menus

What's old is new again

By Restaurant Business Staff on Jun. 15, 1997

What's new again? Big juicy steaks, burgers, and prime rib. After years of eating less of the stuff, Americans have stopped beefing about health woes and started indulging again.

Clean Plate Chefs 2012

By Restaurant Business Staff on Oct. 01, 2012

A few of our Clean Plate Award winners took a minute to explain their dishes, what drives them to cook and how it feels to have a “plate cleaning” dish nominated by this tough panel of their peers.

Ross Kamens: Noodles & Co.

By Restaurant Business Staff on Mar. 15, 2002

Ross Kamens' skiing buddies are mad at him. Ever since he became the executive chef of a chain aiming to grow to 315 locations in the next five years, he just doesn't have time for the slopes anymore.

Seafood starters

By Restaurant Business Staff on Dec. 27, 2012

Chefs are making a concerted effort to source only the most responsibly fished and sustainably raised seafood. These restaurants use their local and sustainable bounty to create unique seafood appetizers that stray from the standard shrimp cocktail and crabcakes.

Seafood chains top list of healthful kid feeders

By Restaurant Business Staff on Mar. 10, 2004

Seafood concepts scored highly in a new ranking by Child magazine of restaurant chains offering the most healthful children's menus.

Goat: The other red meat

By Amanda M. Westbrooks on Apr. 03, 2013

Goat’s emergence onto mainstream American menus has slowly increased over the past three years, and availability of the meat has been limited, but that momentum is shifting into high gear.

Cover story: Ready for your close-up?

By Restaurant Business Staff on Apr. 15, 2005

You didn't ask for it. You might not even want it. But you got it—big-time publicity.

Food

Fresh thinking

By Patricia Cobe on Jun. 18, 2013

These days, fussy consumers—and chefs—want local and/or seasonal fruits and vegetables on the menu, often along with the name of the farm.

Collaborative Category Management for 2006

By Restaurant Business Staff on Dec. 29, 2005

That's how Bob Goldin, Chicago-based Technomic's executive vice president, described the exercise that should include not only manufacturers and distributors...

Food

Dessert differentiation

By Restaurant Business Staff on Sep. 24, 2013

In light of today’s cronut craze, donut mania and pie palooza, capitalizing on America’s sweet tooth is a no-brainer. And there are a variety of ways that you can get in on this sweet action, whether you’re looking to update your current dessert offering or you are considering making additions to your menu.

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