Chick-fil-A

Chick-fil-A debuts ‘superfood’ salad

By Kelsey Squire on Jan. 06, 2016

As the chain’s cole slaw sings its swan song, a new side featuring kale and broccolini will hit the menu.

Consumers' favorite places for grab-and-go coffee

By Jill Failla on Mar. 20, 2017

Where do consumers prefer to buy a cup of coffee when convenience is key? Here are their top choices, across restaurants and convenience stores.

Operations

Off-premise boom drives sweeping ops changes

By Peter Romeo on Jan. 24, 2018

Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.

Poultry: Strutting its stuff

By Restaurant Business Staff on Jun. 15, 1997

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

Education Sessions Planned for 2012 Food Safety Summit

By Restaurant Business Staff on Oct. 27, 2011

WASHINGTON, DC (October 27, 2011 - Marketwire)—The Food Safety Summit Executive Educational Advisory Committee (EEAC) has developed a three day conference...

Carpenters union takes on S.F. restaurants

Jul. 17, 2014

Demonstrators outside Roka Akor and other area eateries are protesting the nonunion construction company that built them, shining light on labor issues.

Papa John’s appoints a chief ingredient officer

By Kelsey Squire on Feb. 22, 2016

The chain doubles down on its commitment to “better ingredients.”

Customers’ top service picks

By Benita Gingerella on Mar. 28, 2017

Consumers say these restaurant chains provide the best guest pampering.

The challenge of the menu planner

By Restaurant Business Staff on Jan. 14, 2005

Innovation is written into the job description of any menu planner—from the fast-casual R&D wiz to the four-star fine-dining chef.

Cooking with wine

By Restaurant Business Staff and Culinary Institute of America on Dec. 01, 2011

For many of you, the title of this article refers to what you do while cooking for your family at home—wooden spoon in one hand, wine glass in the other...

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