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cuisine

Won’t you be my regular?

 By Restaurant Business Staff on Aug. 01, 2010

Customers who keep coming back are worth a lot more than just their contribution to the bottom line. Here’s how to go get them—and keep the ones you have.

Food

A nation of nibblers

By Patricia Cobe on Jan. 01, 2012

More and more Americans are patronizing restaurants differently these days, opting to make a meal of shareable appetizers, small plates, inventive bar food or coffee and a snack. According to Chicago-based market research company Technomic, only 5 percent of consumers are now eating three square meals a day.

Consumer Trends

A Bite of the Big Apple

Oct. 08, 2012

New Yorkers still fill restaurants, but they are spending less and choosing cheaper places to dine, according to the 2012 Zagat Restaurant Survey. The survey, which polled 44,306 New Yorkers, found that new restaurant openings are catering to shrinking wallets in the Big Apple.

Food

Global flavors enliven small plates

By Megan Warmouth on Jul. 16, 2013

Choosing small plates offers diners the opportunity to try a variety of menu items and flavors—which, according to a recent report by Technomic, is what 70% of consumers are looking for in shareable dining.

Food

On breakfast menus, Latin’s hot but healthy’s not

By Patricia Cobe on Jun. 16, 2014

In just nine months, the number of restaurant locations offering breakfast menus grew by 13 percent, according to the Breakfast Insights of Champions report recently released by Chicago research company Food Genius.

Suing over a bad review

By Restaurant Business Staff on Nov. 14, 2004

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

6 great menus

By Restaurant Business Staff on Apr. 11, 2006

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

Conversations About Healthy Menus

By Restaurant Business Staff on Nov. 07, 2007

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

Snapshot: Going underground

By Restaurant Business Staff on Nov. 01, 2008

Certain chefs are setting up supper clubs of sorts, serving elaborate meals to a select group who appreciates community and fine cuisine. Word-of-mouth advertising and the mode of entry—the “club’s” email list—add to the exclusivity.

Consumer Trends

Game changers

By Restaurant Business Staff on Aug. 27, 2010

Let’s take a look at what’s coming down the pike and promises to alter the landscape of the industry—for better and worse.

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