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cuisine

Suing over a bad review

Bad reviews happen. And most restaurateurs feel—and essentially are— helpless against them.

6 great menus

The menu is a statement of your restaurant’s philosophy—and a crucial piece of its marketing puzzle.

If you want to please diners looking for healthful choices, offer a changing array of seasonal fruits and vegetables.

A recent Y-Pulse Dream Kitchen Survey of school-aged kids found that today’s youngsters are knowledgeable about and interested in truly global foods as...

Peru is a land of contrast, a country that defines the meaning of biodiversity—from coastal deserts that receive almost no rainfall, to the rugged...

For the first time, the McCormick Flavor Forecast is taking a global view of trends in 2012. After a year of research conducted by an international group of chefs, sensory scientists, trend watchers and marketing experts, McCormick compiled a list of innovative and creative flavor combinations that are beginning to pop up around the world. Six relevant trends were identified, brought to life through 12 regional flavor combinations.

Sandwiches are the cornerstone of lunch and dinner menus at both limited- and full-service restaurants, where they are offered more than any other entrée. More consumers report purchasing sandwiches away from home today vs. just two years ago, due in large part to operators' innovative responses to consumer demands for lower prices, greater variety, fresher fare, flexible portions and healthier items.

It seems breakfast can be the most important meal of the day—especially for restaurants. A recent Technomic MarketBriefing revealed that nearly 9 out of 10 consumers surveyed eat brunch at a restaurant at least occasionally. What’s more, Mintel predicts breakfast sales will increase 22.1 percent between now and 2017.

Portability and speed feed the morning customer, boosting the popularity of grab-and-go items.

It just may be the most under-exploited category on morning menus.

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