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BP siphon working, but spill and dispersants an ongoing issue

 By Restaurant Business Staff on May 17, 2010

NEW ORLEANS (May 17, 2010)—Engineers finally figured out how to siphon some of the oil that has been spewing into the Gulf for almost a month, but it could...

Trends from the top

 By Kelly Killian on Oct. 14, 2014

Fine dining has evolved, adapting a more humble and more accessible attitude to appeal to more wallet-conscious customers.

The impact of menu design

By Restaurant Business Staff on Mar. 01, 2012

Menus are a restaurant’s most intimate point-of-sale connection to the customer, yet there is little understanding of how the menu actually impacts consumer behavior. Research conducted at the CIA has taken an evidence-based approach to understanding how consumers interact with restaurant menus.

Pilgrim's Pride Introduces 'Fresh From Florida' Chicken for Customers Who Prefer Local

By Restaurant Business Staff on Jun. 10, 2010

FLORIDA (June 10, 2010 - PRNewswire)—In a move aimed at appealing to Florida customerswho prefer locally grown products, Pilgrim's Pride Corporation, in...

Nutritionists predict top diet trends for 2015

By Peter Romeo on Dec. 19, 2014

A survey of 500 registered dieticians suggests consumers will go nuts in 2015, with fondness growing for seeds as well.

The aging palate

By Restaurant Business Staff on Mar. 31, 2012

As adults, our palate matures and ages, and we learn to appreciate new and unusual flavors that we may have shied away from as kids. In our golden years, we struggle with weight, medication, special diets and food restrictions that inhibit our enjoyment of food. As this particular demographic of older citizens increases in numbers, it is important to understand their dietary needs and food preferences, as well as the changing nature of their palates.

Consumers Say They Will Continue Thrifty Ways Adopted During the Recession When Planning Meals

By Restaurant Business Staff on Jul. 01, 2010

CHICAGO (June 26, 2010)—It appears that a thriftierconsumer may be emerging from the Great Recession. According to a new report by The NPD Group, a leading...

Food

Concepts to Scout in Phoenix, Expansion Edition

By Sara Rush Wirth on Mar. 23, 2015

As thousands of operators flock to Phoenix for this year’s Restaurant Leadership Conference, we looked at restaurateurs who are expanding their already-successful portfolios. Here are four places to consider visiting.

Leadership

Franchisee of the Month: Paul Saber

By Dana Tanyeri on May 01, 2012

Saber, who joined Panera in 2003 after a 17-year run at McDonald’s as a franchisee and senior corporate leader, posed a question that ultimately led to Panera Cares, the company’s groundbreaking pay-what-you-can business model designed to “share the warmth” with those less fortunate.

Roper Industries to buy iTradeNetwork

By Restaurant Business Staff on Jul. 27, 2010

(July 26, 2010)—Roper Industries Inc. said it will acquire iTradeNetwork Inc. in a $525 million all-cash transaction.iTradeNetwork provides...

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