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Pudding on the ritz

By Restaurant Business Staff on Sep. 15, 2005

A quintessential comfort dessert gets dressed to dazzle.

Eurest and Canteen Cater the 2010 National Scout Jamboree

By Restaurant Business Staff on Aug. 12, 2010

VIRGINIA (August 10, 2010)—Preparations were underway for months in Fort A.P. Hill, Virginia forthe highly anticipated Boy Scouts of America 2010 National...

Sysco Lands $26M Military Contract

By Restaurant Business Staff on Dec. 12, 2011

POCOMOKE CITY, MD (December 12, 2011)—Sysco Eastern Maryland LLC was awarded a military contract worth up to $26.2 million to provide food and beverage...

Consumer Trends

What makes LSR customers happy?

Sep. 25, 2012

Visits to limited service restaurants (LSRs), which entice the thrifty and time-crunched patron, are up nine points since last year, according to recent data published in Technomic's American Express MarketBriefing. The good news leaves us wondering, what will keep these patrons coming back?

Technology very much in hand at the NRA show

By Joann Whitcher on May 24, 2013

The restaurant industry’s shift to mobile technology was reflected on the show floor of this year’s NRA conference, with exhibitors showcasing the latest apps for everything from customer loyalty programs to systems for online ordering, labor scheduling, payments, and guest entertainment.

Technology

Taste Savant

By Kelly Killian on Jul. 15, 2014

Restaurateurs who dislike being reviewed by rank amateurs may be heartened by the release of an app by a website that calls itself the “anti-Yelp.”

The flaw in ‘frictionless’

By Kelly Killian on Apr. 16, 2015

As a consumer, and more specifically as a busy working mom, I don’t dislike the idea of being able to order food ahead, run in, grab it and be on my way.

Operations

Understanding broilers

By Restaurant Business Staff on Oct. 13, 2005

All broilers have a common objective: to sear meat with high heat and create a signature branding. The similarities end there. It’s no wonder there is some broiler category confusion.

Operations

Ranges & Cooktops

By Restaurant Business Staff on Nov. 01, 2008

It's all about the heat. Today’s ranges—gas, electric or induction—can help you maximize energy dollars by heating more quickly and efficiently. If your range or cooktop needs replacing or you’re thinking of expanding your cooking choices, here are some options to consider.

Restaurants Will Have to Serve Two Masters in 2011: The Government and Their Customers

By Restaurant Business Staff on Nov. 11, 2010

CHICAGO (November 10, 2010 - PRNewswire)—The foodservice industry demands change as often as the limited-time offers (LTOs) at your favorite restaurant,...

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