food

Restaurants gear up for the Super Bowl

By Jonathan Maze on Feb. 01, 2018

This weekend should be big for chains doing more delivery and takeout.

The week in ideas, November 12, 2012

By Amanda M. Westbrooks on Nov. 12, 2012

The Northeast is pulling together and fighting as a team in the wake of Hurricane Sandy, McDonald's is providing shuttle service for employees in Texas, Taco Bell is cooking up some competition, and if you're not ADA compliant, the U.S. Attorney's office may come knocking.

American Dietetic Association Honors Maureen Leugers and Gordon Food Service

By Restaurant Business Staff on Dec. 27, 2010

(December 3, 2010)—Recently, Gordon Food Service Healthcare Segment Manager, Maureen Leugers, MBA, RD, CD was honored with the Dietitians in Business and...

Sysco To Acquire Minnesota-Based Appert's Foodservice

By Restaurant Business Staff on Dec. 12, 2012

ST. CLOUD, MN (December 12, 2012)—Sysco, the nation’s largest food service distributor, has made a deal for St. Cloud’s third-generation Appert’s...

Consumer Trends

2011 Flavor Forecast

Jan. 26, 2011

Americans are showing new flavor confidence through their demand for complex and intense taste experiences. According to McCormick’s 2011 Flavor Forecast, spice consumption is at an all time high; the average home pantry now contains about 40 different seasonings.

Food

Park Avenue restaurant dresses for winter

By Patricia Cobe on Feb. 01, 2013

In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats.

Burger going backwards

By Peter Romeo on Feb. 25, 2011

A wholesaler of oversized burger patties is reversing the usual restaurant-to-retail route by launching a fast-casual chain based on a familiar grocery-store brand.

A seat at the judge's table

By Patricia Cobe on Mar. 07, 2013

It was my great luck to be in Tampa, Florida from March 3-5 to attend MenuDirections 2013. This much-anticipated conference for non-commercial operators is organized by Restaurant Business' sister publication, FoodService Director, and includes a stellar lineup of speakers, workshops, chef demos and more. But I was luckier still to be asked to be one of five judges for the first-ever Culinary Competition.

RLC Idea: How El Pollo Loco leverages its A players

By Peter Romeo on Mar. 28, 2011

Every chain has A, B and C units. A key to growth—without actually building new stores—can be in turning C’s into B’s and B’s into A’s.

Vidalia onions

By Restaurant Business Staff on Apr. 10, 2013

While these sweet, mild onions are the pride of the state, chefs around the country eagerly await the first spring crops. They are deep-frying rings, garnishing burgers, creating relishes and finding plenty of tasty applications for the famous Vidalia onion.

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