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Independent Restaurants

Food

Paella goes vegetarian

 By Patricia Cobe on Feb. 16, 2016

Chef-owner Tory Miller knew from experience that about 25 percent of people prefer to order vegetairan, so he reworked a seasonal veggie paella.

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?

Top 100 Independents

2016 top independent restaurants in Las Vegas

By Restaurant Business Staff on Oct. 04, 2016

With 15 restaurants on the Top 100 Independents ranking, Las Vegas is home to the highest-grossing concept and plenty of options from celebrity chefs.

Financing

Stocking the Asian pantry

By Restaurant Business Staff on Nov. 11, 2005

Rice might be the carb that most people associate with Asian cuisine, but noodles play an equally important role in the culinary culture.

Marketing

The 10 most Instagrammed restaurants in 2016

By Alaina Lancaster on Dec. 08, 2016

Diners just can’t resist snapping photos at these easy-on-the-eye establishments.

Growth Continues In "Better Burger" Restaurant Category

By Restaurant Business Staff on Aug. 01, 2012

CHICAGO (August 1, 2012 - PR Newswire)—The limited-service burger segment is the largest menu segment by revenue in the restaurant industry. It is driven...

Technology

New generation of bars takes bartenders out of the mix

By Heather Lalley on Apr. 25, 2017

Yet the growing pour-your-own model also presents unique challenges.

Food

Moonshine

By Kelly Killian on Aug. 30, 2013

Moonshine has stepped into the light as a darling ingredient of mixologists south—and north—of the Mason-Dixon. Even the big chains have dared to dip into the hooch, with Joe’s Crab Shack introducing three moonshine cocktails to its restaurant menu for fall.

Food

5 ways to amp up appetizers and sides

By Patricia Cobe on Aug. 29, 2017

Tap into consumers’ changing eating habits to uncover new opportunities for menuing starters, small plates and snacks.

Food

Super chicks

By Patricia Cobe on Nov. 27, 2013

Some of the most renowned chefs are elevating one of the humblest birds—the chicken—to new heights. We’re not talking fancy sauces, rare spices or hi-tech techniques; instead, these pros are turning to the simplest, most down-home cooking methods—frying and roasting.

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