Recipe Bytes from Restaurant Hospitality and Food Management

Fruitful Paninis Can Be a Profitable Addition to Sandwich Menus

In such a long-lasting love affair, cheddar and green apple, brie and pear, pineapple and mozzarella, raspberry and Swiss cheese, extra sharp cheddar and mango chutney are matches made in heaven, all.

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Oven Ready Mrs. Friday's® Oven Ready Panko Breaded Fish Fillets
Oven Ready Panko Breaded Fish makes it easy to serve crispy fish without deep-frying. Our natural hand-cut fillets of Cod, Pollock, Tilapia and Halibut offer deep-fried crunch and flavor with no fryer. Each fillet is coated in Panko and browned in trans-fat free oil for perfect texture and taste.


Turkey Sausage with Citrus Salsa

From: Executive chef/proprietor Mark Martin, Ethan's of Elizabeth, Charlotte, NC.

5 lb. ground turkey
2 lb. turkey bacon, minced
1 small white onion, minced

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Chipolte Cinnamon New Look. Now Flavors.
Count on Lawry’s®, the new addition to the McCormick For Chefs™ portfolio, for restaurant-proven flavors. Seven new sensational rubs for the most memorable proteins ever. From beef and poultry to pork and even seafood, dishes take on a new persona with Lawry’s® dry rubs. They enhance both the visual and textural appeal of any protein.


Savory Chicken, Apple & White Cheddar Sandwich

Recipe: Chef Nancy Silverton, founder of La Brea Bakery

8 slices wheat bread
2 tsps. Dijon mustard
4 oz. red apple, thinly sliced (any red apple variety except for Red Delicious)

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Rice Salmon Bowl Teriyaki Salmon with Gingered Vegetable Rice
A healthy flavorful addition to any menu, fragrant ginger rice is combined with edamame and carrots for an ideal blend of taste and texture. Paired with teriyaki-seared salmon it’s a nutritiously balanced meal that’s sure to please your patrons’ appetites.


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