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Appetizers heat up the menu

 By Patricia Cobe on Sep. 01, 2011

Call them starters, small plates, bar food or even tapas—appetizers are seeing a lot of action. And it’s not all that surprising. Today’s thriftier restaurant customer wants to explore exciting flavors and ingredients without spending a fortune.

Restaurant Recovery: Next Year Looks Brighter, NPD Says

 By Restaurant Business Staff on Dec. 06, 2011

CHICAGO (December 6, 2011)—The U.S. restaurant industry entered 2011 hopeful after ending 2010 with two consecutive quarters of one percent traffic...

Consumer Trends

Love and dollars are in the air

Feb. 10, 2012

Starting this weekend, thousands of couples will be donning their best attire, heading to their favorite restaurants and racking up hefty bills in celebration of Valentine’s Day. OpenTable, an online provider of free, real-time restaurant reservations, compiled a report on this year’s Valentine’s Day trends, keeping operators prepped and ready for the rush.

Quick Response Averts Mad Cow Scare

By Restaurant Business Staff on Apr. 26, 2012

DES MOINES, IA (April 26, 2012 - Boston Globe)—The announcement that mad cow disease was spotted in a California cow drew a rapid response this week from...

Restaurant Performance Index Dips Slightly, but Still Tops 100

By Restaurant Business Staff on Jul. 05, 2012

WASHINGTON, D.C. (June 29, 2012/PRNewswire via COMTEX) -- The outlook for the restaurant industry remained positive for the months ahead, as the May National...

US Foods Recognizes 2012 Vendors of the Year

By Restaurant Business Staff on Sep. 24, 2012

ROSEMONT, IL (September 24, 2012)—US Foods, the nation's largest privately-owned broadline foodservice distributor, has announced the winners of its annual...

Food

Always room for dessert

By Patricia Cobe on Feb. 01, 2013

Inspired, satisfying indulgences are filling dessert menus and beyond—they’re also appearing for breakfast, as snacks and in cocktails.

More transparency please

By Sam Smith on May 01, 2013

When McDonald’s starts doing something new, you can bet it’s already part of a mainstream trend. Big Mac doesn’t like to take chances.

Performance Foodservice Launches Enhanced Website and New Blog

By Restaurant Business Staff on Jun. 19, 2013

RICHMOND, VA (June 19, 2013)—Performance Foodservice launched two key digital communications initiatives – a redesigned website...

Employees...depreciate 'em and appreciate 'em

By Restaurant Business Staff on Apr. 18, 2002

Employees are assets. We invest in them and expect a return on that investment. I depreciate them, too. This may seem like an unusual way to approach...

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