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What's your favorite way to incorporate tofu into a dish?
How are you preparing for the upcoming menu-labeling rules?
As a chef, do you offer pairings or themed meals?
Has your restaurant tried composting?
Have you ever cooked with liquid nitrogen?
Do you source foods locally at your restaurant?
Have you changed your eating or buying habits because of the Gulf oil spill?
Does your restaurant recycle?
Does your restaurant serve breakfast?
How long have you been using local ingredients?
Have you ever added an unusual or outrageous ingredient or dish to your menu?
How comfortable would you be cooking for a potential employer?
Have you ever participated in a recall?
Do you cook while on vacation?
What technology will you invest in next?