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Food

Gluten-free menu items drive sales

 May 12, 2014

Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.

Prank at the drive thru

By Sam Smith on Jan. 01, 2012

A drive-thru attendant’s job is fairly simple: take orders, make change, pour drinks, double check orders, be the face of the brand for an instant. Now cell phone cameras are adding another responsibility: straight man for the amateur prankster.

Tea is habit forming

By Restaurant Business Staff on Apr. 01, 2010

Deemed an affordable luxury, tea seems recession resistant. Despite record high prices, consumers are still sipping.

Food

Eggs Benedict gets skinny

By Patricia Cobe on Jun. 17, 2014

“The Healthy Benedict is selling better than regular eggs Benedict on weekdays, and the two are even on weekends."

Food

How Wildfire does gluten free

By Dana Tanyeri on Feb. 01, 2012

The annual “What’s Hot” survey of 1,800 chefs by the National Restaurant Association pegged gluten-free/food allergy-conscious items as No. 7 on the top 10 trends list this year. That’s up a notch from its 2011 position.

NOAA Closes Commercial and Recreational Fishing in Oil-Affected Portion of Gulf of Mexico

By Restaurant Business Staff on May 04, 2010

(May 2, 2010)—NOAA is restricting fishing for a minimum of ten days in federal waters most affected by the BP oil spill, largely between Louisiana state...

Food

How high can food costs go?

By Steve Brooks on Aug. 27, 2014

Within the past 12 months, according to figures from the U.S. Department of Agriculture, retail prices for beef, pork, chicken and milk hit record highs.

The Week in Ideas, February 27, 2012

By Restaurant Business Staff on Feb. 27, 2012

Cooking over volcano. Keeping vigilant for new managers from corporate who carry crack pipes. And paying workers a living wage and still making a profit.

Financing

Getting in on produce

By Restaurant Business Staff on Jun. 01, 2010

Maines Paper & Food Service, a mega $3 billion broadliner, set out several years ago to eliminate the competitive disadvantages companies its size often have in the produce category.

5 surprises in chefs’ forecast of 2015 trends

By Patricia Cobe on Dec. 04, 2014

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list.

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