food

You don't have to be Irish

By Restaurant Business Staff on Mar. 02, 2013

St. Patrick's Day is getting a lot of play on menus across the country, as restaurants vie for customers who are into celebrating the holiday. Some are tinting food and drinks green, while others are serving up traditional and modern takes on Irish dishes.

Dandelion Greens

By Restaurant Business Staff on Mar. 24, 2011

Raw or cooked, this edible weed has an enjoyably bitter flavor that adds complexity to a range of dishes. The greens are also delicious by themselves. Early spring is the best time to nab them before the plants have a chance to flower.

Ginsberg's Foods Receives 2012 Great West Safety Award

By Restaurant Business Staff on Apr. 10, 2013

New York (April 10, 2013)—Ginsberg’s Foods, the largest family-owned full line food service distributor in the Hudson Valley region of New York, was...

Puerto Rico

By Restaurant Business Staff on Apr. 15, 2011

SAN JUAN (April 15, 2011)—The Jose Santiago company is now the top food distributor in Puerto Rico and the Caribbean with yearly sales of $144 million and...

Food Authority South LLC Expands into Washington D.C.

By Restaurant Business Staff on May 02, 2013

OCEANSIDE, NY (May 1, 2013)—Food Authority South LLC, a New York-based broadline distributor, has opened a 50,000-square-foot distribution center in...

McDonald's and WD-50 dispel the myths of innovation

By Sam Smith on May 23, 2011

Dan Coudreaunt, executive chef and director of culinary innovation at McDonald’s, and Wylie Dufresne, chef-owner of molecular-gastronomy temple WD-50, know a thing or two about innovation. At a packed NRA session they set about dispelling a few myths.

Technomic and Restaurant Sciences Partner in Joint Analysis of Food and Beverage Purchase Metrics

By Restaurant Business Staff on Jun. 05, 2013

CHICAGO and Newton, MA (June 5, 2013)—To provide greater visibility into sales trends in restaurants and bars, Technomic Inc. and Restaurant Sciences, LLC...

The Week in Ideas, June 24, 2011

By Restaurant Business Staff on Jun. 24, 2011

Our idea gaze shifts abroad this week, where Taiwan had an idea for dealing with restaurant critics, Wendy’s had an idea for spicing up its new Moscow unit and a French chef had a counter intuitive idea about his Michelin star. We still found a little idea love down in Texas, too.

A dollar for your thoughts

By Bill Main on Jun. 22, 2000

What's the going rate for a good idea? A great idea? We used to offer a penny for your thoughts, but I'm going to suggest that it's time to up the ante. A good idea is now worth $1 and a great idea is worth $5.

Technology

Mobile commerce grabs hold of takeout ordering

By Joann Whitcher on Feb. 06, 2013

Mobile smartphone apps are quickly becoming the go-to platform for ordering takeout. According to a new eMarketer report, “Mobile Fast Food Marketing: How QSRs and Fast Casuals Are Getting Quicker and Faster,” more consumers are making their dining decisions en route via the smartphone.

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