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Food trends and recipes to keep menus fresh
Shrimp still lead in shellfish menu mentions, but scallops are having a good run. These sweet, tender mollusks are versatile enough to pair with many flavors and ingredients.
Our industry pros share what they think will rock menus in 2011.
Cross-contamination is the biggest challenge with gluten-free menu items. Prepare them in small batches, in designated containers, and store them in a...
Chef Al Massa at Michael’s on East slashed costs, brought in more adventurous fare—and increased traffic along the way.
These joints take the hamburger to a new level.
One controllable variable is the menu and it is the primary vehicle by which a foodservice operation presents its marketing strategy and helps customers satisfy their needs.
Need a healthy menu makeover? Here are the big categories to look at: adding more whole grains, supersizing veggies, making room for nuts and finding soda alternatives.
Here's the rundown on who to invite to the table from the operations manager to the culinary professional and how to run the process from ideation to launch.
Menu engineering techniques boost sales of high profit menu items. Here are two techniques always lead to higher profits.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow