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Beverage innovation comes from history

 By Restaurant Business Staff on Mar. 01, 2012

Thanks to a growing number of dedicated beverage producers, you can drink like an Egyptian, quaff like an ancient Roman or sip hot cocoa like an Aztec warrior. Some may call these marketing gimmicks, but both consumers and producers are enthralled by bibulous legends.

Sysco Launches Multi-Platform Marketing Relationship With The Food Network, "Restaurant: Impossible" and Chef Robert Irvine

 By Restaurant Business Staff on Jan. 18, 2013

HOUSTON (January 18, 2013 - Globe Newswire)—Sysco, North America's largest foodservice distribution company, announced a multi-platform marketing...

Food

Breakfast comes of age

By Restaurant Business Staff on Jan. 24, 2013

No longer just an add-on, breakfast is big business, bringing in $57 billion a year to restaurants (2011 Mintel Breakfast Report). Savvy foodservice...

Clyde's hand washing competition

By Amanda Baltazar on Feb. 01, 2013

While the ubiquitous “Employees must wash hands before returning to work” bathroom signs are great, the 12-unit Washington, D.C.-based Clyde’s wanted to step up their sanitation game. And so was born Clyde’s annual hand washing competition.

Compass Group Announces The Million Lb. Challenge

By Restaurant Business Staff on Apr. 22, 2013

CHARLOTTE, NC (April 22, 2013)—On Earth Day 2013, Compass Group launched The Million Lb. Challenge, a company-wide commitment to reduce green-house gas...

Financing

Restaurants’ recovery portrayed as a white-knuckle ride

By Restaurant Business Staff on Apr. 25, 2013

The fortunes of the restaurant industry and the economy as a whole have improved since the dog days of 2009, but it's been a roller coaster ride to get there, attendees learned at this week's Restaurant Leadership Conference.

Food

Shrimp gets skewered

By Patricia Cobe on May 28, 2013

When it came to developing a summer LTO for Little Greek, the 14-unit Tampa, Florida-based franchisor, president Nick Vojnovic thought “shrimp.” “It’s healthy, quick-cooking and few of our competitors offer shrimp,” he notes.

Shouldering the job of chief industry innovator

By Peter Romeo on Jul. 17, 2013

For a political sideliner, Phil Kafarakis is playing a heavy role in the industry’s lobbying efforts.

Editors' Picks: Top Developments of 2013

Dec. 25, 2013

Looking back over the year, our editors chose these trends and developments as the most arresting of 2013.

Making money off the books

By Sara Rush Wirth on Feb. 10, 2014

The San Francisco Chronicle reported an 8 percent increase in cookbook sales in 2011, and the trend has continued.

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