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Restaurants See Signs of Spring

 By Restaurant Business Staff on Apr. 01, 2010

(March 30, 2010 - Wall Street Journal)—Shoots of optimism are emerging in the high-end restaurant world. Expense-account spending is trickling back and...

Hard news

 By Restaurant Business Staff on Aug. 01, 2010

Perhaps the biggest news in the soda-fountain world is the development of a high-tech, interactive dispenser by the foodservice arm of Coca-Cola. Called Freestyle, the proprietary machine can dispense more than 100 branded drinks, both carbonated and still.

Food

The next big thing 2011

By Patricia Cobe on Dec. 07, 2010

Our industry pros share what they think will rock menus in 2011.

Financing

Frozen drinks

By Thomas Henry Strenk on Jul. 14, 2011

Every summer the big quickservice chains expand their frozen drink offerings with cool LTOs and this season is no exception.

Financing

A toast to the wrap

By Restaurant Business Staff on Nov. 01, 2011

“We looked at three elements: the carrier, the protein and the flavor enhancers,” Scott explains.

Club Chef LLC Recalls Salsa Because Of Possible Health Risk

By Restaurant Business Staff on Mar. 28, 2012

SILVER SPRING, MD (March 28, 2012)—Club Chef LLC is recalling its 12 oz., 16 oz. and 5 lb. Salsa products because they have the potential to be...

Food

Inside the Future 50 menus

By Sam Smith on Jul. 01, 2012

The 2012 Future 50 has distinguished itself as being one of the most varied collections of menus we’ve ever featured in our annual ranking of the fastest growing small chains in the country. The largest menu category represented—“varied menu”—typifies this.

Consumer Trends

Emerging ethnic flavors

Oct. 26, 2012

Asian, Latin and Mediterranean have dominated the "ethnic" category on menus for at least a decade. Now, Datassential's data analysis of U.S. Chains and Independents in 2012 revealed that niche ingredients and flavors within these big three are emerging.

Food

On the menu: Global fusion versus confusion

By Patricia Cobe on Apr. 01, 2013

When fusion was the trend of the moment, some chefs tried too hard to globalize menus. In too many kitchens, the result was confusion—on the plate and the palate.

Consumer Trends

Smoke signals flavor

Jun. 20, 2013

Industry research has put the spotlight on smoking, calling it out as a superstar preparation technique. It’s not smoke and mirrors—as it has for thousands of years, smoking continues to be a go-to method to enhance the natural flavors of a variety of foods.

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