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cuisine

Travelin' brand

 By Sam Smith on Feb. 20, 2014

Taking your restaurant’s show on the road through catering is a growing opportunity—as long as you don’t lose your identity along the way.

A half dozen "aha" moments from MenuDirections

 By Patricia Cobe on Feb. 27, 2014

New ideas and trends can bubble up from the non-commercial side of food service as much as they trickle down from restaurants, as Senior Editor Pat Cobe discovered at a recent conference for food service directors.

Food

American classics with a south-of-the-border twist

By Restaurant Business Staff on Mar. 31, 2014

Some restaurants are putting a unique spin on things by fusing traditional Mexican ingredients with classic American dishes. Here’s a sample of some tried-and-true menu items that incorporate these fresh flavors.

Food

Next gen chicken and waffles

By Sara Rush Wirth on Apr. 28, 2014

Chicken and waffles is now trending on mainstream menus. Here are some unique takes on this classic Southern duo.

6 stealable ideas from a trip down south

By Sara Rush Wirth on May 02, 2014

Check-splitting policies, squeezing more from the charcuterie trend and other easy-to-adopt-anywhere ideas from South Carolina chefs.

Food

Pairing pig and pickles

By Sara Rush Wirth on May 07, 2014

Ask any Southern chef, and he’ll tell you that pickles are an essential element on a charcuterie plate. But why limit the pig-and-pickle combination to a board of salumi and prosciutto?

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

May 14, 2014

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

Food

Chicago concepts to scout

By Restaurant Business Staff on May 16, 2014

For restaurateurs on the road, dining out is never just a quest for a delicious meal. It’s a mission to gather inspiration and intelligence from other concepts—from operational gurus to the competition. This is the dining guide for you.

Top 10 restaurant trends from this year’s NRA Show

By Sara Rush Wirth on May 21, 2014

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.

Eating my way through NRA 2014

By Patricia Cobe on May 21, 2014

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

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