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Consumer Trends

Healthier Kids' Food on Menus in 2012

 Dec. 14, 2011

A survey of U.S. chefs conducted by the National Restaurant Association (NRA) indicates healthier kids fare and local sourcing of food will be the hottest trends on U.S. restaurant menus in 2012, UPI reports.

US Foods Launches New Spring Product Line

By Restaurant Business Staff on Mar. 13, 2012

ROSEMONT, IL (March 13, 2012)—Broadline foodservice distributor US Foods recently launched 30 new spring products in advance of the grilling season. These...

Louisiana Seafood crowns a new king

By Amanda M. Westbrooks on May 29, 2012

Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.

Technology

Menu it digitally

By Restaurant Business Staff on Aug. 01, 2012

Digital menu boards provide virtually limitless opportunities for merchandising menu items. Additions or revisions—to accommodate nutritional postings or price changes—can be made quickly. And for multi-unit operations, centralized control of the menu is especially important.

Menu item placement

By Bill Main on Apr. 12, 1999

If your menu is laid out in categories--appetizers, entrées, soups & salads, desserts, etc., apply this method to categories with at least 6 - 8 items.

Financing

Squash takes over

By Patricia Cobe on Nov. 01, 2012

By the time November rolls around, many restaurant kitchens are elbow-deep in squash.

My way or the highway

By Bill Main on Oct. 02, 2002

I remember reading in a newspaper article that "A great front room person is not in it for the recognition; they have an innate co-dependent need to serve." Does this describe the service in your restaurant?

Take flight for the Super Bowl

By Restaurant Business Staff on Jan. 30, 2013

Chicken wings achieved the largest share gain on restaurant menus in the food category in 2012, according to GuestMetrics. And Super Bowl Sunday is always a top sales day. These places are serving up classic Buffalo wings for the game.

The restaurant growth index

By Restaurant Business Staff on Oct. 15, 2004

The Restaurant Growth Index ranks U.S. metropolitan areas, from the best prospects on down, based on statistical predictions of a restaurant's success.

Why food matters: Industry leaders share their smarts

By Patricia Cobe on May 01, 2013

Four luminaries of the restaurant and food industries took the stage at a Culinary Institute of America event last week to share their culinary philosophies and formulas for success. The quartet—Rick Bayless, Cliff Pleau, Daniel Humm and Walter Robb—was there to be honored with a 2013 Augie Leadership Award, a CIA honor now in its seventh year.

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