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Food

Food trends and recipes to keep menus fresh

Food

A sandwich star is born

 By Patricia Cobe on Apr. 01, 2012

Erbert & Gerbert’s, the Eau Claire, Wisconsin-based chain known for its signature sandwiches with quirky names, discovered a hole in its lineup: no chicken...

Food

The steaks get higher

 By Patricia Cobe on May 01, 2012

It’s going to be a tough year for steak lovers. Operators are seeing higher beef costs—and menu prices are inching up as a result. Several factors are contributing to this trend, according to research by the Beef Checkoff.

Food

Dispensing innovation

By Restaurant Business Staff on May 01, 2012

The granddaddy of frozen yogurt concepts, TCBY (a.k.a. The Country’s Best Yogurt), hasn’t been sitting on the sidelines as newcomers crowd the field.

Food

Dark meat: Thighs and legs are in

By Patricia Cobe on Jun. 01, 2012

Chicken breast has been the darling of restaurant and home kitchens for a couple of decades, touted for its versatility and health benefits. But lately, operators and consumers are beginning to suffer from white meat fatigue.

Food

Re-inventing brunch

By Patricia Cobe on Jun. 01, 2012

When the Scottsdale, Arizona-based Z’Tejas rolled out its new brunch menu in March, the number of selections doubled—and only one item was a holdover from the old menu.

Food

Flexibility = fresh picks

By Patricia Cobe on Jun. 01, 2012

Vermilion’s location in the Washington, D.C. suburb of Alexandria is a stone’s throw from Virginia’s rolling farmland and Chesapeake Bay’s fishing grounds. That’s allowed executive chef Tony Chittum to develop relationships with dozens of farmers and fishermen.

Food

Tea comes to a boil

By Thomas Henry Strenk on Jun. 01, 2012

Tea doesn’t seem to command the same devotion and geekdom that coffee does here in the U.S. While coffee houses boast Rube Goldberg contraptions for brewing java, many operators still throw a tea bag in a cup of hot water—which doesn’t cut it for tea lovers.

Food

Bread on the rise

By Patricia Cobe on Jul. 01, 2012

The restaurant breadbasket has been evolving, moving away from a ho-hum selection of dinner rolls and baguette slices to more varied and unique items. Now a growing number of operators are elevating bread service even higher—and in some cases, charging for the goods

Food

Salad days

By Patricia Cobe on Jul. 01, 2012

With a change in ownership in 2010, Daphne’s Greek Café became Daphne’s California Greek, a fresh, healthy Mediterranean-Californian concept.

Food

Pushing boundaries on the wine list

By Thomas Henry Strenk on Jul. 01, 2012

Bound’ry’s decanting ceremony is a bit of theater that helps sell more wine. For young, tannic wines the restaurant employs a “flash decanter” to aerate the wine—a process performed at the table. Beforehand, the guest is given a sip straight from the bottle so that they can taste the difference.

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