menus

Sriracha

By Restaurant Business Staff on Oct. 10, 2012

Sriracha—the “spicy rooster sauce”—picks up heat on menus as popularity rises for this Asian condiment. It’s adding a fiery punch to the usual stir-fries, soups, noodles and BBQ sauces, but also showing up in fine-dining seafood dishes, cocktails, sandwiches and sweets.

Bellagio's F&B chief wins Gold Plate Award

By Restaurant Business Staff on May 21, 2002

W. Bryan O'Shields, vice president of food & beverage for the Bellagio Hotel and Casino in Las Vegas, was named last night as the outstanding foodservice operator of 2002.

Winter Vegetables

By Restaurant Business Staff on Jan. 03, 2013

The pickings might be slimmer, but inventive chefs are finding appealing ways to spotlight fresh vegetables on winter menus. Root vegetables, potatoes and hardy greens are adding flavor, color and personality to seasonal dishes at these restaurants.

FDA's Next Task: Helping with New Product Development;Agency Official Touts Food Safety and Securit

By Restaurant Business Staff on Jul. 16, 2004

NEW YORK - In a speech before members of the Institute of Food Technologists, the acting commissioner of the Food and Drug Administration summarized the...

Consumer Trends

Fresh fruit driven trends

Apr. 18, 2013

Colorful, wholesome fruit is moving beyond its everyday snack and juice roles to inspire a host of new menu items and products that offer good health, flavor adventure or even an artisan experience. Fresh Takes on Fruit: Culinary Trend Mapping Report finds that fresh fruit has a welcome in every daypart, from breakfast to the late night snack

The undercover service report

By Restaurant Business Staff on May 14, 2005

A man walks down a New York City street, considering his lunch options when a poster in a Subway window catches his eye.

Hot Dogs Take Two

By Restaurant Business Staff on Jun. 27, 2013

July 4th brings out legions of hot dog fans—some of whom cook their own on an outdoor grill, while others seek out the best at local eateries. These places offer up their own iconic versions.

Putting Produce on Restaurant Menus

By Restaurant Business Staff on Jan. 20, 2006

First, a handful of health and diet-oriented associations that have been touting the benefits of fresh produce have claimed that consumers are truly looking...

Food

McDonald’s chef Dan Coudreaut talks trends

By Patricia Cobe on Sep. 30, 2013

Restaurant Business had a chance to chat briefly with CIA grad Dan Coudreaut, executive chef and VP of culinary innovation, about what’s happening with McDonald’s menu.

Financing

Buying sparkling wines when it's not a holiday

By Restaurant Business Staff on Nov. 13, 2006

Many restaurateurs think about purchasing sparkling wines only for the holidays, but that’s a mistake. While the bulk of bubbly is drunk from Thanksgiving to New Year’s, sparklers are a good match for most menus year round.

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