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Food

Innovation starts with appetizers

An appetizer is supposed to whet the appetite for the rest of the meal, but these days, these first courses are serving as much more than “starters.” Restaurant customers are making whole meals out of downsized dishes, and many menus are dedicated entirely to tapas, small plates and shareable apps.

Marketing

'Give me mas'

Taco Bell is on a tear to grow from a $7-billion brand to a $14-billion category killer in the next 10 years, CEO Greg Creed told the audience at RLC.

Food

Grab-n-Go grabs more food dollars

By Patricia Cobe on Sep. 13, 2013

Grab-n-go meal offerings are now key elements of many successful food service venues, on both the commercial and noncommercial sides.

Chemistry: The key to baking

By Restaurant Business Staff on Aug. 01, 1997

Accuracy in mixing the exact measurement of ingredients is the key to baking.

Cover story part 2: Rooms to let

By Restaurant Business Staff on Sep. 01, 2003

As though the food business weren't hard enough, some restaurateurs are opting to be innkeepers, too.

Consumer insights: Kid stuff

By Restaurant Business Staff on Jun. 15, 2005

Premium-laden kids' meals is a billion-dollar business. But what do the parents think?

Get in shape - now!

By Restaurant Business Staff on Mar. 11, 2006

For those who fail to tend to their own health as carefully as they tend to their business, the scenario can be a dangerous one.

Update from the field

By Restaurant Business Staff on Sep. 15, 2006

Some of America’s most active commodity boards respond to key agricultural issues and share their latest news.

Hollywood wines

By Restaurant Business Staff on Feb. 15, 2007

Celebrities just can’t resist having their own labels.

So who is your customer anyway?

By Restaurant Business Staff on Aug. 07, 2007

The answer will tell you everything from what should be on your menu to what your marketing plan should look like. We tag along as four restaurants do the research.

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