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food

Marketing

Social media evolves from marketing to operations

 By Amanda Kooser on Jun. 24, 2013

Ruby Tuesday’s narrowly-averted cheese-biscuit apocalypse demonstrates how social media’s role is evolving from marketing to operations.

Consumers Swayed By Morning Perks In Hotel Selection, Says Technomic

 By Restaurant Business Staff on Jul. 20, 2011

CHICAGO (July 20, 2011 - PR Newswire)—When choosing a hotel, it’s not just the amenities they pay for, but the freebies they don’t, that influence...

Snapshots: Raz Ademosu, Raz'z Bar & Grill

By Restaurant Business Staff on Mar. 15, 2004

An ongoing look at the industry's faces of diversity. If running a catering business is difficult, then imagine having to run one without a telephone, silverware—or even a stove.

Financing

Grape expectations

By Patricia Cobe on Aug. 27, 2013

As part of the chain’s “7 Days, 7 Deals, 7 Dollars” promotion, the sandwich—with housemade pickle and side—sells for $7.

Consumers Continue To Drink More Coffee And Tea

By Restaurant Business Staff on Aug. 16, 2011

Despite the specialty coffee craze at limited-service restaurants, regular hot coffee still accounts for the highest level of reported consumption among...

Cheesesteak sandwiches

By Restaurant Business Staff on Feb. 05, 2008

Philadelphia made them famous, but cheesesteak sandwiches now show up on menus nationwide.

Food

Fast casuals are sweet on sour

By Patricia Cobe on Oct. 29, 2013

Housemade pickles and pickled vegetables, a trend started by DIY chefs and farm-to-table advocates, are trickling down to the fast-casual segment. According to Technomic’s MenuMonitor, the appearance of pickled items on fast-casual menus has increased 20 percent between 2012 and 2013. Americans are embracing sour flavors and restaurants in every segment are out to tempt their taste buds.

Chains renovate to speed service

By Steve Brooks on Sep. 12, 2011

One risk of a more sophisticated menu is that your food will take longer to prepare and serve. To meet the challenge, new designs are reducing the time customers have to cool their heels or idle their engines.

FDA To Test New Food Traceability Methods

By Restaurant Business Staff on Sep. 14, 2011

WASHINGTON (September 14, 2011)—The FDA has announced the start of two pilot programs to will help develop new tracking systems that will allow...

Meatballs

By Restaurant Business Staff on Feb. 20, 2009

No longer relegated to the sub sandwich and spaghetti bowl, the humble meatball is showing up in new guises on menus everywhere. Twists on tradition, like duck, venison and lamb versions, give this comfort food a contemporary edge.

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