menus

Thinking beyond the faucet

By Amanda M. Westbrooks on Oct. 31, 2011

Sublimely refreshing and environmentally friendly, infused water has come out of the spa and into public consciousness. It’s seen in lobbies, beside tennis courts, inside meeting rooms and convention centers, and of course on restaurant menus.

Effective service management

By Restaurant Business Staff on Feb. 01, 2012

To reach the level of service where guests rave about their experience, managers need to ensure servers have these five tools.

Spring Peas

By Restaurant Business Staff on Apr. 11, 2012

Few vegetables define Spring as well as fresh green peas. In step with the season, chefs are highlighting the pea’s sweet flavor and delicate crispness in an array of menu items.

Arugula

By Restaurant Business Staff on Jun. 21, 2012

Slightly bitter and slightly peppery, arugula is most familiar as a salad ingredient. But today’s chefs are experimenting with the leafy green on other parts of the menu, incorporating its assertive flavor and healthy attributes into everything from cocktails to pizzas.

Food

Lazy Dog lightens up

By Restaurant Business Staff on Aug. 31, 2012

With the launch of its "Nutritious & Delicious" menu this summer, Lazy Dog Café got off the couch. The Southern California casual dining concept created a slimmed-down roster featuring 10 items, all 650 calories or less.

Better menu design tactics

By Bill Main on May 25, 2000

Here are three menu design techniques using a simple square: Boxing, Shading and Showcasing.

Technology

MONO+MONO goes retro with menu tech

By Amanda M. Westbrooks on Nov. 26, 2012

In a Korean eatery in New York’s East Village, what’s old is new again, from the more than 30,000 vinyl albums on the walls to the View-Masters on the tables.

Front page news

By Bill Main on Aug. 07, 2003

The next time you're out on the dining room floor, watch as guests are handed your menu. Do they glance down at the cover? Open it right up to find something to order?

Consumer Trends

Let's Do Lunch

Feb. 18, 2013

Americans still rely heavily on foodservice for lunch, according to Technomic’s Lunch Consumer Trend Report. Although diners have cut back on away-from-home lunch purchases to save money, a good number still buy midday meals—particularly at fast-casual concepts.

On the menu

By Restaurant Business Staff on Jan. 15, 2005

With Canada showing far more interest than the U.S. in minimizing the use of trans fats, one of the northerly nation’s largest casual-dining chains is draining the partially hydrogenated oil from its fryers.

Page 135