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McDonald’s kicks off ‘happy hour’ restaurant promotion with new Horchata Frappe

McDonald’s has introduced a new Horchata Frappe drink as part of its late-afternoon McCafe menu at participating stores in Southern California.

Saveur Acquires DFG Foods From Tyson

CHICAGO - Saveur Food Group, LLC, announced Tuesday, Dec. 23, that its wholly-owned subsidiary Cuisine Innovations, LLC, has acquired the business of DFG...

To feed Americans’ never-ending appetite for beef, the cattle industry is making new and underutilized cuts more available to restaurateurs.

Here’s how five different restaurants achieved maximum impact with minimal cash. Creative ideas and practical tips to help perk up your interior—in all different price ranges. Plus, quick tips on doing some minor (and very budget-conscious) facelifts from a design firm that knows the ropes.

Singapore, located 90 miles north of the equator on the southernmost tip of the Malaysian Peninsula, is oftentimes perceived as one of the less exotic places...

ROCKVILLE, MD (July 7, 2010 - Marketwire )—MarketResearch.com has announced the addition of Packaged Facts's new report "Hispanic Food and Beverages in the...

Fresh, accessible takes on Asian ingredients and cooking techniques. Inviting, contemporary décor. Friendly, English-speaking service. Westernized trappings like wine and beer, specialty cocktails and desserts that aren’t made of red beans.

For chefs, music is often as important as the knives they cart around. While chefs tend to avoid music during restaurant service, prep is another matter.

Ruby Tuesday’s narrowly averted cheese-biscuit apocalypse demonstrates how social media’s role is evolving from marketing to operations. The chain has spent several years working through a major brand refresh, migrating from a down-home bar-and-grill to a more upscale-casual concept. To that end, the company decided to phase out the free cheddar biscuits given to diners, testing the new program in one area where the biscuits went AWOL. The reaction was telling: customers had a fit, sharing their displeasure through social media.

Senior Editor Pat Cobe shares 10 business-building food and beverage trends she spotted at the show.

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