equipment

Sustainability, Local Sourcing and Nutrition Top List of Hottest Menu Trends for 2010

By Restaurant Business Staff on Dec. 03, 2009

WASHINGTON, D.C. (Dec. 2, 2009)—The National Restaurant Association’s annual survey of more than 1,800 professional chefs – members of the American...

Next Day Gourmet Cooks Up Average Order Size

By Restaurant Business Staff on Jul. 08, 2010

PETALUMA, CA (July 8, 2010 - Marketwire)—MarketLive, Inc., the leading eCommerce software and service provider for midsized specialty retailers, today...

How to

By Patricia Cobe, Joan M. Lang and Thomas Henry Strenk on May 01, 2011

You can’t learn everything in culinary school. Or business school. Some lessons you’ve just got to learn on the job. With that in mind we set out to gather a little collected wisdom from the industry on how to do some of the more obscure tasks an operator might face. Challenges abound out there. Hopefully this will help get you through a few of them.

Food

Morning beverage service

By Thomas Henry Strenk on Feb. 01, 2012

One of the bright spots in the restaurant industry is the morning daypart. Breakfast generates $42 billion in annual sales or 12 percent of the industry total, estimates Chicago market consultancy, Technomic.

The Week in Ideas, July 30, 2012

By Restaurant Business Staff on Jul. 30, 2012

This week we have thieves caught on camera; a restaurant making money off some unfortunate publicity; a new term is coined for late-night diners; and, as always, mountain lion urine.

Technology

It's a go for Hash House's app

By Joann Whitcher on Feb. 06, 2013

Last October, Hash House A Go Go—known for its “twisted farm food”—launched a free smartphone app, part of an integrated marketing strategy that leverages the concept’s Facebook and Twitter platforms, while delivering menu, specials and location information.

Technology

Thanking the customer: Mobile loyalty apps continue their ascent

By Joann Whitcher on Jun. 05, 2013

Mobile loyalty programs are popping up faster than dandelions in springtime, even though just over one third of consumers (36 percent) say they participate in a restaurant-based loyalty program, according to a Technomic Market Intelligence Report on loyalty marketing. However, notes the report, 80 percent agree they would sign up if the restaurant they visit most often offered a program.

Operations

Back to the future: Look inside tomorrow’s restaurant kitchens

By Patricia Cobe on Mar. 09, 2015

The must-haves for modern restaurant kitchens are about much more than just technology. Here’s a look at the innovations that are shaping kitchen equipment and design.

Sam King: Expansion king

By Restaurant Business Staff on Oct. 15, 2001

Sam King is a major fan of the Golden State. King, president of Long Beach-based King's Seafood Company, has built a thriving stable of 11 restaurants—five casual King's Fish Houses along with a handful of upscale seafood and steak concepts—all in Southern California.

Industry Efforts Reduce Food-borne Illness: Vigilence is Key

By Restaurant Business Staff on Jan. 08, 2004

When is comes to food safety, common qualifiers such as good trend or bad trend are meaningless and risky. To say that the existence of outbreaks of...

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