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Fine Dining

Food

Pairing pig and pickles

 By Sara Rush Wirth on May 07, 2014

Ask any Southern chef, and he’ll tell you that pickles are an essential element on a charcuterie plate. But why limit the pig-and-pickle combination to a board of salumi and prosciutto?

Tips for opening a restaurant from a seasoned restaurateur

 By Sara Rush Wirth on Jun. 10, 2014

Here’s what other operators can learn about opening a restaurant today from Sam Fox’s most recent launch.

Food

Vegetarianism a rising trend on menus

By Restaurant Business Staff on Jul. 13, 2014

Customers who seek a meatless dish for reasons of health, ethics or just because it sounds yummy on the menu, are very important people in restaurants today.

Food

Elevating fried chicken

By Patricia Cobe on Aug. 25, 2014

Perhaps it’s due to rising beef prices, a craving for comfort classics or the Southern-food trend, but fried chicken is getting serious attention in every segment.

Talk of a toast trend should be, well, toast

By Justin Massa on Oct. 01, 2014

“Artisanal toast is taking the nation by storm,” reads a recent headline from Eater.com. Meanwhile, Food Genius reports that less than 1 percent of nearly 60 million menu items mention the word “toast.” That’s quite a discrepancy. How can something that is supposedly taking the nation by storm be listed as a menu item less than 1 percent of the time?

Election results: higher wages, paid sick leave

By Peter Romeo on Nov. 05, 2014

Republicans might have triumphed in yesterday’s elections, but even solidly red states opted for wage hikes. Paid sick leave and legalization of marijuana also advanced.

Food

Food costs shaping hottest culinary trends for 2015, NRA finds

By Patricia Cobe on Dec. 03, 2014

Restaurant menus will be shaped to a marked degree next year by kitchens’ efforts to control food costs, influencing but not supplanting culinary trends.

Food

The restaurant concepts likely to bloom or bomb in 2015

By Sara Rush Wirth on Dec. 19, 2014

Senior Associate Editor Sara Rush offers her picks of the concept types that are most likely to thrive or dive in 2015.

Steal this Idea: Scripting a successful LTO

By Patricia Cobe on Jan. 26, 2015

Here from Chicago research firm Datassential are the 10 limited-time offers that consumers adjudged to be most in line with their tastes, and why.

Under-the-radar bar trend hits a note with millennials

By Sara Rush Wirth on Feb. 19, 2015

If you think cider is the cutting edge of beverage trends, you’re in risk of being too late on the opportunity coming up behind it.

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