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Airy, Crunchy, Golden, Goodness. They're not just any chip. We're talkin' new House Cuts® Lattice Chips. The 'holes'
make them lighter, crunchier, more flavorful. And with just three simple ingredients
— potatoes, oil and sea salt — Lamb Weston® makes great chips even better. See
what's possible with potatoes at LambWeston.com.
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Blend Better with Breakthrough Magnetic Technology. The MagnaBlend™ Frozen Blended Beverage Station boasts a 9-second blend time. The integrated shaved ice dispenser and rinse station mean there's no need to move between separate prep areas. Simply blend, rinse, and repeat. To learn more, click here. |
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Leaders should take charge of talent retention
Employees are quitting at a rate not seen since before the recession, writes S. Chris Edmonds. Start taking retention seriously, as replacing employees is expensive and has repercussions in terms of morale and institutional knowledge, he argues. "Don't leave your talent retention strategy to others. Embrace it, and create a safe, inspiring, productive workplace where people thrive," he advises. SmartBrief/SmartBlog on Leadership
(2/23)
Vegas casino restaurants cater to changing tastes
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(Bruce Bennett/Getty Images)
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Las Vegas casinos are increasingly expanding their restaurant options beyond the traditional steakhouse, Italian and Mexican eateries, as competition grows and tastes change. "You could say that back in the day, restaurants were a loss leader. Food and beverage is really a star of our entertainment options," said Lori Nelson, vice president of corporate communications for Station Casinos. Las Vegas Review-Journal
(2/23)
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Second Fry, First Choice When guests upgrade their fry order, they want to know it's worth it. McCain® Redstone Canyon® Fries are made with a signature blend of savory seasonings, creating a striking plate presence and balanced flavor that makes guests take notice. Get Menu Inspiration. |
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On the Plate: An original look at trends in restaurants and foodservice from SmartBrief |
Q&A: Modern Mexican cuisine is rooted in tradition
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Santibanez (Lisa Lake/Getty Images)
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When designing dishes for his Fonda restaurants in New York, Roberto Santibanez starts with a platform of traditional Mexican flavors and techniques to create food that is innovative and "unequivocally Mexican," the chef says. "The way I see this is that there is no tradition without innovation and there is no innovation without tradition. We base it on knowledge from our past, and we keep evolving things to the times, to the epoch we're living in. So I think that basically is what is contemporary to me, is a continuous upgrading or a different way to visualize the past or the traditions." SmartBrief/SmartBlog on Food & Beverage
(2/23)
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How easy it is to judge rightly after one sees what evil comes from judging wrongly."
-- Elizabeth Gaskell, writer
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Mailing Address: SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
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