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The week in ideas, February 17, 2012

 By Restaurant Business Staff on Feb. 17, 2012

This week: an inadvertent idea from the Heart Attack Grill. An edible balloon from Alinea. More racist receipts from idiots in our industry. And some disquieting news out of Technomic.

Financing

New England as backyard

 By Patricia Cobe on Mar. 01, 2012

One might think that local ingredients are hard to come by during a Massachusetts winter.

AGAR's Tips for Boosting Business During Lent

By Restaurant Business Staff on Mar. 01, 2012

(March 1, 2012)—New England wholesale food distributor AGAR offers advice and solutions to many in the restaurant industry about what to offer their...

Consumer Trends

Pizza profits during tough times

Mar. 01, 2012

While not exactly rolling in dough, the pizza category is experiencing modest growth, according to a 2011 report from Mintel. Pizza is affordable, convenient and a canvas for variety—three favorable factors in today's challenging economy.

Upscale Restaurant Visits Decline Alongside Alcohol Consumption

By Restaurant Business Staff on Mar. 07, 2012

CHICAGO (March 7, 2012)—With consumer demand for upscale dining remaining weak and restaurant consumers managing their check when they do visit, beverage...

Consumer Trends

Making Happy Hours Happier

Mar. 19, 2012

Happy Hours have become a fourth daypart in many establishments, boosting food and beverage sales during the slower late afternoon-early evening time slot. With competition for Happy Hour customers heating up, Technomic's American Express MarketBriefing looks at the the factors that bring in traffic and keep guests happy.

Financing

A tempered, but positive industry forecast

By Sam Smith on Mar. 28, 2012

The industry—in line with the economy—is experiencing a very uninspiring recovery. But a recovery nonetheless.

Financing

Mistake-proof your opening

By Patricia Cobe on Mar. 31, 2012

The Restaurant Business annual Restaurant Growth Index can direct you to the best opportunities for your next location. But there are may mistakes to avoid after that.

Financing

Sourcing sustainable seafood is a tricky business

By Patricia Cobe on Apr. 01, 2012

Sustainability continues to be a driver when it comes to buying and menuing seafood. But the criteria for sustainable seafood is confusing.

Technology

An app for all seasons

By Joann Whitcher on Apr. 18, 2012

Wolfgang Puck wants to be America’s go-to-chef, and his new iPhone/iPad app. launched mid-April, may just help him realize his dream.

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