menus

June 2010 Menus

By Restaurant Business Staff on Jun. 16, 2010

Menus from restaurants featured in the June, 2010 issue of Restaurant Business magazine.

3 snack trends curbing appetites

By Lizzy Freier on Jun. 05, 2017

Leading chains are taking innovative approaches to snacking; here are three menu trends gathered from new item rollouts.

Gnocchi

By Restaurant Business Staff on Sep. 17, 2010

Fall is around the corner and more substantial dishes are starting to show up on menus. Gnocchi are a delicious way to bridge the seasons, especially when chefs pair the light, pillowy pasta dumplings with heartier ingredients.

Pecans

By Restaurant Business Staff on Dec. 29, 2010

Pecans add a tasty crunch to many sweet and savory dishes, as these restaurants demonstrate. As a bonus, they’re full of antioxidants and the healthy kind of unsaturated fats.

Spring Lamb

By Restaurant Business Staff on Mar. 17, 2011

Spring lamb, one of nature's finest offerings, is now appearing on menus across the country. Here's how some restaurants are plating this truly seasonal fare.

Produce firms rely on direct contacts as well as distributors

By Restaurant Business Staff on Jun. 24, 2011

(June 23, 2011 - The Packer)—When it comes to getting their fruits and vegetables onto foodservice menus, produce suppliers tend to work through...

Renovation nation

By Steve Brooks on Sep. 01, 2011

America’s restaurants are getting an extreme makeover. Sure, old brands have gotten face-lifts every decade or so. But the latest changes in design go more than skin deep.

Holiday cocktails

By Restaurant Business Staff on Nov. 30, 2011

Nothing signals the holiday season and approaching new year like a festive cocktail. Mix them up hot, cold, sweet or spicy, to make sure there is a libation that will have every guest dreaming of sugar plums.

Food on a stick

By Restaurant Business Staff on Feb. 22, 2012

One of the most efficient ways to eat a meal is to chomp it off a stick. Long the iconic fare at state fairs and kebab restaurants, stick food has been upgraded and diversified, popping up everywhere from hotel bars to fine dining menus and the local Starbucks.

Cinco de Mayo

By Restaurant Business Staff on May 02, 2012

The holiday of Cinco de Mayo may draw its origins from Mexican culture, but it has firmly established its roots in the American restaurant scene. Operators across the country are gearing up for the fiesta on May 5 with celebratory food, drink and other activities.

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