food

How Wildfire does gluten free

By Dana Tanyeri on Feb. 01, 2012

The annual “What’s Hot” survey of 1,800 chefs by the National Restaurant Association pegged gluten-free/food allergy-conscious items as No. 7 on the top 10 trends list this year. That’s up a notch from its 2011 position.

NOAA Closes Commercial and Recreational Fishing in Oil-Affected Portion of Gulf of Mexico

By Restaurant Business Staff on May 04, 2010

(May 2, 2010)—NOAA is restricting fishing for a minimum of ten days in federal waters most affected by the BP oil spill, largely between Louisiana state...

Food

How high can food costs go?

By Steve Brooks on Aug. 27, 2014

Within the past 12 months, according to figures from the U.S. Department of Agriculture, retail prices for beef, pork, chicken and milk hit record highs.

The Week in Ideas, February 27, 2012

By Restaurant Business Staff on Feb. 27, 2012

Cooking over volcano. Keeping vigilant for new managers from corporate who carry crack pipes. And paying workers a living wage and still making a profit.

Financing

Getting in on produce

By Restaurant Business Staff on Jun. 01, 2010

Maines Paper & Food Service, a mega $3 billion broadliner, set out several years ago to eliminate the competitive disadvantages companies its size often have in the produce category.

5 surprises in chefs’ forecast of 2015 trends

By Patricia Cobe on Dec. 04, 2014

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list.

Consumer Trends

Making Happy Hours Happier

Mar. 19, 2012

Happy Hours have become a fourth daypart in many establishments, boosting food and beverage sales during the slower late afternoon-early evening time slot. With competition for Happy Hour customers heating up, Technomic's American Express MarketBriefing looks at the the factors that bring in traffic and keep guests happy.

Compass Group Broadens their

By Restaurant Business Staff on Jun. 17, 2010

CHARLOTTE, NC (June 16, 2010)—Compass Group North America announces the expansion of its ‘Eat Local’ programs across the United States. As part of...

Concept to Scout: Travail Kitchen and Amusements

By Patricia Cobe on Jan. 30, 2015

There’s no kitchen, no set menu, no servers and no reservations at Travail.

Price breaks on tax day

By Restaurant Business Staff on Apr. 13, 2012

Come April 17, consumers across the country can release a tax-free sigh of relief over a celebratory discounted meal. A number of large chains and smaller indy restaurants are offering special breaks on what some customers consider the nation’s most dreaded day: Tax Day.

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