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September 2011 ideas index

 By Restaurant Business Staff on Sep. 01, 2011

Restaurant Ideas on promotions, sourcing, design, menus, marketing, recruiting, expansion purchasing, service and operations

Financing

A new take on steak

 By Restaurant Business Staff on Jan. 01, 2012

The rib eye is one of the most popular steakhouse cuts and most fans like it served up simple—well seasoned and broiled or grilled.

Financing

Conscious Capitalists share their smarts

By Patricia Cobe on May 01, 2012

Six top business leaders describe how to create and sustain companies with purpose.

Consumer Trends

Chocolate melts into every culinary corner

Aug. 24, 2012

Chocoholics are rejoicing! Chocolate is showing up everywhere, sometimes in unusual places, pairings and products. The Food Channel, CultureWaves and International Food Futurists took a deeper dive into chocolate trends, identifying 10 that are making waves.

Hazelnuts

By Restaurant Business Staff on Dec. 19, 2012

The elegant hazelnut plays on the palate with complex flavor notes making it a desirable ingredient for sweet and savory dishes. These restaurants are using hazelnuts in a variety of cooking styles to add depth to winter menus.

What is “healthy” now?

By Joan M. Lang on May 01, 2013

As an entrant into the booming fast-casual segment, LYFE Kitchen brings some serious culinary cred to the table, but it’s also rapidly becoming a standard-bearer for a whole new definition of “health food.”

Financing

Stamping a signature

By Restaurant Business Staff on Oct. 09, 2013

Carson’s has been a Chicago destination for baby back ribs since 1977. How did the restaurant—which now numbers four locations with its recent expansion to Milwaukee—develop a menu item that’s been a best seller since day one?

Dunkin’ adds almond milk for the health-conscious doughnut customer

Sep. 03, 2014

For the milk-averse, soy products had been the only coffee-creamer option at mass-market chains like Dunkin’. Not anymore.

Mimi's: From France to Anaheim

By Restaurant Business Staff on Jul. 15, 1998

From the fields of post-war france to the world of casual dining. At least that's how part of the Mimi's story goes.

Horseradish & Wasabi

By Restaurant Business Staff on Sep. 15, 2003

These innocent-looking roots pack a potent punch in both their natural and processed forms.Few ingredients have the ability to fire up a dish quite like horseradish and wasabi.

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