Patricia Cobe
Senior Editor
Articles by
Patricia Cobe
Page 157Native American
When the first Europeans landed in America, the natives they encountered relied on three staple crops—corn, beans and squash—along with wild berries, fruits and other plants. Fishing and hunting filled out their meals.
Bread Pudding
Cooler autumn weather brings the urge to turn on the oven and serve warm, comforting desserts. Bread pudding fits the bill. These places are giving the old-fashioned dessert some modern twists.
When Smokey Bones changed its name from “Barbeque & Grill” to “Bar & Fire Grill” in 2009, the rebranding didn’t stop with the signage. The 10-year old concept began remodeling its 67 restaurants to focus on the bar, making the area larger and installing TVs, high-tops and stools to encourage socializing
Tempting customers to buy dessert is a surefire way to boost dinner and lunch checks. But that means offering an irresistible and varied selection that hits every diner’s sweet spot. Suppliers have stepped up to the dessert plate with ingredients and products for operators at every level—from QSR grab-and-go treats to comforting family-dining pies and ice creams, to the speed-scratch cakes, pastries and mousses that differentiate casual menus.