Food
Gluten-free menu items drive sales
Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.
Luby’s torches some trends for new breakfast service
The Luby’s cafeteria chain is running contrary to a number of trends by adding table service on Saturday and Sunday mornings for cooked-to-order breakfasts.
The dining public is saving lots of room for dessert. According to the National Restaurant Association’s 2006 Tableservice Restaurant Trends report, 30 percent of fine-dining operators, 27 percent of casual dining places and 32 percent of family restaurants say their customers are ordering more dessert now than they did two years ago. And data from NPD/CREST reveals that 12 percent of consumers order dessert at restaurants. So what should you be purchasing to satisfy these sweet cravings?