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Online Daily Restaurant Deals Driving Positive Consumer Behavior, Per Technomic

 By Restaurant Business Staff on Jun. 09, 2011

CHICAGO (June 9, 2011 - PRNewswire)—Technomic has found that online daily deals are attracting new and infrequent customers to participating restaurants...

Poultry: Strutting its stuff

 By Restaurant Business Staff on Jun. 15, 1997

Poultry is pulling its head out of the sand and strutting its stuff.

10 Ideas Worth Stealing from FARE

By Patricia Cobe on Jun. 20, 2013

Here are some of the ideas, trends and smart strategies we heard that could help all foodservice operators, regardless of their channel.

Berries

By Restaurant Business Staff on Jul. 13, 2011

In midsummer, what better than berries to pop into savories and sweets? From strawberries to wine berries, blueberries to black, chefs across the country are using these seasonal jewels in condiments, sauces, desserts and salads.

Here's a tip: Fast-casual lacks definition

By Restaurant Business Staff on Jan. 14, 2004

A group of panelists at an analysts' conference here couldn't seem to agree on a strict definition for fast-casual, said to be the fastest-growing segment of the restaurant industry.

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.

Tomatillos

By Restaurant Business Staff on Aug. 08, 2011

More closely related to gooseberries than tomatoes, tomatillos grow inside a husk, breaking through their paper shells as they ripen. The tomatillo's tart, juicy flavor and texture stand up well to the heat of jalapenos and other spicy ingredients.

The rice market

By Restaurant Business Staff on Nov. 15, 2005

While rice is the staple crop of Asia, most of the rice served in Asian restaurants in the United States is homegrown.

They probably ain’t lovin’ it

By Peter Romeo on Oct. 22, 2013

McDonald’s acknowledged Monday that two of its evergreen sales builders failed to do the trick this time, in part because of pricing and spicing.

Millennials The "It" Generation for Foodservice

By Restaurant Business Staff on Sep. 06, 2011

CHICAGO (September 6, 2011)—Millennials account for over 13 billion of the 59 billion visits made to foodservice establishments in 2010 and spent $73...

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