cuisine

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.

If a little's good, a lot's not

By Bill Main on Jun. 04, 2003

Until recently, I never thought about portion size in any other context than food cost controls, but a recent dinner at the home of friends changed that.

Financing

The scoop on buying tea

By Restaurant Business Staff on Nov. 13, 2005

Tea, in one form or another, is a high-margin restaurant mainstay. Only about 15 percent of it is sold hot, the rest iced. Black tea is the most widely consumed type of tea in the Western world.

Manufacturer Spotlight April 2007

By Restaurant Business Staff on Apr. 15, 2007

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Eating your way through Miami

By Restaurant Business Staff on Jul. 01, 2008

From its heyday as an American vacation and retirement mecca to its growth as an international community, Miami has seen dramatic changes. Nowhere is this more evident than South Beach—an enclave that rapidly morphed from wealthy to seedy to hip.

Big plans 2010

By Restaurant Business Staff on Mar. 01, 2010

How five emerging chains plan to grow in 2010—and how they're going to finance it.

Consumer Trends

Barbeque goes upscale

Sep. 14, 2011

Casual and quickservice concepts first marketed BBQ’s essence merely using the sauce (Chipotle BBQ sauce for those fries?). Now other nuances of barbeque are infiltrating restaurant chains to include side dishes, smoking techniques and even marinades.

Have Richard Melman's kids built the perfect Gen Y restaurants?

By Patricia Cobe on Aug. 01, 2012

When R.J. and Jerrod Melman, sons of Lettuce Entertain You Enterprises founder Richard Melman, were given the chance to create a restaurant of their own.

RLC attendees hear the industry's 'new rules'

By Steve Holtz on Apr. 24, 2013

There are “new rules” to competing in the restaurant industry, attendees of the Restaurant Leadership Conference learned during an opening breakout session hosted by Darren Tristano and Ron Paul of Technomic Inc. They outlined 10 strategies for restaurateurs to consider.

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.

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