Month: August 2009

Fitch: Risk for Restaurants Moderating

According to a news report from Nation’s Restaurant News, Despite continued weakness in same-store sales growth for nearly all U.S. restaurants, corporate financial risk and bankruptcy fears for leveraged companies are moderating, according to a Tuesday report from Fitch Ratings, a corporate credit rating agency.

Living Without Abundant Tomatoes

According to the New York Times food blog, customers keep going into Applewood, a restaurant in Park Slope, and asking for a tomato martini. The drink, made with onion-infused vodka, muddled tomatoes, basil and olive juice, has always been a summer favorite. But not this year. There just aren’t enough good tomatoes, said chef and co-owner David Shea.

Owner of 50-Year-Old Pizza Shop Has Stories to Tell

According to venturacountystar.com, during the dog days of August, when the kitchen is too hot and the lure of the Ventura County Fair proves too much for even their most loyal patrons, many restaurateurs near the fairgrounds close up shop and go on vacation.

Serve Up More Profits, Its Soup Season

Tomlinson Industries offers a variety of quality kettles to meet your soup service needs. They are ideal for large or small operations, salad bar/self-serve areas and they can be used for either front or back of house operation.

Pizza Chefs Help Cook Up Dexterous Robots

According to a story on newscientist.com, ” robots have many virtues, but when it comes to manipulating objects they can sometimes be all fingers and thumbs. Now a team of Japanese engineers has turned to an unlikely source of inspiration to improve robots’ dexterity: a pizza parlour.”

Keeping It Simple, With an Eye on Tradition

According to the New York Times, AT Frankie and Fanucci’s, a pizzeria that has replaced Lia’s in the village of Hartsdale, the first thing diners might see is the five-pound can of San Marzano plum tomatoes that doubles as a doorstop on the sidewalk out front. It’s a nice improvisational touch, a simple solution that captures the easy practicality and loose charm of the place.

Two Eateries Under One Roof

According to a report on news-leader.com, “By day, it’s a breakfast diner. By night, it’s an Italian pizzeria. And during lunch, it’s both, so friendly servers will hand you two menus — Scramblers Diner and Andoro’s Pizzeria.”