Red Lobster

What's old is new again

What's new again? Big juicy steaks, burgers, and prime rib. After years of eating less of the stuff, Americans have stopped beefing about health woes and started indulging again.

Food

Cutting food costs, not quality

Chef Al Massa at Michael’s on East slashed costs, brought in more adventurous fare—and increased traffic along the way.

Meet the chef: Aaron Bashy

By Restaurant Business Staff on Nov. 20, 2012

Seasonal and local ingredients are the foundation of the classic American cooking of The Water Club, a fine dining restaurant in New York City.

Denny’s John Miller, Focus’ Kat Cole win Silver Plates

By Peter Romeo on Mar. 04, 2015

Michael C. Gibbons took the top honor among independent-restaurant operators.

Consumer Trends

The 10 most alluring LTOs in June

By Lizzy Freier on Jul. 06, 2017

Consumers reveal which chain limited-time offers they are most likely to order based on the name and description.

Hump day

By Bill Main on Aug. 07, 2002

Outside of foodservice, a standard work week is Monday through Friday.

Restaurants want produce industry's help

By Restaurant Business Staff on Apr. 28, 2010

LAS VEGAS (April 28, 2010 - The Packer)—The list of ailments being blamed on the restaurant industry isa growing one that includes hyperactivity in kids,...

Winter Vegetables

By Restaurant Business Staff on Jan. 03, 2013

The pickings might be slimmer, but inventive chefs are finding appealing ways to spotlight fresh vegetables on winter menus. Root vegetables, potatoes and hardy greens are adding flavor, color and personality to seasonal dishes at these restaurants.

Technology