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.


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.

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

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

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

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

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,...

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.

Attendees learned how technology is changing the restaurant business in ways both subtle and profound.

Along with earning rewards, users can put their names on the waitlist at their local Red Lobster location.

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