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menus

Financing

Getting big profits from water sales

 By Restaurant Business Staff on Jul. 13, 2007

Bottled water is one of the most profitable items you can sell, yet a growing number of fine-dining restaurants are dropping it from their menus.

Really, it could have been a hot dog cart

By Peter Romeo on Jan. 08, 2014

The high profile drama unfolding around Red Lobster and Olive Garden should be familiar to any restaurateur with investors and years of success.

Feeding the night owls

By Restaurant Business Staff on Feb. 07, 2008

Late-night dining is the rage, so maybe it’s time to think about keeping the doors open a little longer.

5 ideas from the Chain Operators Exchange

By Peter Romeo on Mar. 04, 2014

A return to COEX yields some stealable practices from restaurateurs you probably don’t know but should.

July menus

By Restaurant Business Staff on Jul. 09, 2008

Menus from restaurants featured in the July 2008 issue of Restaurant Business, including the 2008 Future 50 restaurants.Front stories & featuresMorton’s...

Food

Unloxing the bagel

By Patricia Cobe on May 15, 2014

Hot smoked salmon and housemade relish give bagels and lox a different twist for restaurant menus.

November 2008 Menus

By Restaurant Business Staff on Nov. 14, 2008

Menus from restaurants featured in the November issue of Restaurant Business magazine Where’s the Wheat?Legal Sea FoodsBonefish GrillAndina RestaurantG.F...

Beverage

Housemade sodas bubble up

By Alia Akkam on Jul. 15, 2014

Despite sales of brand-name soft drinks declining, operators are luring customers with creative, housemade sodas.

Crudo

By Restaurant Business Staff on Apr. 10, 2009

Thinly sliced fish traditionally served raw with sea salt and lemon juice, crudo is Italian in origin but is now being fused with an assortment of global flavors. Restaurants nationwide are even featuring crudo sections on the menu to promote the fresh simplicity of this appetizer.

Food

A fresh take on salmon

By Patricia Cobe on Oct. 22, 2014

The challenge: to create a “home-run” salmon dish that could supplant the grilled salmon that had been on Brio Tuscan Grill’s menu since day one.

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