Fine Dining

Del Frisco's Double Eagle Steak House

Jun. 12, 2017

A fine-dining chain serving upscale steaks and fresh seafood in an elegant environment

Top Ten Drinking Trends for 2013

Dec. 18, 2012

The adult beverage industry is using technology, new packaging and fresh ingredients to entice imbibers in 2013. According to extensive industry research by Technomic and its team of experts, these are the top 10 trends to watch in 2013:

Operations

Seattle breaks new ground with latest restaurant ban

By Peter Romeo on Sep. 14, 2017

A sweeping prohibition of single-use wares has finally been set for enforcement, and restaurants indicate they're ready.

Food

Playing with flavor

By Patricia Cobe on Oct. 01, 2013

"Bold" is becoming a boring mantra on menus; flavor-craving customers want more. To tempt their taste buds—and wallets—chefs and menu developers across all segments are experimenting with flavor enhancing cooking techniques, layering flavors for maximum effect and punching up dishes with housemade condiments.

Workforce

4 positions restaurants might be adding to their payrolls

Nov. 03, 2017

Operators share the new or enhanced restaurant roles that are on their wish lists.

Darden's marching orders

By Peter Romeo on Dec. 17, 2013

The investor pushing for a breakup of Red Lobster and Olive Garden’s parent has released a comprehensive rationale for doing it. Here’s a look at the reasoning and the plan.

Leadership

Charlie Sarkis, Boston's pioneering multiconcept operator, dies at 78

By Peter Romeo on Mar. 14, 2018

His Back Bay Restaurant Group was an early example of the MCOs that are now found throughout the nation.

The week’s 5 head-spinning moments

By Peter Romeo on Jan. 31, 2014

Restaurants take bytes, lemons get a bad rap, Starbucks makes a case for steroid testing, few brrr’s about the cold and how Chipotle is serving the flexitarian.

Marketing

A virtual networking warm-up

By Restaurant Business Staff on Mar. 25, 2014

RLC attendees share their thoughts on what will undoubtedly be a major quest for those who come to Scottsdale Sunday: How to differentiate their brands in the eyes of consumers.

Workforce

Growth trend: beards

By Steve Coomes on May 14, 2014

How restaurants are addressing the growing beard trend.

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