Continue to Site >>>

cuisine

Food

Fast casuals catch a wave

 By Patricia Cobe on Sep. 16, 2014

The fried fish sandwich is a staple in limited service, but few chains have taken a deeper dive.

Saddle up the side dishes

 By Bill Main on Aug. 22, 2000

Ever notice how trends seem to run in circles? Hemlines rise and fall. Disco music made a comeback. Even the VW Bug is back. A menu trend that's currently in vogue — did it really ever leave? — is side dishes.

Take it to the Mex

By Restaurant Business Staff on May 15, 2005

Americans love tacos, burritos, and nachos. Now Mexican menus are digging deeper to offer fresher, authentic fare.

Eating your way through Kansas City

By Restaurant Business Staff on Jul. 13, 2006

Funny how a handful of celebrity chefs and mom-and-pop global joints can round out a local cuisine. Now visitors in the know—and with a car to navigate the bi-state sprawl—have a new nickname for Kansas City: Chowtown.

Financing

Buy cheap TV time

By Restaurant Business Staff on Mar. 14, 2008

Flynn Dekker, VP of marketing at Dallas-based Steak and Ale, needed a new ad campaign. He wanted TV and its broad reach, but didn’t think he could afford it. Then he discovered Spot Runner.

Flavors of Mexico

By Restaurant Business Staff on Sep. 03, 2009

Tour the flavors of Mexico and how they can enhance your menu.

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...

Consumer Trends

Pay attention to the growing force of Hispanic diners

Mar. 29, 2012

The rapidly growing Hispanic population will continue to drive demand for more ethnically diverse foods, NPD forecasts. But spicing up the menu with Latin flavors and ingredients is not the only way to attract Hispanic diners. It also pays to learn a bit about their restaurant behavior.

Festive feasts

By Restaurant Business Staff on Dec. 12, 2012

Foodservice operators always look to impress, but during the winter holiday season the stakes are even higher, as chefs seek innovative methods to help...

Meet the chef Q&A: Johnny Anderes

By Restaurant Business Staff on Nov. 22, 2013

Executive Chef Johnny Anderes revels in matching his inventive Italian- and French-accented American fare with Sommelier Jeremy Quinn’s pours at Telegraph, a Chicago hotspot eatery with wine bar DNA. The results excite the imagination as well as the palate, ranging from Espelette-marinated quail with vintage-dated Basque cider to Cajun-style boudin noir dolma with fino sherry to artisanal cheeses with traditional French aperitifs.

  • Page 10