Looking at Our Next Issue
As we post articles from our January/February issue, we thought you might like to take a look at what's coming in our March/April issue
It’s Backkkkk – Absinthe is back with a vengeance. Our writer explores where restaurants can get it, how and when it became legal again and who’s drinking it.
Menu Planning – Cooks and managers are confronted with more
decisions than ever before when it comes to selecting menu items. We look at the myriad of decisions that need to be made and ask experts for some basic steps to planning a cost-effective menu.
Battle of the Breakfasts – Now that the battle of the beds has been won, our reporter explores how hotels compete on breakfast. We will look at what the big guys are doing nationally and then interview local hoteliers to see what’s being served here in the Granite State.
These features and more.
