Menu descriptions that make me salivate

Slow roasted sturgeon at Wexler's Lacy Atkins The San Francisco Chronicle 2009

I study menus every night, so I should be immune to their literary charms. However, a few well chosen words can hook me like a fish going after a brightly colored lure. Menus that merely list ingredients, and that seems to be a growing trend, are missing out on prime marketing opportunities. The right adjectives can create positive enticements for diners More...

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By admin On Friday, July 15th, 2011
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Kellogg To Curb Kids’ Unhealthy Food Ads

WASHINGTON — The nation’s largest food companies say they will cut back on marketing unhealthier foods to children, proposing their own set of advertising standards after rejecting similar guidelines More...

By admin On Friday, July 15th, 2011
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Starbucks Bistro Boxes Take On Chain Restaurant Dishes

Starbucks keeps pushing further and further afield from its core coffee business in search of the big bucks. They’ve tried publishing books, serving alcohol and installing small convection ovens to heat More...

By admin On Friday, July 15th, 2011
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French Beauties for Bastille Day

Vive la France! Whether it’s a picnic that has you wishing you were gazing up at the Eiffel Tower or a summer supper à la provençal, toast la République on the 14th with 14 French recipes — bon appétit! Hit More...

By admin On Friday, July 15th, 2011
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Do Restaurants Attract Theft?

What is it about restaurants that attracts thefts? Eater has taken to documenting the “Shit People Steal” from high-end restaurants. They’ve found that customers, encouraged by the cover of dim More...