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cuisine

Puerto Rican: Island flavors

 By Patricia Cobe on Dec. 07, 2010

Although Puerto Rican cuisine shares similarities with that of other Latin and Caribbean countries, it boasts some unique characteristics. The island is a...

Popularity of Mexican Cuisine, Fast Casual Boom, Contribute to Growth in Segment, Finds Technomic

 By Restaurant Business Staff on Dec. 07, 2010

CHICAGO (December 6, 2010)—Limited service Mexican restaurant chains were able to increase salesby 2.7 percent and unit counts by 1.8 percent in 2009,...

NRA's Hottest Restaurant Menu Trends in 2011

By Restaurant Business Staff on Dec. 02, 2010

WASHINGTON D.C. (December 1, 2010)—The National Restaurant Association’s “What’s Hot” survey of more than 1,500 professional chefs – members of...

2011 preview

By Patricia Cobe on Dec. 01, 2010

Whispers of optimism are filling the dining-sphere as we embark on a new year. There's no question that a different reality still permeates the restaurant...

Marketing grand slams

By Dana Tanyeri on Oct. 29, 2010

Standout food and service are great, but not necessarily enough to ensure survival, let alone growth, in this environment. Last rites have been read the past couple of years to plenty of restaurants that did a good job of providing both.

Souper pairs

By Restaurant Business Staff on Aug. 24, 2010

Partner soup with a compatible sandwich, salad, or appetizer and it can turn into a profitable marriage.

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.

Get outta town for regional food

By Restaurant Business Staff on Aug. 24, 2010

For good, regional food, there’s a festival, fair or competition almost every week and in nearly every state.

The magic of Indian cuisine

By Restaurant Business Staff on Aug. 29, 2010

To truly understand a country’s culture, one need not look much further than the foods people eat and the manner in which they are prepared, served and consumed. As with other countries around the world, food in India is more than just sustenance—it carries a far deeper meaning. Food is also instrumental to rituals and traditions, religious beliefs and the bringing together of the family unit.

Persian: Spiced and scented with tradition

By Restaurant Business Staff on Aug. 01, 2010

Fresh, seasonal ingredients, fragrant herbs and spices and bright, simple flavors epitomize Persian cooking—the cuisine of Iran.

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