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Consumers Continue To Drink More Coffee And Tea

 By Restaurant Business Staff on Aug. 16, 2011

Despite the specialty coffee craze at limited-service restaurants, regular hot coffee still accounts for the highest level of reported consumption among...

Cheesesteak sandwiches

 By Restaurant Business Staff on Feb. 05, 2008

Philadelphia made them famous, but cheesesteak sandwiches now show up on menus nationwide.

Food

Fast casuals are sweet on sour

By Patricia Cobe on Oct. 29, 2013

Housemade pickles and pickled vegetables, a trend started by DIY chefs and farm-to-table advocates, are trickling down to the fast-casual segment. According to Technomic’s MenuMonitor, the appearance of pickled items on fast-casual menus has increased 20 percent between 2012 and 2013. Americans are embracing sour flavors and restaurants in every segment are out to tempt their taste buds.

Chains renovate to speed service

By Steve Brooks on Sep. 12, 2011

One risk of a more sophisticated menu is that your food will take longer to prepare and serve. To meet the challenge, new designs are reducing the time customers have to cool their heels or idle their engines.

Sweet Potatoes

By Restaurant Business Staff on Jan. 27, 2009

The nutritious, versatile sweet potato fits seamlessly into many cuisines, from Spanish, to Japanese and African. Also a key ingredient in several American comfort foods and vegetarian dishes, this colorful root vegetable is reminding diners everywhere that sometimes the words “healthy” and “sweet” make a perfect pair.

7 ripples to consider surfing in 2014

By Peter Romeo on Dec. 30, 2013

For the strongest inkling of what will unfold for restaurants in 2014, consider some of the sleeper trends of late 2013.

A Taste of the Burger Bash

By Restaurant Business Staff on Oct. 07, 2011

One of the signature events at the New York City Wine & Food Festival is the Burger Bash, a competition that this year pitted 20 restaurants against each other to see who grills the best burger.

Beyond the blue plate

By Restaurant Business Staff on Feb. 01, 2010

A study by the Pew Research Center found that 93% of the growth in the U.S. labor force from 2006 to 2016 will be among workers ages 55 and older.

Food

Snacks and meals continue to blur

By Patricia Cobe on Feb. 18, 2014

The three-meals-a-day routine is a relic of the past, as eating patterns conform to today’s busy lifestyles.

Consumer Trends

Disconnect between Americans and their food sources

Nov. 06, 2011

With the majority of consumers out of touch with the agricultural experience, Americans seem to be split over whether food production is headed in the right or wrong direction.

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