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Operations

Mixologists: Top tools to create the extraordinary

We asked some of today’s top mixologists to name their favorite tech tools behind the bar, with the direction that it didn’t have to be electronic.

Burger Lounge adds elk to the menu

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...

Meet the chef: Mike Barbera

By Restaurant Business Staff on Mar. 21, 2013

To get out of the root-vegetable rut, Mike Barbera, director of food and beverage for ’wichcraft, the 16-unit artisan sandwich concept founded by Top Chef judge Tom Colicchio and partners, puts out spring teasers with ingredient-driven daily specials.

James Beard Foundation announces 2013 awards nominees

By Restaurant Business Staff on Mar. 18, 2013

The James Beard Foundation announced the final nominees for its annual recognition program, which honors the country’s best and brightest chefs, restaurants, bars, sommeliers and other industry luminaries.

Easter Eats

By Restaurant Business Staff on Mar. 14, 2013

Restaurants have started promoting their special menus for Easter brunch and dinner, as well as symbolic sweet treats to celebrate the holiday. Looks like there's a lot of good eating planned for Easter Sunday, which falls on March 31 this year.

You don't have to be Irish

By Restaurant Business Staff on Mar. 02, 2013

St. Patrick's Day is getting a lot of play on menus across the country, as restaurants vie for customers who are into celebrating the holiday. Some are tinting food and drinks green, while others are serving up traditional and modern takes on Irish dishes.

Lenten Menus

By Restaurant Business Staff on Feb. 25, 2013

Many restaurants ramp up their meatless options during Lent to cater to observant Christian customers who give up meat for 40 days between Ash Wednesday and Good Friday. Right now, Lenten menus are in full operation at these places, among others.

Food

Catering concepts

By Restaurant Business Staff on Feb. 21, 2013

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

Consumer Trends

Valentine's Day: The second-busiest day of the year

Feb. 08, 2013

While mothers continue to trump sweethearts when it comes to the most popular holiday to dine out, one-quarter of Americans will be sitting in restaurants on February 14, according to research from the National Restaurant Association (NRA). As Valentine's Day falls on a Thursday this year, the annual reservation survey from OpenTable also shows diners will be celebrating love well into the weekend. Results from both sources revealed a number of different dining trends and habits operators can use to sweeten the holiday for everyone

Technology

Tools of the trade: What is your must-have, can't live without, technology?

By Joann Whitcher on Feb. 07, 2013

With all the hubbub about mobile payments and tablet menus, it’s easy to forget that technology, as defined by Webster’s, cuts a broader swath; it’s defined as “the practical application of knowledge, especially in a particular area.”