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Slowing down fast food helps waistlines, study finds

 By Peter Romeo on Sep. 04, 2012

If regulators really want to lessen fast food’s impact on obesity, they should mandate Kenny G playlists and dimmer switches for McDonald’s and the like. Or at least that’s the implication of a new study on ambiance’s influence on calorie consumption.

Go ahead. Call us a tool.

 By Peter Romeo on Oct. 01, 2013

We’ve killed the Monkey. From now on, our site will be known as RestaurantBusinessOnline.com, playing off its 111-year-old print sister. Call us crazy, but we think that name makes more sense.

Famous Dave's high-tech remake

By Kelly Killian on Jul. 29, 2014

Famous Dave's CEO Ed Rensi intends to turn the barbecue concept into a more efficient operation by embracing technology. He provided Restaurant Business with a peek inside the lab for the overhaul, a unit in the Chicago suburbs. Here's what we saw.

Inside Cooks & Soldiers

By Sara Rush Wirth on Apr. 08, 2015

Pegged as a combination of funky, energetic and contemporary, the Castellucci Group’s new Basque-inspired eatery (its fourth spot in Atlanta) caters to the mixed but monied crowd in the West Midtown area.

Technology

Off-premise: the future of foodservice?

By Sara Rush Wirth on Apr. 12, 2017

More channels means more competition and a rethinking of the industry.

Operations

How a 10-year-old indie revamped its kitchen for speed

By Heather Lalley on Apr. 25, 2018

A Southern restaurant in Chicago focused its massive renovation on frying more chicken and, potentially, keeping and recruiting more line cooks.

No goo in the loo

By Bill Main on Nov. 01, 2000

Ever enjoyed a meal out when everything — the food, the service, the ambiance — seems to be just right, only to walk into the restroom and feel like you've been transported to a third world country?

BiRite Hires First Corporate Chef

By Restaurant Business Staff on Jan. 05, 2004

BRISBANE, CA - Jim Benson has been hired as corporate chef, a new position, at BiRite Foodservice Distributors here.As corporate chef, Benson will offer the...

Operations

The finer points of buying an oven

By Restaurant Business Staff on Nov. 12, 2005

With so many oven types, sizes and heating technologies available, buyers should focus on their menu first—what’s going in the oven—then look at volume requirements and kitchen or operational constraints.

Manufacturer Spotlight June 2006

By Restaurant Business Staff on Jul. 15, 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

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