FSR magazine April 2018

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We’ve taken the bold, balanced flavor of Texas Pete ® Original Hot Sauce and created Texas Pete ® Original Dust Dry Seasoning to bring even more versatility to your menu. With lower sodium than the competitors, Dust will be your new favorite seasoning. Learn more at TexasPeteFoodservice.com/Dust
First course thinkstock Versatile cauliflower is making its way into menus by masquerading as pizza and burgers. Cauliflower Power By Laura D’aLessanDro What is a menu without cauliflower these days? When California Pizza KitChen announces its newest crust is made of cauliflower— that’s when you know. the beloved lowcarb, gluten-free ingredient has gone from fringe trend to mainstream menu star. the national pizza chain announced in late January that its newest nationwide rollout would be the introduction of a cauliflower pizza crust. CPK also touted the crust as a “unique source of vegetable fuel.” “Rich in nutrients and low in carbs, cauliflower is a powerhouse ingredient that continues to show its versatility and popu- FOODNEWSFEED.com APril <strong>2018</strong> 11
Page 1 and 2: NO. 53 FULL-SERVICE RESTAURANTS : S
Page 3 and 4: April 2018 No. 53 ® 38 46 Fresh ta
Page 5 and 6: Fries, reimagined. (It’s amazing
Page 7 and 8: The Brand ShINES ON. The Stands Alo
Page 9 and 10: Idaho ® Potato Pairings Idaho® Po
Page 11: EVERY VINE TELLS OUR STORY SUSTAINA
Page 15 and 16: Find your Ispirazione Italiana What
Page 17 and 18: Two-Way Radios bring more to the ta
Page 19 and 20: IngredIents Middle Eastern and Medi
Page 22 and 23: Master’s Reserve ® Renewal cut
Page 24: CHEFS & INGREDIENTS INGREDIENTS Mov
Page 27 and 28: Trending Chefs & i ngredienT s Reim
Page 29 and 30: SponS ored content How Kitchen Equi
Page 31 and 32: Custom Savory Sauces The only limit
Page 33 and 34: Prepare To Fry Your Best. 1 2 3 4 5
Page 35 and 36: l iquid i ntelligenC e W ine people
Page 37 and 38: Liquid i nteLLigence Beer ThinksToc
Page 39 and 40: SPONSORED CONTENT COURTESY OF FABIO
Page 41 and 42: MARLA MARTINEZ PARTICIPATES IN THE
Page 43 and 44: COMPETITIONS Chef Lance Nitahara, a
Page 45 and 46: COMPETITIONS LUCID COCKTAIL CLASSIQ
Page 47 and 48: their businesses,” Yeagy says. Th
Page 49 and 50: MIDDLE EASTERN CUISINE THINKSTOCK R
Page 51 and 52: Middle eastern Cuisine nature funky
Page 53 and 54: ShakShuka iS perhapS the moSt iconi
Page 55 and 56: Wealthy families might slaughter a
Page 57 and 58: Choosing a new location in another
Page 59 and 60: REAL ESTATE Paige HosPitality grouP
Page 61 and 62: REAL ESTATE rants will always be ou
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REAL ESTATE rant, which doesn’t l
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Trending on the Menu April 2018 //
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The inventor & world leader in food
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Custom Deert Sauces Sooooo sweet! F
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REVENOW ENGAGE New Guests • INCRE
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Check out FSR’s website, Food New
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OUTDOOR WALK-IN COOLERS&FREEZERS EN
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Service By Kevin Hardy A More Human
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Finance By Jessie szAlAy The F&B Bo
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What Do All These Highly Successful
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Convenience never tasted this good!
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FSR magazine April 2018

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