2010 Super Bowl Specials

Super Bowl Sunday is as much about food and drink as it is about the game. These places are serving up some super-duper eats sure to wow fans whether their team wins or loses.

A half dozen "aha" moments from MenuDirections

New ideas and trends can bubble up from the non-commercial side of food service as much as they trickle down from restaurants, as Senior Editor Pat Cobe discovered at a recent conference for food service directors.

Chinese, Thai and Japanese restaurants are no longer the only destination for Asian cuisine. Many mainstream menus have embraced Asian, using classic Eastern flavors and ingredients to update Western menu options.

It’s a given that staff uniforms are key to brand building for a restaurant concept. What may not be as obvious is the one factor both customers and employees value above all others when it comes to uniforms. A recent study done for the Clipper Corporation by Decision Research Inc. reveals the answer.

Dips, spreads and dressings are star performers in the bold, complex and authentic flavor profiles popular today.

CHICAGO (December 6, 2011)—The U.S. restaurant industry entered 2011 hopeful after ending 2010 with two consecutive quarters of one percent traffic...

(March 22, 2010)—A study,recently published in the April 2010 issue of the Journal of School Health, found that middle school students readily accepted...

Indianapolis generates some ideas in anticipation of the Super Bowl. Pizza gets sexy. Some New York City restaurants start calling themselves supermarkets. An Oregon restaurant comes up with a unique funding stream. And, Luke, come to the Dark Side of the bun.

(April 22, 2010)—Burger chain Fuddruckers Inc. and its parent, Magic Brands LLC, filedfor Chapter 11 bankruptcy protection Wednesday to ease the sale of...

Restaurants, caterers and outdoor food stall operators all must now identify housemade meals with a special logo. The goal is to preserve the nation's culinary reputation, but critics argue the new rules are confusing.

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