menus

Presentation sells the salad

By Patricia Cobe on May 26, 2015

This spring, Jackson, Miss.-based Newk’s Eatery hoped to hook guests with a premium ingredient more often found in full service—ahi tuna.

Local Produce Has Strong Allies Among Chefs

By Restaurant Business Staff on Jul. 30, 2010

(July 29, 2010 - The Packer)—Christopher Jackson believes in it so much, he has built his restaurant — Ted & Honey in Brooklyn, N.Y. — on the concept...

Consumer Trends

Customers’ most-craved beef

By Lizzy Freier on Nov. 20, 2017

See which 10 chains are winning with beef that consumers say they can’t get anywhere else.

Punches

By Restaurant Business Staff on Nov. 03, 2010

The precursor to the cocktail, punches were made in large quantities so guests could split the potent concoctions at social gatherings. Looking to an era gone by for inspiration, restaurant bartenders and mixologists are reinventing the alcoholic punch with decidedly unique and global ingredients.

Health-Conscious Americans Are Looking for Quality, Not Fewer Calories, Reports NPD

By Restaurant Business Staff on Feb. 10, 2011

CHICAGO (February 8, 2011)—Americans are looking for more healthful options at restaurants and other foodservice outlets but define healthy eating based on...

Operations

Uniformly fashionable

By Restaurant Business Staff on May 01, 2011

A bit of style in your uniforms and shoes can go a long way in creating a brand identity and making a favorable impression on your customers.

Heirloom and specialty tomatoes

By Restaurant Business Staff on Jul. 25, 2011

Heirlooms and local tomatoes are now arriving perfectly ripe in what seems like every solid color in the rainbow—as well as stripes. These restaurants make the most of this seasonal bounty, beautifying plates with slices of purple, yellow, orange, green and red to surprise both the palate and the eye.

October: Month of promotional opportunities

By Amanda M. Westbrooks on Oct. 05, 2011

Any fan of NFL football is aware that October is Breast Cancer Awareness Month, but did you know it’s also Vegetarian Awareness Month? How about Pasta, Pork, Pumpkin, Pretzel, Popcorn Poppin’ and Pickled Pepper Month? And you thought Halloween was fun on its own.

Consumers Place a Premium on Value for Dinner and Late-Night Occasions

By Restaurant Business Staff on Jan. 12, 2012

CHICAGO (January 12, 2012 - PRNewswire)—In the past year, 40 percent of consumers have cut back on away-from-home dinner purchases, largely because they...

Financing

A fresh take on breakfast

By Patricia Cobe on Apr. 01, 2012

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast.

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