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Marketing

Chipotle doubles down on its Lifestyle Bowls

The chain has added a vegan and a vegetarian bowl to its line of diet-friendly options.

Financing

How True Food Kitchen plans to grow with a healthy menu

Christine Barone, CEO of the Oprah-backed upscale casual chain, talks about the market’s challenges and opportunities in this week’s episode of "A Deeper Dive."

Menu item placement

By Bill Main on Apr. 12, 1999

If your menu is laid out in categories--appetizers, entrées, soups & salads, desserts, etc., apply this method to categories with at least 6 - 8 items.

The skinny on trans fat

By Restaurant Business Staff on Feb. 15, 2005

The skinny on trans fat What's trans fat and why are they saying all those terrible things about it?

It's diet season

By Restaurant Business Staff on Jan. 07, 2008

After indulging in holiday excess, 23 percent of American adults go on a diet in January, according to the NPD Group’s 20th Annual “Eating Patterns in America” and “Dieting Monitor” studies.

Consumer Trends

Consumers welcome increased menu transparency

Aug. 25, 2010

A majority of diners approve of the new healthcare bill requiring all restaurants with 20 or more locations to include calorie counts on menus, according to new research from Mintel.

The picky eaters

By Sam Smith on Aug. 01, 2012

What do picky eaters eat in a week? We have a day-by-day breakdown to offer some insight. Hint: They like carbs.

Ham: The hog's hind leg

By Restaurant Business Staff on Jun. 01, 2002

Cooked as is, a fresh ham makes quite a tasty pork roast.

Consumers already baffled by eating guidelines: study

By Restaurant Business Staff on Apr. 20, 2005

Amid criticism that the federal government's revised food pyramid will throw consumers into a state of confusion, a new study has found that many Americans are already there.

Financing

Drinks with a plus

By Restaurant Business Staff on Mar. 07, 2008

The category of “plus” beverages has surged far beyond sports drinks—it’s huge and growing bigger every year.

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