Continue to Site >>>

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 160
Food

4 trends trickling down to mainstream menus

Chef-driven independent restaurants are the launching pads for many menu trends. Could the next Sriracha be ready to take off?

Employee contest springs an LTO

To jumpstart the R&D process, Native Grill tapped staff to launch ‘Final Cut: Native,’ a competition to shape its first sandwich LTO in a few years.

Marketing

3 marketing ideas to snag summer vacationers

Clever local advertising can help operators win more vacation business.

Beverage

7 sales-building bar trends on the rise

Tales of the Cocktail 2016 revealed a number of surprising trends and ideas to build bar business.

Food

5 ways to market fruit and vegetable rejects on the menu

Vegetable scraps and imperfect produce are making it onto the dining table instead of getting tossed in the trash.

Food

Ingredient upgrades boost sandwich sales at Fazoli's

Fazoli’s wanted to expand its catering platform, and sandwiches are a must-have. So early this year, Fazoli’s replaced its Submarinos with Primo Submarinos.

Food

Taking dessert to new heights

While most full-service chains are downsizing dessert lists, unique sundaes are up 35%. Ted’s Montana Grill has jumped on the trend with its seasonal strawberry shortcake.

Beverage

7 frozen cocktails heating up summer bar sales

Restaurants and bars are going beyond frozen margaritas and pina coladas, concocting boozy slushies, snow cones and other frozen cocktails to lure sweaty customers.

Marketing

8 takeaways to build catering sales

Catering racked up $52.3 billion in 2015, and 64% of off-premise dollars were spent at restaurants, according to Technomic’s Catering Insights Report. Here's how to get a bigger chunk of those catering dollars.

Food

The new realities of R&D

Today’s corporate chefs need to consider new and challenging criteria during the ideation process. Technomic’s Top 500 Chain Restaurant Report reveals that quality ingredients, transparenc...

Food

Inside Moe's Southwest Grill's new menu lab

At Moe’s Southwest Grill, a new item has about a 10% chance of making it from the idea stage to the menu, and the process can take as long as a year.

Consumer Trends

5 ways Gen Z will disrupt the restaurant business

Gen Z is aging into the dining-out scene, and these kids have some very different tastes and behaviors.

  • Page 160