cuisine

The Logistics Of A James Beard Dinner

By Restaurant Business Staff on Oct. 13, 2011

MANHATTAN (September 29, 2011 - Ottawa Citizen)—By any measure, serving an impeccable dinner for 80 discerning New Yorkers in an internationally recognized...

Reinhart Foodservice to Acquire Agar Supply Co.

By Restaurant Business Staff on Sep. 14, 2012

ROSEMONT, IL (September 14, 2012)—Reinhart Foodservice, the 5th largest broadline distributor in the US, announced that it has entered an agreement to...

Technology

How a failing guest feedback program helped Texas Steakhouse improve

By Joann Whitcher on Jun. 05, 2013

What happens when your guest feedback programs insist your customers love you, but your restaurant is empty? That was Terry Smith’s dilemma when he was brought on board as consultant for Texas Steakhouse in 2008.

Top 10 restaurant trends from this year’s NRA Show

By Sara Rush Wirth on May 21, 2014

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.

Recovering from bad reviews

By Restaurant Business Staff on Sep. 14, 2004

While Lucy Mexican Barbecue had opened in a space within ABC, its immediate predecessor had failed to thrive there, and its curb presence was minimal.

Get in shape - now!

By Restaurant Business Staff on Mar. 11, 2006

For those who fail to tend to their own health as carefully as they tend to their business, the scenario can be a dangerous one.

Ideation: Poultry in Motion

By Restaurant Business Staff on Aug. 07, 2007

Chefs flock to chicken, turkey and other birds for inventive, crowd-pleasing dishes.

Emerging Cuisines: Basque

By Restaurant Business Staff on Oct. 01, 2008

Cooking with an indpendent spirit.The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history,...

Won’t you be my regular?

By Restaurant Business Staff on Aug. 01, 2010

Customers who keep coming back are worth a lot more than just their contribution to the bottom line. Here’s how to go get them—and keep the ones you have.

Consumer Trends

Regional American cuisine takes root on menus

Nov. 21, 2011

The broad category of "traditional North American" has grown by 26% since 2008 and is now the most popular cuisine type listed on menus, according to Mintel Menu Insights, a resource that tracks flavor and ingredient trends in leading chain and independent restaurants.

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