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Consumer Trends

Emerging ethnic flavors

 Oct. 26, 2012

Asian, Latin and Mediterranean have dominated the "ethnic" category on menus for at least a decade. Now, Datassential's data analysis of U.S. Chains and Independents in 2012 revealed that niche ingredients and flavors within these big three are emerging.

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.

Performance Foodservice Announces 2012 Supplier of the Year Award Winners

By Restaurant Business Staff on Oct. 08, 2012

RICHMOND, VA (October 8, 2012)—Performance Foodservice recently named its overall 2012 Supplier of the Year along with six additional category winners in...

Food

Q&A with a sandwich master

By Restaurant Business Staff on Oct. 01, 2012

As corporate executive chef of Bruegger’s Bagels, Philip Smith knows a thing or two about making sandwiches. The 305-unit bakery café serves sandwiches all day.

Food

The clockless sandwich

By Patricia Cobe on Oct. 01, 2012

The limitless possibilities of making a meal between two slices of bread have catapulted the sandwich into new menu territory. Breakfast and lunch sandwiches still dominate, but these days, bars and late night menus are featuring mini ethnic sandwiches and full-service restaurants tout overstuffed dinner-size versions.

Clean Plate Chefs 2012

By Restaurant Business Staff on Oct. 01, 2012

A few of our Clean Plate Award winners took a minute to explain their dishes, what drives them to cook and how it feels to have a “plate cleaning” dish nominated by this tough panel of their peers.

Food

Inside the Future 50 menus

By Sam Smith on Jul. 01, 2012

The 2012 Future 50 has distinguished itself as being one of the most varied collections of menus we’ve ever featured in our annual ranking of the fastest growing small chains in the country. The largest menu category represented—“varied menu”—typifies this.

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.

A Utah ski town sets a long table in the off-season

By Restaurant Business Staff on Jul. 10, 2012

The Park City Area Restaurant Association (PCARA) held its fifth annual Savor the Summit—one of the world’s longest dinner parties—on Saturday, June 23.

Chiles of the Americas

By Restaurant Business Staff on Aug. 01, 2012

Chiles all belong to the Solanaceae (nightshade) family, the same one as tomatoes, eggplant and tobacco. While they are called chiles in Mexico, they are known as ajíes in Peru, Chile, Colombia and Venezuela; pimentas in Brazil; and peppers or chile peppers in the United States.

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