facebook pixal
Continue to Site >>>

menus

Food

Your menu: Nutritional, calorie, allergen data on-demand

When the right back office system is implemented, all of your restaurant operators can answer any question a customer may have about a menu item.

Food

5 trends emerging from the fryer

Although consumers’ moves toward better-for-you menu items continues to influence operators today, fried foods remain universally popular choices for consumers.

Food

Kick things up with trending spices and flavors

Sponsored content from our partner Mrs. Dash Foodservice on Jul. 25, 2017

When it comes to flavoring foods, chefs and home cooks alike rely on a few staples: acids, salts, fats and of course, spices and herbs.

Food

3 ways to create a best-selling small plate

Sponsored content from our partner McCain® Foodservice on Jul. 17, 2016

Although the trend has been gaining steam for the last several years, small plates still spell opportunity for operators.

Food

Apples Take Two

By Restaurant Business Staff on Sep. 19, 2012

Whether you source them from a local orchard, farmers market or your produce supplier, apples are a clutch ingredient for fall and winter menus. These restaurants are showing off the fruit in everything from classic apple pie to not-so-classic pizza pie.

Sweetbreads

By Restaurant Business Staff on Dec. 16, 2010

The animal innards known as “offal” are the darlings of many chefs, especially those who focus on head-to-tail cooking. Delicate sweetbreads, a calf’s thymus glands, are often presented in elegant preparations as appetizers or entrees.

St. Patrick's Day

By Restaurant Business Staff on Mar. 15, 2011

In celebration of everything Irish, St. Patrick's Day gives diners the opportunity to experience Gaelic fare at its best. Here are some of the dishes that will make revelers green with envy.

The quest for the perfect lobster roll

By Patricia Cobe on Jun. 20, 2011

The only way I got through the long, icy winter we recently endured was by dreaming about sunny summer beach days. The beaches in the Northeast are some of the most beautiful in the world. And for sunbathers looking for great eats, close to the sand and waves are shacks, stands and restaurants serving up the best lobster rolls in the world.

Burrata

By Restaurant Business Staff on Aug. 31, 2011

Like fresh mozzarella, the quality and flavor of burrata correlates directly with its terroir. Chefs tend to serve the cheese “au natural” or in dishes where its quality and freshness can shine.

Consumer Trends

Regional American cuisine takes root on menus

Nov. 21, 2011

The broad category of "traditional North American" has grown by 26% since 2008 and is now the most popular cuisine type listed on menus, according to Mintel Menu Insights, a resource that tracks flavor and ingredient trends in leading chain and independent restaurants.

  • Page 5