Wine the eee-zee way

Guests at Rockafeller's in Virginia Beach don't need to be fluent in French to read the wine list.


The healthy pantry

Consumers anticipate the demand for healthier eating to increase over the next two years, according to proprietary health and wellness research conducted in 2004-05 for Campbell Soup Company, Campbell Foodservice.

How four chains built some of the nation's most innovative sustainable menu items from the ground up.

CHICAGO (August 11, 2011 - PR Newswire)—With nearly 16 million college and university students in the United States commanding over $300 billion in...

Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.

Consumers may be buying fewer low-carb packaged foods, but they're sticking to a diet strategy of eating less starch and sugar, according to a survey conducted earlier this summer.

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

(Sept. 3) No. 8 on the National Restaurant Association’s list of hottest trends for the year, small plates such as tapas, mezze and dim sum have proven to...

ROSEMONT, IL (December 7, 2011)—US Foods unveiled their top 10 dessert trends for the holiday season. The trends, based on US Foods sales data and...

Menus are a restaurant’s most intimate point-of-sale connection to the customer, yet there is little understanding of how the menu actually impacts consumer behavior. Research conducted at the CIA has taken an evidence-based approach to understanding how consumers interact with restaurant menus.

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