Operations
Melting Pot revamps with an eye on takeout
The fondue chain is changing its format for the first time in 43 years to provide a variety of dining experiences, including shared cocktails.
How heat affects flavor
By studying how heat affects flavors, R&D professionals can be better equipped to create formulas and processes that deliver consistent food products with the desired flavor profile.
The restaurant community came out in force on Monday night, May 9th, for the James Beard Foundation’s annual awards gala honoring the industry’s best. Big name chefs Tom Colicchio, Ming Tsai and Traci Des Jardins—with a little help from Emeril Lagasse—hosted the event at Lincoln Center’s Avery Fisher Hall in New York City.
More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.