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Food

The clockless sandwich

The limitless possibilities of making a meal between two slices of bread have catapulted the sandwich into new menu territory. Breakfast and lunch sandwiches still dominate, but these days, bars and late night menus are featuring mini ethnic sandwiches and full-service restaurants tout overstuffed dinner-size versions.

Food

Fresh thinking

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.

Apple announced something that could be a game changer for the restaurant industry and retailers: Apple Pay. “The vision is to replace the wallet. And the starting point is payments,” says Apple CEO Tim Cook.

For restaurateurs concerned about high commission fees paid to popular online ordering services, lesser-known apps may help alleviate that strain.

All broilers have a common objective: to sear meat with high heat and create a signature branding. The similarities end there. It’s no wonder there is some broiler category confusion.

It's all about the heat. Today’s ranges—gas, electric or induction—can help you maximize energy dollars by heating more quickly and efficiently. If your range or cooktop needs replacing or you’re thinking of expanding your cooking choices, here are some options to consider.

WASHINGTON D.C. (December 1, 2010)—The National Restaurant Association’s “What’s Hot” survey of more than 1,500 professional chefs – members of...

What’s ahead tech-wise for restaurants in 2012? Probably less of the pent-up demand they’ve borne in the years just prior, according to the National Restaurant Association.

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.

Certain trends grab the culinary spotlight and refuse to die—even when diners and chefs can no longer stand to hear about them. One view at why some of these trends may merit continuing attention in 2014, while others should be tossed aside with the last of the New Year’s confetti.

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