menus

Ending on a sweet note

By Patricia Cobe on Mar. 01, 2009

Tempting customers to buy dessert is a surefire way to boost dinner and lunch checks. But that means offering an irresistible and varied selection that hits every diner’s sweet spot. Suppliers have stepped up to the dessert plate with ingredients and products for operators at every level—from QSR grab-and-go treats to comforting family-dining pies and ice creams, to the speed-scratch cakes, pastries and mousses that differentiate casual menus.

Food

The breadth of barbecue

By Megan Warmouth on Sep. 13, 2014

Available in the North, South, East and West, chefs and pitmasters from fast casual to fine dining continue to redefine barbecue.

Seasonal Blueberries

By Restaurant Business Staff on Aug. 05, 2009

Fresh blueberry season peaks from July through late August, so chefs are capturing the moment and imparting the navy-hued berries into a variety of dishes that complement their naturally tart and delicious flavor.

Cool Restaurant Menu: Mr. Zub’s

Nov. 18, 2014

The lengthy roster of deli sandwiches listed on this menu could easily overwhelm, but the simple graphic treatment and upfront positioning of prices make it user-friendly.

Restaurant Menus to Focus on Quality, Not Just Cost, in 2010

By Restaurant Business Staff on Nov. 20, 2009

CHICAGO (Nov. 20, 2009 - Business Wire)—How do you follow up a wild year of $5 menus, gourmet meals for paupers’ prices and buy one get one restaurant...