Fine Dining

Chain restaurants help guests stick to New Year’s resolutions

By Patricia Cobe on Jan. 28, 2015

It’s difficult to stick to resolutions when going out to restaurants is part of your job description, this January, a number of chains kicked off the New Year with menus that make it easier for me and other customers. For their efforts, we’re likely to reward them with our dollars as well as our gratitude.

5 trends spotted at NAFEM

By Patricia Cobe on Feb. 20, 2015

The National Association of Foodservice Equipment Manufacturers Show got underway in Anaheim Thursday, with 500-plus exhibitors touting their goods. Here are five emerging mini-trends from the show.

Choosing greatness: How we decided this year’s most powerful leaders

By Kelly Killian on Mar. 16, 2015

In the end, we decided that the criteria had to be not only restaurant operators with notable legacies—and not even those with positive sales results.

My times with Omar Cantu

By Sara Rush Wirth on Apr. 15, 2015

A routine reporting assignment turned into an extraordinary discussion of what the chef saw as the future of the industry—and his life in it.

10 takeaways from RLC

By Restaurant Business Staff on May 04, 2015

Over four days and almost three dozen general and breakout sessions, attendees of the Restaurant Leadership Conference were treated to experiences and insights that extended far beyond business.

3 trendlettes we’re watching in June

By Sara Rush Wirth on Jun. 02, 2015

Consumers want restaurants to dig deeper on health, “natural” and local sourcing. Here’s how the industry is responding.

Marketing

How to handle a crisis and prevent viral negativity

By Sara Rush Wirth on Dec. 17, 2015

Whether dealing with food contamination, a scandal (a la Subway) or simply an angry guest, negative PR can put a brand’s image—and revenue—at risk.

Food

Tough to say, easier to spot: 5 ingredient trends going mainstream

By Lizzy Freier on Mar. 01, 2016

Since the surge of Sriracha, other hard-to-pronounce ingredients have been gradually popping up on menus, giving consumers both practice with tongue twisters and opportunities for exotic dining adventures. Here's a look at some striking ingredients on the rise.

Tapping staff for social media

By Jonathan Deutsch, Ph.D. on Jul. 21, 2016

There are several upsides to tapping your current workforce to run your social media. But does the task require extra compensation?

Financing

Getting the most out of your dessert buy

By Restaurant Business Staff on Oct. 12, 2006

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

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