menus

October 2009 Menus

By Restaurant Business Staff on Oct. 23, 2009

Menus from stories in the October issue of Restaurant Business magazine

Stealable idea: Up millennial bar business without adding SKUs

By Sara Rush Wirth on Jan. 06, 2015

High-end restaurants don’t need deep discounts to win over younger consumers whose preferences exceed their means. Getting creative with what’s already in the kitchen—and marketing it as a value add—might help to capture that elusive millennial clientele more consistently, especially at the bar.

Easing the way to smooth sipping

By Restaurant Business Staff on Feb. 01, 2010

The definition of a smoothie has been blended as much as the drink, but basically, smoothies are fruits and juices whirred with ice until thick and smooth.

McDonald's to test all-day breakfast beginning in April

Mar. 30, 2015

After years of balking because of operational issues at offering the a.m. menu all day, the burger giant will give it a try next month.

Cheeks

By Restaurant Business Staff on May 14, 2010

Chefs are getting cheeky this spring by cooking up beef, pork, fish and even buffalo cheeks for their menus.

Food

Flocking to chicken

By Patricia Cobe on Jun. 03, 2015

To offset beef prices, chefs are turning poultry into a center-of-the-plate signature.

Entrepreneurs of the month: Nathaniel Ru, Nicolas Jammet and Jonathan Neman

By Restaurant Business Staff on Aug. 01, 2010

In 2007 these new graduates of Georgetown University’s McDonough School of Business, tired of spending money for lunch at local fast food joints, saw an opportunity for a sustainable, healthy, fast-casual option.

Cranberries

By Restaurant Business Staff on Nov. 17, 2010

On restaurant menus, this tiny, tart fruit goes way beyond the usual sauce and relish—it’s adding color and character to everything from breakfast entrées to autumn salads. These menus make it berry clear that the cranberry is ripe for eating.

Beignets

By Restaurant Business Staff on Feb. 15, 2011

In preparation for Mardi Gras, beignets—translated from the French as "fritters"—are showing up more frequently on menus. This airy, deep-fried relative of the all-American donut is a staple in New Orleans' French Quarter. These places offer up their own renditions of the beignet.

Taste of the Upper West Side

By Restaurant Business Staff on May 18, 2011

On May 20 and 21, the Whole Food Market New Taste of the Upper West Side will showcase the area's best restaurants, cafes and sweet shops with a series of tastings, wine classes and live music. Here's a lineup of the participating restaurants and their menus.

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