Continue to Site >>>

menus

Low carb eating: Here to stay?

 By Restaurant Business Staff on Feb. 01, 2004

Is low-carb eating really here to stay? Plenty of restaurants seem to think so.

Restaurants Need to Improve Produce Options for Children

 By Restaurant Business Staff on Mar. 29, 2013

CORAL BEACH, FL (March 28, 2013 - The Packer)—More restaurant chains offer fruits and vegetables with children’s meals than they did in 2008, but the...

Distributors to Benefit by 'Enhanced Operations' with Heinz Acquisition of Hors d'Oeuvres Maker

By Restaurant Business Staff on Mar. 24, 2005

NEW YORK - The acquisition this week of hors d'oeuvres manufacturer Appetizers And, Inc., by the H.J. Heinz Co. is expected to enhance operations for its...

“Menus of Change” tries to be a GPS for healthier menus

By Patricia Cobe on Jun. 13, 2013

Industry leaders gathered at a first-of-its-kind conference this week to draft a plan for turning healthful, sustainable food into more of a sales and profit generator for the foodservice industry.

Technology

When it's time for a new POS system

By Restaurant Business Staff on Dec. 11, 2005

With so many new features out there, it's a good idea to understand what you need before you buy. Here's a guide to walk you through the process.

Food

Grab-n-Go grabs more food dollars

By Patricia Cobe on Sep. 13, 2013

Grab-n-go meal offerings are now key elements of many successful food service venues, on both the commercial and noncommercial sides.

Financing

Getting the most out of your dessert buy

By Restaurant Business Staff on Oct. 12, 2006

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

Consumers to restaurants: Spice it up!

By Kelly Killian on Nov. 06, 2013

Too-spicy flavor may be blamed for Mighty Wings' lackluster sales at McDonald's, but new research finds that consumers actually don't mind a little extra heat. In fact, in some cases, it may bring them in the door.

How colleges shape customers

By Restaurant Business Staff on Jun. 12, 2007

Say hello to your next customer base. There are approximately 17.5 million students enrolled in some sort of higher learning institution, according to 2005 census data. And by the time they graduate they will have been spoiled rotten.

Consumer Trends

Indy picks: Diners name their favorite independent restaurants for 2014

By Kelly Killian on Jan. 03, 2014

"Innovative" and "amazing" describe Zagat’s top-rated spots in 20 cities.

  • Page 116