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Food

Food trends and recipes to keep menus fresh

Food

IHOP opens 1st post-security airport location

 By Restaurant Business Staff on Oct. 25, 2017

The IHOP Express will include made-to-order dishes, a coffee bar, grab-and-go items and a full bar.

Food

5 ways to craft a holiday menu game plan

 Sponsored content from our partner Pierce Chicken on Nov. 20, 2017

Supplementing an existing menu to emphasize appetizers, sides, shareables and small plates can help boost sales during this key period.

Food

Restaurants ring in the new year with healthy menu items

By Patricia Cobe on Jan. 03, 2018

Here's how seven operators are helping consumers stick to their 2018 resolutions.

Food

3 ways to bring diners in from the cold

Sponsored content from our partner Blount Fine Foods on Feb. 15, 2018

For operators looking to boost sales by offering warm, comforting foods, be sure to keep these ideas in mind.

Food

4 winning off-premise strategies

Sponsored content from our partner Land O'Lakes Foodservice on Mar. 28, 2018

Learning more about who’s ordering and what they want can help restaurant operators cater better to their takeout and delivery customers.

Food

6 tasty taco recipes to try

By Patricia Cobe on Jul. 20, 2017

New types of tacos are appearing on menus as operators apply plant-forward and global flavor trends to the Mexican staple. Try these six recipes for a little variety.

Food

The Menu: Your primary marketing tool

By Restaurant Business Staff on Apr. 14, 2007

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.

Food

New spins on social dining

By Restaurant Business Staff on Sep. 07, 2012

Chefs and foodservice operators are encouraging socialization with menus, presentations and venues that maximize interaction and the eating experience.

Food

Going with a new grain

By Restaurant Business Staff on Jul. 17, 2013

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.

Food

‘Shroom at the Inn

By Peter Romeo on Oct. 22, 2013

Mushroom season inspires big sales opportunities. The Little River Inn in Mendocino, Calif., is promoting its 6th Annual Mushroom & Beer Dinner as a “culinary adventure” centering on the mushrooms that sprout in the wilds of northern California at this time of year. Each course of the Nov. 8 dinner is paired with a barrel-aged beer from the Russian River Brewing Co.

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