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Coffee: Brew-Ha-Ha

 By Restaurant Business Staff on Oct. 01, 2008

The so-called third wave of coffee culture has arrived.

Consumer Trends

Dining out is going up

 Aug. 25, 2010

Of consumers surveyed during May and June by Market Force Information, 25 percent said they plan to eat out more over the next three months. That’s a significant jump from the December, 2009 survey, when just 5 percent responded with the same intention.

Bon Appétit Debuts New “Fish to Fork” Sustainable Seafood Sourcing

By Restaurant Business Staff on Sep. 22, 2011

PALO ALTO, CA (September 21, 2011)—Bon Appétit Management Company is extending its sustainable sourcing sensibilities to a new Fish to Fork seafood...

Financing

A fresh take on breakfast

By Patricia Cobe on Apr. 01, 2012

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast.

Burger Lounge adds elk to the menu

By Patricia Cobe on Apr. 01, 2013

San Diego-based Burger Lounge has gained a devoted following for its handcrafted grass-fed-beef burgers. But for the better burger chain’s limited time...

Behind the line

By Bill Main on Jan. 31, 2002

They wield knives. They bark orders. They play with fire.

Financing

Getting the most out of your dessert buy

By Restaurant Business Staff on Oct. 12, 2006

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

Fishing For Answers

By Restaurant Business Staff on Sep. 07, 2007

Americans are finally getting on board and heeding nutrition recommendations to eat more seafood. Recent figures from the National Fisheries Institute...

Financing

Buying organic & sustainable

By Restaurant Business Staff on Dec. 23, 2008

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

Cutting up with the pros

By Restaurant Business Staff on Aug. 29, 2010

Three meat industry mavens share their strategies for purchasing and menuing underutilized cuts: Scott Popovic, corporate chef with Certified Angus Beef,...

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