food

The week in ideas, March 22, 2013

By Restaurant Business Staff on Mar. 22, 2013

This week: retail in restaurants, a sky-high concept, a Sioux Falls operator with a unique aesthetic, and an idea somebody needs to take advantage of.

Entrepreneur of the month: Josh Lebowitz

By Joan M. Lang on Apr. 01, 2011

Josh Lebowitz managed and then purchased the two-unit Brother Jimmy’s in 2000. He retooled the concept as the spot for Southern food and hospitality in New York City. The motto: Put Some South in Your Mouth—is the “’cue” that you can get St. Louis-style ribs, Carolina pork and Texas brisket.

Marketing

'Give me mas'

By Patricia Cobe on Apr. 25, 2013

Taco Bell is on a tear to grow from a $7-billion brand to a $14-billion category killer in the next 10 years, CEO Greg Creed told the audience at RLC.

Ginsberg's Hires Master Chef Dale Miller As First-Ever Food Consultant

By Restaurant Business Staff on May 04, 2011

HUDSON, NY (April 29, 2011)—Ginsberg's Foods Inc., ranked 45th in last year's ID Report Top 50 distributors, recently named Dale Miller its "culinary...

Operations

Safe equipment storage for customers with food allergies

By Restaurant Business Staff on May 23, 2013

When cooking for customers who have food allergies or are gluten-sensitive, you need to be especially aware of how you store ingredients and the prep techniques you use.

Gourmet Fusion Seafood Signs National Distribution Agreement With U.S. Foodservice

By Restaurant Business Staff on Jun. 08, 2011

LAS VEGAS (June 8, 2011)—Prime Star Group, Inc. announced that its subsidiary, Gourmet Fusion Seafood, signed a National Distribution Agreement with U.S...

Food

Chicago flavor

By Restaurant Business Staff on Jun. 18, 2013

Operators ate their way around the 16th Annual Taste the Trends Tour, hosted by Basic American Foods, during this year’s NRA Show. Each of the six hot new restaurants on the tour presented their take on the “classic with a twist” theme with an inventive array of dishes.

Consumer Trends

Consumers believe healthy can be tasty

Jul. 08, 2011

Most consumers now believe that “good for you” items can be at least as tasty as indulgent ones, reports MarketBriefing, produced by Technomic. But the quality and “oomph” of the food, cooking style, herbs and spices become more important when they’re not masked by lots of fat, calories and salt.

Rosemary & Thyme

By Restaurant Business Staff on Sep. 01, 2003

Singly and as a harmonious duo, these two herbs share a rich culinary heritage.

Consumer Trends

Comfort reigns

Aug. 22, 2013

Among the items listed within CNN’s American Food: The 50 Greatest Dishes, the American comfort food landscape is spelled out in popular food items, ranging from a full Thanksgiving dinner to a side of tater tots; from Delmonico’s Steak to California Roll; from Chicago-Style Pizza to Barbecue Ribs; and everything in between. It is obvious reading through this list that although health is on the mind of consumers everywhere, comfort is still king.

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