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cuisine

Financing

How did buying fish get so complicated?

 By Restaurant Business Staff on Nov. 09, 2006

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

My Favortie Food Towns

 By Restaurant Business Staff on Jun. 01, 2008

Seven restaurant people let us in on their extreme food vacation destinations.

Snapshot: Innards are in

By Restaurant Business Staff on Nov. 02, 2009

Animal organs and extremities—collectively called offal—have traditionally elicited more “yucks” than “yums” among American diners. Recently, this perspective of the nasty bits is taking a turn from crass to curious, as more chefs are serving “everything but the squeal.”

Mintel: Ethnic Foods Enjoy Robust Product Growth

By Restaurant Business Staff on Feb. 17, 2011

CHICAGO (February 16, 2011 - PRNewswire)—Consumers love tickling their taste buds with Italian, Mexican and Asian cuisine, so much that all three have...

Louisiana Seafood crowns a new king

By Amanda M. Westbrooks on May 29, 2012

Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.

Consumer Trends

Let's Do Lunch

Feb. 18, 2013

Americans still rely heavily on foodservice for lunch, according to Technomic’s Lunch Consumer Trend Report. Although diners have cut back on away-from-home lunch purchases to save money, a good number still buy midday meals—particularly at fast-casual concepts.

Food

Beefing up Mexican flavors

By Patricia Cobe on Feb. 10, 2014

A torta makes its debut, filled with slow-simmered beef accented with Mexican flavors.

Marketing

Catching a buzz

By Kelly Killian on Jun. 01, 2015

When it comes to buzz specifically, it’s about innovation and differentiation, says Chris Tomasso, chief marketing officer of First Watch Restaurants and a board member of the National Restaurant Association’s Marketing Executives Group (MEG).

Salli Setta

By Restaurant Business Staff on Jan. 15, 2003

Joined Darden back in 1990, as a sales promotion assistant.

Make room for the empty nesters

By Restaurant Business Staff on Oct. 12, 2005

For almost 60 years now, marketers of all kinds have been following the whims and mores of the largest, most educated, most affluent—and most...

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