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design

Better menu design tactics

 By Bill Main on May 25, 2000

Here are three menu design techniques using a simple square: Boxing, Shading and Showcasing.

Strong Pace of E&S Merger Activity

 By Restaurant Business Staff on Oct. 30, 2003

Mergers and acquisitions in the foodservice equipment and supplies industry have been strong in the past few years and the trend is expected to continue,...

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.

Favorite Foods Buys C.S. Woods; Expands Headquarters

By Restaurant Business Staff on May 23, 2006

C.S. Woods, located in Manchester, NH, services more than 250 restaurants and bakeries.The combined company will be headquartered in here, where Favorite...

Financing

Noise-reduction gear that looks nice

By Restaurant Business Staff on May 12, 2007

When Zagat surveyors were asked what irritates them most when dining out, noise came in second only to bad service.

Operations

Employee Safety Tools

By Restaurant Business Staff on Mar. 07, 2008

The proactive approach. Enforcing proper food safety procedures is crucial to the well-being of your customers; however, keeping employees safe in the workplace is equally essential.

Warmers and Chillers

By Restaurant Business Staff on Aug. 26, 2009

Heating up, cooling downMaintaining proper temperature—getting food hot for service or cold enough for storage—is one of the most important concerns in...

Building green restaurants

By Steve Brooks on Nov. 01, 2010

What are the building blocks of a green building? Here's a breakdown of its basic components, along with some of the cutting-edge materials, technologies and practices that restaurants are putting into them.

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