Continue to Site >>>

Rita's Ice

Top 500 Chains

Rita's Ice

 Jun. 19, 2018

Sweet turns sour

 By Thomas Henry Strenk on Apr. 01, 2011

Syrup, a thick viscous liquid, is made by dissolving sugar in water or by reducing cane or sugar beet juice. Simple syrup is often used to sweeten beverages because granulated sugar doesn’t dissolve easily in cold liquids; syrup also balances acidity in drinks like coffee, lemonade or citrusy cocktails.

11 top tweeting chefs

By Patricia Cobe on Mar. 01, 2012

These busy restaurant chefs find time to tweet in the middle of dinner prep—and throughout the day. The authenticity of the tweets reveals that they’re coming from the chefs themselves—not a social media intern sitting behind the scenes. Here are the most prolific toques on Twitter.

Food

The state of the center of the plate

By Patricia Cobe on Nov. 15, 2013

As 2013 winds down, 2014 trend predictions proliferate, reaching a critical mass sometime around New Year’s Day. A few preliminary reports are in and here’s what some reliable industry sources are predicting about what meats and other proteins will fill the entrée portion of the plate.

Food

5 takeaways from the Chicago dining scene

By Patricia Cobe on May 17, 2015

A tour of the city’s newest hotspots provided a dine-around group of 100 operators with ideas about what’s in style.

Rick Berman’s crusade against Chipotle continues

By Kelsey Squire on Oct. 08, 2015

The Center for Consumer Freedom’s latest attack ad takes issue with the chain’s tofu and beans.

Technology

Restaurant Business tests chain apps

By Sara Rush Wirth and Benita Gingerella on Oct. 30, 2016

With most chains trying to score valuable real estate on their customers’ phones, the Restaurant Business team took a look at 25 restaurant apps to see what’s working—and what’s not.

Top 500 Chains

Rita's Ice

Jun. 12, 2017

The chain serves Italian ice made fresh in-house with real fruit

Make room for the empty nesters

By Restaurant Business Staff on Oct. 12, 2005

For almost 60 years now, marketers of all kinds have been following the whims and mores of the largest, most educated, most affluent—and most fickle—grou.p of consumers ever amassed.

So who is your customer anyway?

By Restaurant Business Staff on Aug. 07, 2007

The answer will tell you everything from what should be on your menu to what your marketing plan should look like. We tag along as four restaurants do the research.

  • Page 1