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Seven U.S. Restaurant Trends For 2012 From Technomic

 By Restaurant Business Staff on Nov. 08, 2011

CHICAGO (November 8, 2011 - PR Newswire)—Just as the nation's economic forecast includes mixed signals, restaurants across the U.S. face a varied landscape...

Financing

Fritter fans

 By Patricia Cobe on Feb. 01, 2012

Long a staple of Southern kitchens, fritters have been around in both savory and sweet versions.

Kumquats

By Restaurant Business Staff on Apr. 18, 2012

The tangy yet sweet skinned kumquat is brightening spring menus in every course. From cocktails to entrees to dessert, the "little citrus fruit that could" packs an enormous flavor punch in a tiny package.

Leadership

What keeps the nation's fastest growing restaurants awake at night?

By Restaurant Business Staff on Jul. 01, 2012

Never mind AUVs, ROI or LTOs. We wanted to know what REM sleep is like for CEOs of the Future 50 chains—what percolates up from their subconscious when they drift off to sleep.

Food

New spins on social dining

By Restaurant Business Staff on Sep. 07, 2012

Chefs and foodservice operators are encouraging socialization with menus, presentations and venues that maximize interaction and the eating experience.

Mud lite

By Bill Main on Oct. 10, 2000

Healthy eating is a priority for me, especially now that I have kids. Keeping nutritional claims, labeling and terms straight is a challenge. I become completely stymied when roaming the grocery aisles. What exactly is "lite" cheese?

Sea change

By Patricia Cobe on Dec. 01, 2012

Sustainability and traceability are top of mind for restaurateurs with seafood on the menu—and the guests they feed. To ease those minds, certification is becoming more formal and widespread.

HPC Foodservice shows growth despite hard times

By Restaurant Business Staff on Oct. 30, 2003

Despite a soft economy and unfavorable weather conditions that have hampered most of the foodservice business in the Northeast this year, Bristol, CT-based...

The week in ideas, February 25, 2013

By Restaurant Business Staff on Feb. 25, 2013

Fake fish. Minimum-wage outlaws. Picking on Guy Fieri. And video-chat ordering at Starbucks.

Upscaling seafood

By Restaurant Business Staff on Feb. 14, 2005

When Bill King's parents went out for dinner decades ago, they did something unusual for the time.

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