ingredients

The healthy kitchen

By Restaurant Business Staff on Jul. 01, 2012

With the push to offer healthier choices, restaurants must rethink not only how they prepare food but the equipment they use to prepare it. We asked a few...

The week in ideas, October 26, 2012

By Restaurant Business Staff on Oct. 26, 2012

Sacramento’s idea for peace between trucks and brick-and-mortar guys. A new charitable idea from a pub in D.C. A great idea for fighting crime in St. Louis. And more.

Operations

Smoothie, frozen beverage and dessert dispensers

By Restaurant Business Staff on Apr. 01, 2013

With the ever-increasing popularity of smoothies, frozen yogurt and frozen alcoholic beverages, chilled treats have found a place on the menu all year long. To keep up with that popularity, beverage and dessert machines are easier than ever to operate and offer a wider range of products.

Consumer Trends

Conference finds experience trumps food for attention

Jun. 20, 2013

Assessments of consumer preferences repeatedly turned during a conference this week for limited-service operators to observations that experience is outshining food as a customer draw.

Eating my way through NRA 2014

By Patricia Cobe on May 21, 2014

Senior Editor Pat Cobe shares 10 business-building food and beverage trends she spotted at the show.

What's the word?

By Bill Main on Apr. 03, 2002

Do any of these words give you a pronunciation hesitation? As food varieties from around the world become easily available, more and more unusual words appear on our menus.

Beef prices take their toll

By Restaurant Business Staff on Jan. 14, 2005

Figures from the U.S. Department of Agriculture confirm the pain: beef prices dug an 11% deeper hole in operators' pockets in 2004 than they did a year ago.

Financing