menus

Australia as incubator

By Sara Rush Wirth on Mar. 02, 2015

Major chains have been turning to the outback as a testing ground for ideas to bring home. Starbucks’ latest menu add, the Flat White, is a latte variant imported from Down Under.

A murky picture as seafood industry eyes oil slick

By Restaurant Business Staff on May 03, 2010

NEW ORLEANS (May 3, 2010)—As a giant oil slick lapped at southeastern Louisiana'secologically sensitive coast, chefs, restaurant owners and seafood dealers...

Applebee’s to introduce new menu by staging Times Square street party

By Kelsey Squire on May 07, 2015

The casual-dining chain’s event will feature samples of new menu items and “special-guest” performances.

Oil Spill Threatens Gulf Oyster Industry, Livelihoods

By Restaurant Business Staff on Jul. 19, 2010

(July 19, 2010)—Laurentino Cardenas leaned over the edge of his narrow boat, his hands clenched above the murky, green surface of the Gulf of Mexico's...

Leadership

Souplantation, Sweet Tomatoes get new CEO

By Peter Romeo on Sep. 07, 2017

The twin chains’ new owners have tapped a turnaround vet to reinvigorate the buffet brands.

Ginger Cocktails

By Restaurant Business Staff on Oct. 26, 2010

Mixologists are giving drinks a distinctive snap with the addition of ginger. Several inventive libations start with a base of ginger beer or a ginger-infused spirit and some end with a splash of ginger ale.

Gulf Spill Has Lingering Effects on Seafood Consumption at Restaurants, Finds Technomic

By Restaurant Business Staff on Jan. 27, 2011

CHICAGO (January 26, 2011 - Business Wire)—Last summer’s oil spill in the Gulf of Mexico released an estimated 200 million gallons of oil over the course...

Easter Brunch Specials

By Restaurant Business Staff on Apr. 20, 2011

The Easter bunny is hopping into restaurants this Sunday, bringing special brunch menus for guests who want to celebrate the holiday by dining out.

Berries

By Restaurant Business Staff on Jul. 13, 2011

In midsummer, what better than berries to pop into savories and sweets? From strawberries to wine berries, blueberries to black, chefs across the country are using these seasonal jewels in condiments, sauces, desserts and salads.

Bloody Marys

By Restaurant Business Staff on Sep. 28, 2011

While mimosas are a good way to welcome the day, there are many customers who can’t imagine brunch without a Bloody Mary. The cocktail started out as a strong blend of tomato juice and vodka, but inventive bartenders have ramped up the spice level and added personal touches.

Page 121