Iron Skillet

Leadership

Iron Hill Brewery hires Joyce Polsenberg Cremin as VP of marketing

The experienced hospitality marketer joins the 20-unit brewpub chain as it looks to expand.

Creative menu writing

Consultant Gregg Rapp, a menu engineer based in Palm Springs, California, critiques some variations on the traditional menu nomenclature.

Ideas from October 2011

More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.

“Usually relegated to a topping or an accompaniment to the dessert star, frozen desserts are coming into their own with new flavors, styles and...

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

Truck-stop concept serving homestyle breakfast, burgers and more in skillets

There’s no better way to beat the heat than with summer’s favorite dessert—ice cream. These restaurants are looking beyond the scoop and finding creative ways to feature this frozen treat.

Everything old is new again when it comes to the cookware many chefs prefer.