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A new take on steak

 By Restaurant Business Staff on Jan. 01, 2012

The rib eye is one of the most popular steakhouse cuts and most fans like it served up simple—well seasoned and broiled or grilled.

Financing

Draft notice: Tapping the latest libations

 By Thomas Henry Strenk on Jan. 01, 2012

More than beer is being drafted these days at restaurants and bars. Sparkling wine, liquor, cocktails, cider and kombucha are all flowing from taps.

Secrets to a happy franchise marriage

By Peter Romeo on Jan. 09, 2012

Relations between franchisee and franchisor have always been a make-or-break dynamic for restaurant chains. But the prescription for a mutually lucrative partnership has been scrambled a bit by the Great Recession.

US Foods Rolls Out First Natural Gas Vehicles in Oklahoma City

By Restaurant Business Staff on Jan. 24, 2012

OKLAHOMA CITY (January 24, 2012)—As part of its continued commitment to sustainable practices, US Foods announced its Oklahoma City Division is using five...

Consumer Trends

What's for lunch?

Jan. 26, 2012

For operators, lunch can be one of the most unpredictable meals of the day in terms of what builds traffic. However, new research from Technomic aims to cut down on the mystery. Targeted at Millennials (ages 18-34), the study suggests that value is the number one motivator in eating out for lunch. Unlike Baby Boomers and older generations who tend to look at health and quality, the Millennials are focused on finding the best deal.

Fast Casual Restaurants Continue to Stand Out

By Restaurant Business Staff on Jan. 26, 2012

CHICAGO (January 26, 2012 - PRNewswire)—The lackluster economy may have dampened growth for the restaurant industry at large, but fast casual restaurants...

Consumer Trends

Lunch prices fall, but there’s an asterisk

Jan. 31, 2012

Casual restaurants charged about a dollar less last year for a la carte lunch entrees than they did in 2010, underscoring operators’ fear of midday sticker shock, according to data released by Intelliprice, a Boston-based research firm.

The week in ideas, February 3, 2012

By Restaurant Business Staff on Feb. 03, 2012

A restaurant incubator grows in Dallas. Honesty is the best idea at Wendy’s. Another startup makes it easy for restaurants to give to the needy. And more from The Week in Ideas.

Consumer Trends

CIA Career Fair Points to Economic Recovery

Feb. 14, 2012

The Culinary Institute of America holds four career fairs a year at its Hyde Park, NY campus. On February 7, the CIA hosted its largest fair in four years—a sign that indicates the economy is on it's way to recovery and the food industry is leading the surge in job creation, so the college believes.

Consumer Trends

Visits to indies decline

Feb. 27, 2012

The sluggish economy of the past few years has led to a steady loss of traffic share by independent restaurants, according to research by The NPD Group. But the indies' loss equals a small gain for the major restaurant chains.

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