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Restaurateurs are amused by such antics. And delighted. "Dessert sales started going up two or three years ago, and there seems to be no end in sight," reports Leonce Picot, owner of the Down Under and Casa Vecchia in Fort Lauderdale, La Vieille Maison in Boca Raton and the Old House in Monterey, Calif. Ten years ago, only 25% to 30% of diners in his restaurants ordered dessert. Now, says Picot, as many as 70% of Florida customers and 80% of those in California are indulging. Boston's Ritz-Carlton hotel and Shaw's Crab House in Chicago confirm...

Author: /time Magazine | Title: Food: Let Them Eat Cake! | 11/7/1988 | See Source »

Nationwide, 42% of Americans admit they ordered dessert more than once a ! month last year, according to Restaurants & Institutions magazine, up from 17% the year before. But the boom is not confined to eating out. Supermarket bakery sales were up 21% in 1986 and '87. And bakeries are bursting with business. "Desserts in restaurants are only half the loaf," affirms Elliott Medrich, co-owner of Cocolat, a San Francisco Bay-area chocolate shop renowned for its truffles. "The real dessert action is in the high end of take-away- food places or for people cooking at home...

Author: /time Magazine | Title: Food: Let Them Eat Cake! | 11/7/1988 | See Source »

...help you find these and other stories, the index has been expanded to two pages. If an index can be likened to a restaurant menu, the People section can be compared to dessert. Starting this week, dessert is regularly two pages instead...

Author: /time Magazine | Title: From the Publisher: Oct 17 1988 | 10/17/1988 | See Source »

...vice president also thinks that his promise to appoint a Hispanic to his cabinet will attract Hispanic voters. But it's a question of dessert before the dinner. Bush must still address why Hispanics still suffer from poverty and unemployment in a nation that according to President Reagan, prospers from low unemployment and lower interest rates...

Author: By Julio R. Varela, | Title: Que Pasa, George? | 8/19/1988 | See Source »

...Pastry Arts Center, which charges students $700 a weeklong course, is an arm of Country Epicure, a thriving dessert company whose bakery in Elmsford turns out a tasty upscale line of frozen cakes, pies, tarts and tortes for the restaurant and hotel trade...

Author: /time Magazine | Title: In New York: A Degree in Desserts | 8/1/1988 | See Source »

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