menus

Playing with pot pie

By Patricia Cobe on Apr. 07, 2014

A gluten-free turkey pot pie that's kid-tested and approved.

Smoothies

By Restaurant Business Staff on Aug. 22, 2008

Smoothies provide the thick richness of milkshakes and the cooling effect of ice cream with fewer calories and more nutrients. They have become increasingly popular with health-conscious customers seeking thirst-quenching options. The following spots are giving a new shake to the smoothies they offer.

Tips for opening a restaurant from a seasoned restaurateur

By Sara Rush Wirth on Jun. 10, 2014

Here’s what other operators can learn about opening a restaurant today from Sam Fox’s most recent launch.

Omelets

By Restaurant Business Staff on Feb. 02, 2009

Signature omelets are the little black dresses of cooking—they can be dressed up or down depending on the seasonings and fillings. With their more sophisticated accessories, they're as likely to show up on late-night menus as for breakfast and brunch.

Food

Convenience drives lunch visits at restaurants

By Patricia Cobe on Aug. 18, 2014

53 percent of people who have increased their lunch visits at fast-casual eateries in the last two years cite convenience as the motivating factor.

New Green Dining Best Practices Target Purchasing, Packaging, Transportation

By Restaurant Business Staff on Jun. 23, 2009

The practices have been tested by two Restaurant Associates’ B&I clients - Random House and Hearst Corporation – and early results show expected savings...

McDonald’s bringing back McRib in 75% of U.S. restaurants

Nov. 06, 2014

The familiar limited-time product will be rolled into some regions, consistent with the chain’s new localization effort and commitment to spotlighting familiar favorites.

Technomic report shows consumers targeting new or unique flavors

By Restaurant Business Staff on Oct. 23, 2009

CHICAGO (Oct. 22, 2009)—Consumers overwhelmingly are attracted to new or uniqueflavors, according to a new survey. Food researcher Technomic hasdiscovered...

Food

Fries with a nacho twist

By Patricia Cobe on Jan. 02, 2015

"Where's the pork?" could have been Wendy's ad slogan during a recent high-profile and reportedly successful LTO. The 6,500-unit chain featured pulled pork for the first time, featuring it atop a burger, a sandwich—and its fries. How did it settle on those ideas? Here's the process that landed them on the menu.

Bone Marrow

By Restaurant Business Staff on Jan. 28, 2010

With offal-loving chefs touting innards, it was only a matter of time before bone marrow climbed the menu-placement ladder from near obscurity to cult status. Simply roasted with a side of toast points, or lending richness to risotto or pasta, diners can’t seem to get enough of this luxurious treat.

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