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menus

Growing pains

 By Restaurant Business Staff on Apr. 01, 2010

With the push by health advocates, the government and produce associations to get more vegetables and fruit on menus, restaurants face several challenges...

McDonald’s drops seven sandwiches to streamline menu

 Apr. 29, 2015

In a move against underperforming offerings and declining sales, the fast-food giant cut one burger and six chicken sandwiches from its line-up.

Rhubarb Take Two

By Restaurant Business Staff on Jun. 21, 2010

Say “rhubarb” and most people automatically think “strawberries and pie.” Not at these restaurants. As the rhubarb season comes to an end, their menus are showcasing the versatility of this colorful vegetable in savory dishes, drinks, and more.

Food

4 fastest-growing proteins on menus

By Lizzy Freier on Jun. 12, 2017

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Squash Blossoms

By Restaurant Business Staff on Sep. 23, 2010

With bushels of squash being harvested and more on the way, blossoms from zucchini and other squash varieties are in abundance. The delicate flowers are showing up on menus stuffed, deep-fried, sautéed and more.

Understanding sake

By Restaurant Business Staff on Jan. 03, 2011

Sake is one of the oldest alcoholic beverages in the world, and through the years it has become part of the cultural identity of Japan. The exact origins of sake are still a mystery, but the beverage’s roots have been traced back several thousand years. Some scholars argue that it was created in China and then brought to Japan.

Calorie Counts Unlikely to Permanantly Change Customer Ordering Patterns

By Restaurant Business Staff on Mar. 24, 2011

CHICAGO (March 22, 2011)—As the U.S. Food and Drug Administration (FDA) readies to submit its proposed regulations for the federal menu labeling law by the...

Savory takes on classic desserts

By Restaurant Business Staff on Jun. 28, 2011

Chefs are incorporating salty and spicy tastes into puddings, cakes and other typical dessert items. Some are being served to end the meal; others as starters, snacks or sides.

Food

Inside the kids’ meal mind

By Patricia Cobe on Sep. 01, 2011

Everyone is on the restaurant industry’s back to improve kids’ menus. The White House, USDA, commodity boards, parents, nutrition advocacy groups, the medical community and more are pushing for healthier menu options.

Operations

2012 new equipment

By Restaurant Business Staff on Dec. 01, 2011

Every year, equipment manufacturers introduce new products designed to help operators work more efficiently and profitably. This year was no exception.

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