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This week’s 5 head-spinning moments: Baked, not fried

 By Peter Romeo on Sep. 29, 2017

Even the great Carnac couldn't have foreseen the role marijuana is about to play in restaurant sales, and that's just one of the who'd-have-believed-it developments.

Canadian chains step up nutrition disclosure

 By Restaurant Business Staff on Feb. 16, 2005

Two dozen Canadian restaurant chains have agreed to make nutrition information available in brochures, although they are stopping short of highlighting it on menu boards.

McDonald’s says unbundled Happy Meals lower sugared-soda sales to kids

Jun. 25, 2015

The tactic of no longer promoting soda as part of the package has had an effect, the chain said in a report.

8 trends that shaped the restaurant industry this year

By Kelsey Squire on Dec. 26, 2016

A look at the burger wars, no-tipping tests and sales slumps 2016 ushered in.

Operations

This week’s 5 head-spinning moments: High points

By Peter Romeo on Oct. 06, 2017

We interrupt the string of bleak industry news to highlight a few reasons for encouragement.

10th Food Safety & Security Summit to Open Next Week

By Restaurant Business Staff on Mar. 11, 2008

Workshops in conjunction with the conference will be held each day while exhibits will be open Tuesday, March 18, and Wednesday, March 19 at the Washington,...

Wayback Burgers wants in on Burger King collaboration

Aug. 27, 2015

After McDonald’s turned down Burger King’s “McWhopper” proposal, the fast-casual chain said it would be happy to take McDonald’s place.

Operations

This week’s 5 head-spinning moments: Orgasms & smaller breasts

By Peter Romeo on Feb. 17, 2017

Even we blushed while perusing some of the week's uncelebrated but noteworthy developments.

Operations

This week’s 5 head-spinning moments: Strange sales remedies

By Peter Romeo on Oct. 27, 2017

Tough times can push restaurateurs to extremes in their pursuit of sales. Here are some examples of that unconventional behavior.

Snapshot: Innards are in

By Restaurant Business Staff on Nov. 02, 2009

Animal organs and extremities—collectively called offal—have traditionally elicited more “yucks” than “yums” among American diners. Recently, this perspective of the nasty bits is taking a turn from crass to curious, as more chefs are serving “everything but the squeal.”

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