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

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

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

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.

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.

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.

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.

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.

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 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.

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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