menus

T.G.I. Friday's mobile payment app: Engaging the customer

By Restaurant Business Staff on Nov. 12, 2012

In April, T.G.I. Friday's released its own mobile payment app. While many foodservice operations have embraced mobile apps for location services, coupon offers or linking into reward programs, proprietary mobile payment apps are still somewhat unchartered territory. In the quick serve arena, Dunkin Donuts just released its own mobile payment system, and Starbucks partnered with Square for its system.

Friends you never knew you had

By Restaurant Business Staff on Jun. 01, 2003

Nobody lives in a vacuum, and certainly not a restaurateur.

Chowder

By Restaurant Business Staff on Feb. 06, 2013

A steaming bowl of chowder certainly hits the spot on a chilly winter day. These places are warming up customers with classic seafood chowders and other hearty variations.

The challenge of the menu planner

By Restaurant Business Staff on Jan. 14, 2005

Innovation is written into the job description of any menu planner—from the fast-casual R&D wiz to the four-star fine-dining chef.

Spring Cocktails

By Restaurant Business Staff on May 16, 2013

Mixologists are following chefs' lead on the farm-to-table trend and crafting farm-to-glass libations. Right now, fresh, seasonal produce is the inspiration for some special of-the-moment cocktails with the fresh taste of spring.

The user-friendly menu

By Restaurant Business Staff on Sep. 11, 2005

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

Consumer Trends

Kid-Friendly Success

Aug. 13, 2013

A recent Technomic study found that healthy meal options for kids are more important to parents than expansive kids’ menus. Combined with the current issues around children and obesity, updating your menu offering for young guests may seem daunting. Several industry programs have not only been created to help operators approach these issues, but are celebrating successes.

Consumers Play Favorites with Regional Sandwich Preferences

By Restaurant Business Staff on Jun. 05, 2006

Taking an in-depth look at consumer preferences regarding sandwiches, locally based Technomic tapped more than 700 responses, unearthing a number of notable...

Food

Shaped to sell

By Patricia Cobe on Oct. 13, 2013

Baked pastas have stood the test of time at the 217-unit Fazoli’s, the Italian quickservice chain based in Lexington, Ky. This fall, Darren Gray, director of culinary innovation, tweaked the formula to create a new LTO: Primo Pizza Baked Sacchetti.

John Merlino, Claim Jumper's R&D genius

By Restaurant Business Staff on Mar. 11, 2007

If John Merlino were a gymnast, his event would be the balance beam. At 42, the corporate executive chef and R&D director for Claim Jumper walks a fine line between tradition and trend.

Page 136