ingredients

Help Boost Starter Sales with Ideas for More Unique, Shareable, High-Value Options

By Restaurant Business Staff on May 26, 2009

Take some tips from information compiled in three new reports from Technomic’s “Left Side of the Menu’ series, which includes the Appetizer Consumer...

Financing

Special Focus: Breakfast sausage

By Restaurant Business Staff on Dec. 01, 2009

Customers who ordered sausage for breakfast could expect standard pork links or patties spiced with a blend of sage, herbs, salt and pepper.

Mint

By Restaurant Business Staff on Apr. 23, 2010

Mint’s fragrant freshness adds cool complexity to everything it touches. Although fresh mint is available year-round, its flavor is especially welcome in Spring—just when we crave a refreshing zing. These restaurants are maximizing this minty moment.

Getting to know Peru

By Restaurant Business Staff on Sep. 24, 2010

Peru is a land of contrast, a country that defines the meaning of biodiversity—from coastal deserts that receive almost no rainfall, to the rugged...

Mintel: Ethnic Foods Enjoy Robust Product Growth

By Restaurant Business Staff on Feb. 17, 2011

CHICAGO (February 16, 2011 - PRNewswire)—Consumers love tickling their taste buds with Italian, Mexican and Asian cuisine, so much that all three have...

Consumer Trends

Salt peppers more menu descriptions

Aug. 31, 2011

Despite the efforts of health authorities to moderate salt intake, the mention of salt on restaurant menus has increased 144 percent in the last five years, according to new research from Technomic.

Food

A nation of nibblers

By Patricia Cobe on Jan. 01, 2012

More and more Americans are patronizing restaurants differently these days, opting to make a meal of shareable appetizers, small plates, inventive bar food or coffee and a snack. According to Chicago-based market research company Technomic, only 5 percent of consumers are now eating three square meals a day.

How Urban Belly got menu consistency, retail products and flavor in one move

By Joan M. Lang on May 01, 2012

As a classically trained chef who came up through the ranks of fine dining (Bouley, Charlie Trotter’s, Tru), Bill Kim knows about building flavor and...

Pepitas

By Restaurant Business Staff on Aug. 08, 2012

"Pepita" is the Spanish name for pumpkin seed, so it's no surprise that crunchy pepitas are sprinkled throughout Latin menus. But the texture and nutritive value of the seeds is attracting chefs who cook in many styles.

Food

Seasonal Plates

By Restaurant Business Staff on Dec. 12, 2012

Crafting a Southern-inspired Christmas menu is “a balancing act,” declares Don Drake, executive chef of Magnolias in Charleston, S.C. That’s because even though patrons relish the upscale restaurant’s modern takes on traditional cooking, they tend to judge its holiday dishes against their own cherished memories of home-cooked fare.

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