Word: friedli
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The long-term success of no-frills, down-home cooking will depend upon the public's willingness to pay relatively sophisticated prices for apparently unsophisticated specialties and upon the financial aspirations of the restaurant owners. The lessons from such professionals as Baum, Prudhomme and Abe de la Houssaye, the Cajun...
The notion that such food represents going back will be news to Middle America, where it remains the standard fare. Says Jean Hewitt, food editor of Family Circle (circ. 7 million): "It takes quite a long time for a trend to filter into the heartland. The East and West coasts...
She may not be able to compete, but a burgeoning number of entrepreneurs think they can. Americans are eating out more than ever, and more than ever they are eating fast food. Since Ray Kroc opened his first McDonald's in a Chicago suburb back in 1955 (burgers: 15¢), fast...
Fast-food restaurants specializing in ethnic and regional fare--like the California-based New Meiji chain of Oriental food--are adding to the diversity. "The earlier cycle of fast foods was primarily concerned with supplying sustenance in a cheap, quick manner," says Lamar Berry, a spokesman for Popeyes, a growing...
The public's new appetite for Southern delicacies like deep-fried catfish is part of the reason for the piscatory success story. Texas-based Church's Fried Chicken, a fast-food outlet, introduced the fish last April, and it is now a strong seller in the chain's 1,600...