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Maines Moves Into North Texas

 By Amanda M. Westbrooks on Sep. 29, 2011

DALLAS (September 29, 2011)—Maines Paper & Food Service Inc., headquartered in Conklin, NY, will begin construction on a 400,000-square-foot distribution...

Food

What they're saying about BK's new fries

 By Restaurant Business Staff on Dec. 15, 2011

Burger King will likely be slammed tomorrow with customers looking for a free sample of the chain’s new thicker-cut, lower-sodium French fry. The one-time...

What's for breakfast?

By Restaurant Business Staff on Dec. 01, 1997

It just may be the most under-exploited category on morning menus.

Consumer Trends

Pizza profits during tough times

Mar. 01, 2012

While not exactly rolling in dough, the pizza category is experiencing modest growth, according to a 2011 report from Mintel. Pizza is affordable, convenient and a canvas for variety—three favorable factors in today's challenging economy.

Read 'em and eat

By Bill Main on Jul. 18, 1999

Food is much more than a way to put fuel in the tank. It’s the source of fables, the foundation of family traditions, the core of our businesses and a pastime for foodies and gourmonds. It’s even a great pesticide and industrial strength cleaner!

Louisiana Seafood crowns a new king

By Amanda M. Westbrooks on May 29, 2012

Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.

The devil is in the details

By Bill Main on Jan. 12, 2000

I admit it. I'm a systems junkie. You've probably already guessed that by how often we recommend a system or protocol or procedure for your operation.

Food

Sipping seasonally

By Thomas Henry Strenk on Oct. 01, 2012

Owner Christopher Mullins is getting a jumpstart on fall at McGillin’s Olde Ale House in Philadelphia. The 152-year-old tavern launched its Oktoberfest celebration at the end of August. “We try to be the first for all of the holidays,” says Mullins.

Saddle up the side dishes

By Bill Main on Aug. 22, 2000

Ever notice how trends seem to run in circles? Hemlines rise and fall. Disco music made a comeback. Even the VW Bug is back. A menu trend that's currently in vogue — did it really ever leave? — is side dishes.

The week in ideas, February 15, 2013

By Restaurant Business Staff on Feb. 15, 2013

And on the seventh day, Taco Bell created Cool Ranch Doritos Locos Tacos. A robot restaurant. A way to get kids to behave in your restaurant. And the bang for the low-cal buck.

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