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Restaurant Business Staff

Articles by
Restaurant Business Staff

Page 504

Shoney's Wall St. woes

On March 26th of this year, Shoney's CEO Steve Lynn met with his shareholders in the fifth floor auditorium of the First American Center in Nashville.

Sandwiches: The gates of creativity

Sandwiches open the gates of creativity.

The RGI: Change over time

Think back 30 years ago. Johnson was president. "Bonanza" was a top-rated TV show. "Up, Up and Away" by the 5th Dimension was blaring from transistor radios, and the median family income was less than $10,000.

Side dishes make the meal

Imagine fried chicken without mashed potatoes and corn; or ordering a burger, hold the fries; or how about fish on a plate, no rice.

Chemistry: The key to baking

Accuracy in mixing the exact measurement of ingredients is the key to baking.

Let the kids decide

Childrens' opinions are a powerful part of the dining decision, not only for fast-food restaurants, but also for casual-dining chains that appeal particularly to families.

Poultry: Strutting its stuff

Poultry is pulling its head out of the sand and strutting its stuff.

What's old is new again

What's new again? Big juicy steaks, burgers, and prime rib. After years of eating less of the stuff, Americans have stopped beefing about health woes and started indulging again.

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