menus

Operators drive profits by spotlighting side dishes

By Patricia Cobe on Dec. 15, 2014

Side dishes are getting more play from menu developers. Potatoes, vegetables and other sides not only moderate food costs, they can help upsell an entree.

Bakery cafes prosper and post solid gains in weak economy

By Restaurant Business Staff on Dec. 21, 2009

Bakery cafes have emerged as high-fliers in the restaurant industry, and are well-positioned to leverage new growth opportunities as the economy continues its slow recovery.

Taco Bell tests cheese-stuffed shell

Feb. 09, 2015

Newly emerging details about the Quesalupa test product indicate the mash-up features a shell stuffed with cheese, a notion not unlike Pizza Hut’s cheese-stuffed crust.

Researchers Calling For Reductions In Salt and Sugar Intake

By Restaurant Business Staff on Apr. 22, 2010

(April 21, 2010 - Reuters)—Sugarand salt are damaging the health of Americans by raising blood pressureand cholesterol—and regulation may be the only way...

Inside Starbucks’ new express unit

May 01, 2015

The new mini-store measures just 543 square feet and is designed to get customers in and out quickly. That means no blended drinks.

Sandwiches: Filled with promise

By Restaurant Business Staff on Jul. 01, 2010

What makes for a successful sandwich menu? Variety and differentiation are the winning characteristics. That means sourcing a quality assortment of breads, filling ingredients and condiments and layering flavors and textures for maximum taste appeal.

Food

6 ideas to freshen up your menu

By Patricia Cobe on Jul. 11, 2017

Several actionable food and drink insights bubbled up at a recent conference on restaurant trends.

Peanut Butter

By Restaurant Business Staff on Oct. 08, 2010

That PB&J lunchbox staple has grown up. Menus are showcasing peanut butter in sophisticated desserts, breakfast items and sandwiches, and adult diners are digging in.

Technomic finds consumers want clear value propositions, differentiation from casual restaurants

By Restaurant Business Staff on Jan. 12, 2011

CHICAGO (January 10, 2011)—For casual-dining concepts, which account for more than one third of total U.S. restaurantindustry sales, the past two years...

Notes from the field

By Patricia Cobe on Apr. 01, 2011

The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.

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