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Who’s got Halal?

 By Restaurant Business Staff on Aug. 07, 2007

Menus geared to Muslims with several million Muslims living in the United States, more restaurants are adhering to the Halal (permissible) food requirements dictated by Muslim law.

The benefits of eating from the rainbow

 By Restaurant Business Staff on Jul. 01, 2010

Colorful food is real food that has to be washed, scrubbed, and peeled. Its color adds to its flavor, contrast and nutritional value. In addition, it looks good on the plate and lends itself to imaginative presentations that will stimulate the appetite—and not the waistline.

Consumer Trends

A nation of nibblers: Snacks

Jul. 31, 2012

Snacks have become a customer-driven demand in foodservice.

Unclear on the concept

By Bill Main on Aug. 03, 2000

How much effort and money are you putting into marketing? Are you doing enough to keep your existing customers? Show them you care using this trade secret. It's an inexpensive way to keep them coming back.

Marketing

Mothers as customers

By Restaurant Business Staff on Mar. 12, 2005

American mothers, all 82.5 million of them, are—surprise!—quite often swayed by the whims and desires of their children.

Inside the Ingredients

By Restaurant Business Staff on Mar. 07, 2008

Health headlines can change as frequently as a seasonal menu. Nevertheless, Americans eat them up. To stay in touch with the latest research (and perhaps be a step ahead of your customers), here’s what’s happening withsome of the ingredients you purchase for your menu.

Getting to know Peru

By Restaurant Business Staff on Sep. 24, 2010

Peru is a land of contrast, a country that defines the meaning of biodiversity—from coastal deserts that receive almost no rainfall, to the rugged...

The Week in Ideas, February 4, 2013

By Restaurant Business Staff on Feb. 04, 2013

This week: fighting the flu, naming your restaurant after a skinny doll, putting Rush on a diet and bouncing back from your closed restaurant.

When the boss plays santa

By Restaurant Business Staff on Feb. 15, 2003

How many cooks and cashiers in a franchisee's system have gotten Christmas presents from the big corporate boss?

Friendly, maybe, but not all that accommodating.

By Restaurant Business Staff on May 15, 2005

A family enters a Friendly's on Long Island, NY, and the father informs the server of a diet his doctor's got him on—one that requires him to seriously curtail the number of calories he takes in each day.

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