cuisine

Set up a wellness program for restaurant employees

By Restaurant Business Staff on Dec. 31, 2012

Obamacare is here to stay, so it’s time to get serious about planning. For many restaurants, there’s no escaping the rising costs that come with shouldering a greater share of employees’ health-care coverage. But there are ways to manage the burden and minimize its impact, including one strategy common in other industries: employee wellness programs.

Food

Local sourcing tops chefs’ trend picks for 2014

By Sara Rush Wirth on Dec. 03, 2013

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.

Food

Noodling around with customization

By Patricia Cobe on Oct. 23, 2014

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

A rose by any other name

By Bill Main on Nov. 23, 2000

What makes you different, better and special? Your Unique Experience Proposition defines your brand and keeps your customers coming back.

The latest scoop

By Restaurant Business Staff on May 15, 2005

Dessert menus are making news with hand-crafted ice creams flavored with pretty far-out ingredients.

Financing

How did buying fish get so complicated?

By Restaurant Business Staff on Nov. 09, 2006

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

My Favortie Food Towns

By Restaurant Business Staff on Jun. 01, 2008

Seven restaurant people let us in on their extreme food vacation destinations.

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.”

Mintel: Ethnic Foods Enjoy Robust Product Growth

By Restaurant Business Staff on Feb. 17, 2011

CHICAGO (February 16, 2011 - PRNewswire)—Consumers love tickling their taste buds with Italian, Mexican and Asian cuisine, so much that all three have...

Louisiana Seafood crowns a new king

By Amanda M. Westbrooks on May 29, 2012

Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.

Page 21