food

Restaurants Poised to Raise Prices

By Restaurant Business Staff on Oct. 28, 2011

(October 28, 2011)—Restaurants are poised to raise prices as Americans become accustomed to more expensive food at grocery stores. U.S. consumers paid 2.6...

Among Fast-Food Restaurants, Subway's Nutritional Claims Are the "Most Trusted" by Consumers

By Restaurant Business Staff on Feb. 11, 2010

ARLINGTON, TX (February 10, 2010 - Marketwire)—More consumers trust Subway's nutritionalclaims, compared to all other popular quick service restaurants...

Candyland USA

By Patricia Cobe on Mar. 21, 2014

At one time, Chicago was the candy capital of America, home to many iconic brands. Although most of the production has moved elsewhere, it's possible to retrace the city's sweet history through a walking tour.

Kale Take Two

By Restaurant Business Staff on Nov. 22, 2011

Leafy salad greens may be at a seasonal low, but kale is just reaching its peak. With its dark green (or red or black) deeply textured leaves and distinctive taste, kale adds dramatic color and flavor to the winter plate.

Salmonella prompts processed-food recall

By Restaurant Business Staff on Mar. 05, 2010

(March 5, 2010)—Thousands of types of processed foods—including many varieties of soups, chips, frozen dinners, hot dogs and salad dressings—may pose a...

Food

Heating up with summer flavors

May 09, 2014

The summer season provides the perfect opportunity for restaurants to incorporate seasonal flavors into menus.

Interviewing candidates in a buyer's market

By Tama Murphy and Culinary Institute of America on Jan. 01, 2012

Preparation is the key to selecting the candidate who will best meet today’s needs and tomorrow’s strategic opportunities. Ultimately, you want to surround yourself with passionate employees who provide the best products and services for your customers and maximize profits for your business. So in the interviewing process, you want to be on the lookout for people who have the right combination of “can do” and “will do.”

The many faces of dieting

By Restaurant Business Staff on Apr. 01, 2010

Atkins is over, and South Beach has had its day—but Americans are purportedly more health-conscious than ever before. Following, what you need to know about four major types of diners.

Pink or no pink

By Sara Rush Wirth on Jun. 17, 2014

A social-media meltdown last month could have been avoided if Phoenix burger joint The Attic had enlisted a practice in play at similar spots.

Consumer Trends

Flavor trends go global in 2012

Jan. 30, 2012

For the first time, the McCormick Flavor Forecast is taking a global view of trends in 2012. After a year of research conducted by an international group of chefs, sensory scientists, trend watchers and marketing experts, McCormick compiled a list of innovative and creative flavor combinations that are beginning to pop up around the world. Six relevant trends were identified, brought to life through 12 regional flavor combinations.

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