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Get Inspired

  • chicken wings and onion rings

    Game Day Guide

    As playoffs lead up to the Big Game, you've got a big chance to draw crowds into your restaurant. Here's your playbook. We've collected our best articles and ideas for football parties and collected them below for your inspiration.

  • welsh rarebit

    Welsh Rarebit Demystified

    Sure Welsh rarebit sounds a little like something that would have shown up on a menu in Camelot, but we’ve got a secret for you—it’s basically toast with amazingly delicious, melty, cheese sauce smothered all over it. Who doesn’t want to eat that for brunch? Wacky name aside, it's easy to see why the dish is making a comeback on brunch menus across the country. We think you should give it a shot.

  • Piancone ricotta cheesecake

    Piancone Ricotta Cheesecake

    Have you tried ricotta cheese cake? Traditional cream cheese is cut with ricotta for a silky, smooth version that’s just a little lighter than your typical, dense variety. It’s a nice option for mixing up the dessert menu. Chef Jeff Baird from our corporate office breaks down the recipe for you.

  • Ridgecrest Cooked Beef

    Roast Beef, Turkey, or Ham, What Will Grace Your Holiday Table?

    More often than not during the holidays, the main protein is always the talk of the table, and is always beautifully presented before it is carved and shared by all. And whether it’s a flavorful prime rib, a sweet glazed ham, or a perfectly browned turkey breast that makes the cut, all are wonderful ways to feed a large group, and also a great way to bring lots of satisfied “oohs!” and “mmms!” to your customers’ palates.

  • Christmas in New Orleans

    Reveillon Dinners for the Holiday Season

    New Orleans is a city known for its amazing and influential food, so it seems perfectly appropriate that we would have a thriving restaurant scene during the holidays. Learn more about traditional Reveillon Dinners from a native New Orleanian with a passion for food.

  • Biscuit

    Try a Biscuit Bar at Brunch

    Brunch has always been a popular forum for biscuits, this year they’ve really been taking off. A great new way to capitalize on this trend is to run is a “build your own” biscuit bar.

  • Stuffed mushrooms

    Quick and Easy Holiday Appetizers

    Need inspiration for your holiday party or catering menu? Chef Anthony Bussiere has you covered with a selection of easy, cost-effective recipes your customers will love. Give them a try this holiday season.

  • Chocolate Espresso Truffles

    Turning on the Creativity - Just in Time for the Holidays

    What do you get when you blend some of our much-loved dessert items with a little bit of ingenuity? You get a delicious creation that not only saves you time in the kitchen, but will not fail to impress your customers.

  • Caramel candy

    Up Your Game With Take Home Caramel Treats

    With the holiday season rolling around, you’re going to have lots of guests dining at your establishment for special meals, be they celebrations for two or a larger parties. Giving a small treat for your guests to take home will surprise, delight and keep your restaurant in the customer’s mind after the meal.

  • Roma Zeppole with Pumpkin Mascarpone and Caramel

    Zeppole With Pumpkin Mascarpone and Salted Caramel

    This elegant holiday dessert is easy to put together, but the textures and flavors are deliciously impressive. It starts with our Roma Zeppole, which arrive at your location frozen and individually scored on a sheet of dough, so you can fry straight from the freezer in just two minutes. Here’s how to make the whole dessert.