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Food

Are LTOs still worth it?

 By Patricia Cobe on Dec. 09, 2017

The appeal of limited-time offers—an opportunity to get new customers in the door and increase visits from regulars, as well as the accompanying bump in checks and sales—is clear.

Kick the salt, but keep the flavor

 By Joan M. Lang on Nov. 01, 2012

Boston Market’s late-August announcement that it would cut sodium levels an average of 20 percent throughout its menu—a decision symbolized by the chain...

Performance Food Group Acquires Ledyard Company

By Restaurant Business Staff on Dec. 14, 2010

RICHMOND, Va. (December 13, 2010)—Performance Food Group has announced the acquisition of Ledyard Company, a broadline foodservice distribution company in...

Lessons from the first year of ShopHouse, the "Asian Chipotle"

By Restaurant Business Staff on Dec. 01, 2012

The fast-casual industry buzz is all about how the “Chipotle effect” has propelled this segment into super growth mode. But few have felt the effect as keenly as Chipotle’s own culinary manager Nate Appleman and director of concept development Tim Wildin.

Consumer Trends

New directions for breakfast

Jan. 14, 2011

Consumers are looking for innovative breakfast foods at all hours of the day and in a variety of forms and sizes. Higher quality ingredients, new flavors and nutritious options are in demand as well. Here are seven trends to watch for on the breakfast front.

Pro*Act Welcomes Canadian Produce Distributor

By Restaurant Business Staff on Jan. 22, 2013

MONTEREY, CA (January 22, 2013)—Fresh Forward, a produce distributor based in Edmonton, Alberta, Canada, has joined Pro*Act, a North American fresh produce...

Sanderson Farms, Inc. Honored as Sysco's 2010 Supplier of the Year

By Restaurant Business Staff on Feb. 15, 2011

HOUSTON (February 15, 2011 - Globe Newswire)—Sysco Corporation announced today that Sanderson Farms, Inc. (Laurel, MS) has been named Sysco's 2010 Supplier...

Food

Catering concepts

By Restaurant Business Staff on Feb. 21, 2013

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

Technomic Top 500 Annual Report Details Rebound in Chain Restaurant Growth Rates

By Restaurant Business Staff on Mar. 16, 2011

CHICAGO (March 14, 2011 - Business Wire)—The 500 largest U.S. restaurant chains registered an increase in sales, posting 1.8 percent annual sales increase...

How to target moms as their family role changes

By Steve Brooks on Apr. 01, 2013

Moms and dads have always been core customers for restaurants. But today, say market researchers, their roles are changing. A quiet demographic revolution is reshaping the American family, with big implications for marketing.

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