million dollars in 2009 and will increase in 2011-2015. It says that the wellness-oriented Jimmy Dean D-Lights entrées from Sara Lee Corp. are among the strongest revenue generator totaling 11.8 million dollars for 52 weeks since 2007.

The article highlights the study conducted by restaurant price consulting firm Intellarprice, which found that side dishes, desserts are among the items with the largest price increase in casual dining chains in the U.S. in 2009. The study has determined that the side dishes and desserts have increased by 8% and 9%, respectively, while prices for dinners entrées and bar drinks rose by 2.2% and 1.7%, respectively. It also determined that prices varied according to market.

The article reports that the sales of frozen breakfast foods in supermarkets increased during the 12 weeks ending April 22, 2007. According to the author, the gains is due to the increased demand for protein-based entrees and healthy products. Stu Levy, national marketing manager of Murry's, predicts that consumers will return to the mainstays of the frozen breakfast products due to the increasing prices of grain, fuel and transportation costs.

The article presents information related to the frozen food market in the U.S. Novelties and ice cream rule the freezer case in most convenience stores (c-stores). The demand for ice cream and novelties is still high but the quest for fast meals and fast shopping may cause some c-stores to stock freezer doors with more entrees and other profitable frozen foods.

The article introduces the three signature salads added by Three Brothers Italian Restaurant to its full pizza and pasta menus. These are Vesuvio Chicken Salad, the Tuscan Chicked Salad and the Sirloin Chophouse Salad. The owners retain the tradition of light Italian fare and prepare appealing dishes to customers. The ingredients for the salads are also applied in other dishes.

This article focuses on the 2005 Gordon Ramsay Scholar restaurant show. In this year's cooking competition Ramsay and his chairman of judges test the chefs by letting them cook a three-course meal, but within that brief they had to make a salad niçoise starter and a chocolate tart. The main dish, a free-interpretation recipe, had to be centred on sea bass, with the stipulation that it couldn't be cooked whole on the bone. Alex Thain emerged as the competition's winner.

Focuses on the popularity of squid on the appetizer and entrée list of pizza restaurants in the U.S. Ways to clean and prepare frozen squid; Method for cooking squid; Grilling tip.

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.

Features the two kitchens of Ralph's On the Park restaurant at City Park in New Orleans, Louisiana. Information on the interior design of the restaurant; List of entrées prepared at the French-style cooking suite; Explanation on one of the most efficient characteristics of the kitchen. INSET: Design Capsule.

Presents news briefs on the advertising and brand management industries in the U.S. as of March 15, 2004. Details on the fire-grilled entrée by Burger King; Description of the television advertisement made by beer company Heineken to be shown in several Hispanic television channels; Result of the court case on campaign speech, involving MasterCard versus consumer activist Ralph Nader.

Focuses on the challenges faced by food manufacturers in combining food components into Asian-inspired frozen entrees. Examples of food manufacturers which created frozen entrees based on items carried on their restaurant menus; Challenges faced by food manufacturers in creating their own sauces. INSET: Flavors 101: Teriyaki Traditions.