25 smart menu moves

Menu items have to work hard for a living. They must fit with the concept. Sound and taste good. Make money, of course.

How to innovate

Chef and creator of the Cronut, Dominique Ansel, didn’t set out to concoct a best-seller. “There was no magic formula or marketing strategy behind this croissant-doughnut hybrid,” he writes in his book “Dominique Ansel: The Secret Recipes.” He was simply trying to make a doughnut, for which he had no recipe.

Sandwich concepts need to buy a lot of bread; these three operators found different sourcing solutions.

Burger King riles a whole country, ICE savors the handiwork of the very people it’s apprehending, restaurants discover an unknown party is running their websites, and a dress code is slammed as racist.

Donald Ziniti of Lakeville, MA, was named vice president of warehouse operations and transportation. Ziniti, is responsible for the overall development and...

Whole Foods was once a place that left you marveling about the breadth of the pepper family. Now it’s the center of the world’s attention, all because Amazon decided it needed another field to conquer

The 2009 National Restaurant Association Restaurant, Hotel-Motel Show® (May 16-19 at McCormick Place in Chicago) will provide attendees with both...

These days can’t be great if you’re a franchisee—not in the restaurant business, at least. Same-store sales and traffic have been weak for two years.

Heating up, cooling downMaintaining proper temperature—getting food hot for service or cold enough for storage—is one of the most important concerns in...

LUBBOCK, Texas (Nov. 23, 2009)—Swapping to high-efficiencylight bulbs at U.S. Foodservice Lubbock is helping the local divisioncut an average 3,450...

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