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cuisine

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,...

Consumer Trends

Flavor cravings

 Apr. 16, 2012

The majority of Americans take a middle road when it comes to flavor experimentation. According to a survey published in Technomic’s American Express MarketBriefing, restaurant customers have a certain “zone of creativity” and will accept menu innovation within that “zone.” Items too far outside the zone may be rejected.

Set up a wellness program for restaurant employees

By Restaurant Business Staff on Dec. 31, 2012

Obamacare is here to stay, so it’s time to get serious about planning. For many restaurants, there’s no escaping the rising costs that come with shouldering a greater share of employees’ health-care coverage. But there are ways to manage the burden and minimize its impact, including one strategy common in other industries: employee wellness programs.

Food

Local sourcing tops chefs’ trend picks for 2014

By Sara Rush Wirth on Dec. 03, 2013

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.

Food

Noodling around with customization

By Patricia Cobe on Oct. 23, 2014

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

A rose by any other name

By Bill Main on Nov. 23, 2000

What makes you different, better and special? Your Unique Experience Proposition defines your brand and keeps your customers coming back.

The user-friendly menu

By Restaurant Business Staff on Sep. 11, 2005

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

Financing

How did buying fish get so complicated?

By Restaurant Business Staff on Nov. 09, 2006

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

My Favortie Food Towns

By Restaurant Business Staff on Jun. 01, 2008

Seven restaurant people let us in on their extreme food vacation destinations.

Snapshot: Innards are in

By Restaurant Business Staff on Nov. 02, 2009

Animal organs and extremities—collectively called offal—have traditionally elicited more “yucks” than “yums” among American diners. Recently, this perspective of the nasty bits is taking a turn from crass to curious, as more chefs are serving “everything but the squeal.”

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