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menus

Food

The breadth of barbecue

 By Megan Warmouth on Sep. 13, 2014

Available in the North, South, East and West, chefs and pitmasters from fast casual to fine dining continue to redefine barbecue.

Seasonal Blueberries

 By Restaurant Business Staff on Aug. 05, 2009

Fresh blueberry season peaks from July through late August, so chefs are capturing the moment and imparting the navy-hued berries into a variety of dishes that complement their naturally tart and delicious flavor.

Cool Restaurant Menu: Mr. Zub’s

Nov. 18, 2014

The lengthy roster of deli sandwiches listed on this menu could easily overwhelm, but the simple graphic treatment and upfront positioning of prices make it user-friendly.

Restaurant Menus to Focus on Quality, Not Just Cost, in 2010

By Restaurant Business Staff on Nov. 20, 2009

CHICAGO (Nov. 20, 2009 - Business Wire)—How do you follow up a wild year of $5 menus, gourmet meals for paupers’ prices and buy one get one restaurant...

Not just any piece of meat

Jan. 16, 2015

The roast, often served with more than a bit of showmanship, is emerging as the 2015 favorite of upscale restaurants.

Financing

Patty action

By Restaurant Business Staff on Mar. 01, 2010

When it comes to grabbing share of stomach and dining-out dollars, burgers are leading the charge.

Beverage

Milking profits

By Sara Rush Wirth on Apr. 16, 2015

Adding an alternate milk isn’t as easy as slapping it on the menu as a simple substitution.

Maple syrup: tap the sap

By Restaurant Business Staff on Jun. 01, 2010

Mixologists are experimenting with natural syrups, like maple, honey and agave, to differentiate their drinks. Maple syrup has been sugaring cocktails and...

Heirloom Tomatoes

By Restaurant Business Staff on Aug. 20, 2010

Colorful heirloom tomatoes of all shapes and sizes are overflowing at farmers markets. Here’s how some restaurants are featuring this juicy, flavorful late-summer bounty on their menus.

Consumer Trends

What's most likely to spur consumer cravings?

By Lizzy Freier on Jan. 25, 2018

Cooking demos and on-premise ads aren’t doing it for most diners, but these five things are.

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