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Technology

An app for all seasons

By Joann Whitcher on Apr. 18, 2012

Wolfgang Puck wants to be America’s go-to-chef, and his new iPhone/iPad app. launched mid-April, may just help him realize his dream.

Leadership

Franchisee of the Month: Mario Contreras

 By Dana Tanyeri on Jul. 01, 2012

Venezuelan native Mario Contreras, 32, heads up his own multi-national company, Elbardi International Management, a Charley’s Grilled Subs franchise.

Food

Seasonal platings

By Restaurant Business Staff on Sep. 07, 2012

Greg Atkinson was buying and promoting local foods long before it became the routine thing to do for top chefs. The former chef of Seattle’s Canlis then took time off from cooking in restaurants to teach culinary arts and write about food. Now Atkinson is back at the stove in his newly opened Marché on Bainbridge Island in Winslow, Wash., where he’s again preparing the most indigenous ingredients he can get his hands on.

Would you like stock options with your burger?

By Bill Main on Oct. 25, 2000

There's more than one way to the top. A significant number of senior executives at top foodservice companies began their career as an entry level employee in the company. Yes, we're talking about bussers, preppers, and taco stuffers. Loyalty pays off.

Consumer Trends

Menu deals flat line with consumers

Dec. 06, 2012

What makes the sale for restaurant patrons? According to the NPD Group’s Crest foodservice market research, consumers are less enthused by combo-meals and dollar menus of the past. “On-a-deal” spending decreased for the second year in a row since 2008.

Owner on the premises

By Restaurant Business Staff on Nov. 01, 2003

An owner doesn't always have to be in a restaurant—but it helps.

You don't have to be Irish

By Restaurant Business Staff on Mar. 02, 2013

St. Patrick's Day is getting a lot of play on menus across the country, as restaurants vie for customers who are into celebrating the holiday. Some are tinting food and drinks green, while others are serving up traditional and modern takes on Irish dishes.

Golden Corral R&D chef says out with the old

By Restaurant Business Staff on Feb. 14, 2005

Beverly Lynch doesn't like the same-old meatloaf. She doesn't like the same-old gravy, either. In fact, this former Home Ec.teacher's 11-year tenure as head of R&D for Golden Corral has been spent not liking the same-old anything.

Going small is big

By Restaurant Business Staff on May 28, 2013

Small plates and snacks are major attention-getters on menus these days. More and more customers prefer to share several distinctively flavored smaller items...

PMA’s Silbermann: Produce is Profitable but Daunting

By Restaurant Business Staff on Oct. 21, 2005

Consequently, advises Bryan Silbermann, president of the Produce Marketing Association, Newark, DE, distributors should not undertake half-hearted, impromptu...

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