food

Corn

By Restaurant Business Staff on Aug. 19, 2008

An a-maize-ing touch of yellow sunshine is embodied in every ear of summer corn. Restaurant kitchens spotlight its versatile nature and sweet freshness in an array of seasonal menu items.

Food

Local sourcing tops chefs’ trend picks for 2014

By Sara Rush Wirth on Dec. 03, 2013

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.

U.S. Foodservice Helps Houston Food Bank 'Fill the Warehouse'

By Restaurant Business Staff on Sep. 23, 2011

HOUSTON, TX (September 23, 2011 – Marketwire)—As part of its commitment to hunger-relief efforts, U.S. Foodservice-Houston has donated nearly 12,000...

Seasonal Blueberries

By Restaurant Business Staff on Aug. 05, 2009

Fresh blueberry season peaks from July through late August, so chefs are capturing the moment and imparting the navy-hued berries into a variety of dishes that complement their naturally tart and delicious flavor.

Food

Global cooking meets traditional American fare

Jan. 20, 2014

Offering a mix of innovative global cooking and traditional American fare is essential for Jennifer Cleveland and Eric Heath, co-owners of Cleveland-Heath, a creative comfort-food restaurant in Edwardsville, Ill. “We have old-school diners who love meat and potatoes and large entrées and other people who follow the food movement and go for small plates,” says Heath. “We really want to please them both.”

Restaurants Poised to Raise Prices

By Restaurant Business Staff on Oct. 28, 2011

(October 28, 2011)—Restaurants are poised to raise prices as Americans become accustomed to more expensive food at grocery stores. U.S. consumers paid 2.6...

Among Fast-Food Restaurants, Subway's Nutritional Claims Are the "Most Trusted" by Consumers

By Restaurant Business Staff on Feb. 11, 2010

ARLINGTON, TX (February 10, 2010 - Marketwire)—More consumers trust Subway's nutritionalclaims, compared to all other popular quick service restaurants...

Candyland USA

By Patricia Cobe on Mar. 21, 2014

At one time, Chicago was the candy capital of America, home to many iconic brands. Although most of the production has moved elsewhere, it's possible to retrace the city's sweet history through a walking tour.

Kale Take Two

By Restaurant Business Staff on Nov. 22, 2011

Leafy salad greens may be at a seasonal low, but kale is just reaching its peak. With its dark green (or red or black) deeply textured leaves and distinctive taste, kale adds dramatic color and flavor to the winter plate.

Salmonella prompts processed-food recall

By Restaurant Business Staff on Mar. 05, 2010

(March 5, 2010)—Thousands of types of processed foods—including many varieties of soups, chips, frozen dinners, hot dogs and salad dressings—may pose a...

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