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CIA sues American Culinary Institute over name

 By Restaurant Business Staff on Feb. 23, 2004

The Culinary Institute of America has filed a trademark-infringement lawsuit in federal court against the American Culinary Institute, a San Francisco-based concern that bestows endorsements of quality on restaurant supplies.

The user-friendly menu

 By Restaurant Business Staff on Sep. 11, 2005

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

How heat affects flavor

By Restaurant Business Staff on Apr. 14, 2006

By studying how heat affects flavors, R&D professionals can be better equipped to create formulas and processes that deliver consistent food products with the desired flavor profile.

How to build buzz

By Restaurant Business Staff on Nov. 04, 2006

It's the hottest, well, buzzword in marketing. Buzz. Everybody wants it. Not everybody has it. And to get it, best you forget the old lingo of media buys, bump rates and drive times and get hip to the "influencers," "viral marketers," "bloggers" and "blasters" who are driving things today.

Financing

The idiot box got smarter

By Restaurant Business Staff on Apr. 13, 2007

Buying a tv for your restaurant isn’t as simple as picking out the right size screen anymore.

25 smart menu moves

By Restaurant Business Staff on Sep. 05, 2007

Menu items have to work hard for a living. They must fit with the concept. Sound and taste good. Make money, of course.

Operations

What's hot in holding gear

By Restaurant Business Staff on Mar. 01, 2008

Several equipment companies have revisited holding technology and design. Improvements and upgrades are turning out hot foods that are pretty close to fresh-cooked.

Growth: The 10 Rules of Franchising

By Restaurant Business Staff on Aug. 01, 2008

The simple concept of using other people’s money to expand your chain and reduce your risk has become the modus operandi for restaurant companies on the move. While the concept of franchising may be simple, it’s not for the unprepared.

4 lessons to success

By Restaurant Business Staff on Sep. 02, 2009

In Scottsdale, Arizona, some of the industry’s brightest gathered for the Restaurant Leadership Conference, co-sponsored by Restaurant Business magazine.

Financing

Getting in on produce

By Restaurant Business Staff on Jun. 01, 2010

Maines Paper & Food Service, a mega $3 billion broadliner, set out several years ago to eliminate the competitive disadvantages companies its size often have in the produce category.

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