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ingredients

Compass Group Broadens their

By Restaurant Business Staff on Jun. 17, 2010

CHARLOTTE, NC (June 16, 2010)—Compass Group North America announces the expansion of its ‘Eat Local’ programs across the United States. As part of...

Compass Group Supports American Farmers with over $3 million of

By Restaurant Business Staff on Nov. 17, 2010

CHARLOTTE, NC (November 15, 2010)—Customers of Compass Group USA enjoyed the fall flavors as thousands of its locations featured the 2nd annual ‘It Takes...

Grow smaller

By Joan M. Lang on Jun. 01, 2011

The economy over the last few years has provided the ultimate incentive for operators that have had the foresight and the resources to put a new generation of prototypes in the pipeline.

Financing

Burgerville LTOs strong on sustainability

By Patricia Cobe on Oct. 01, 2011

Local, fresh and seasonal are the sourcing mantras at this 40-unit Northwest regional concept. So when the R&D team decided to revamp last year’s grilled salmon sandwich for this year’s fall LTO, they partnered with a new sustainable supplier to source the fish.

Financing

Warming weather is affecting key food items

By Restaurant Business Staff on Feb. 01, 2012

Rising temperatures in the years ahead could have a direct impact on a wide range of food items.

Ginger

By Restaurant Business Staff on Jun. 06, 2012

Aside from its culinary uses, ginger is an important aid in gastrointestinal health—it's both anti-inflammatory and high in antioxidants. These restaurants are highlighting ginger's zing in tasty menu items.

The week in ideas, September 17, 2012

By Restaurant Business Staff on Sep. 17, 2012

This week: inhaling food and other substances. Plus: Darden makes a big bet on aquaculture-raised lobster. And the upside of bankrupt cities.

Consumer Trends

What your customers consider healthy

Mar. 13, 2013

Consumers' perception of what is considered healthy eating at restaurants is changing. Patrons are taking more of a balanced and personal approach; they're seeking out better-for-you foods offset by occasional indulgences. And health-halo claims like "local," "natural," "organic," "sustainable," "whole-wheat" and "free-range" are increasingly driving food choices, according to Technomic's Healthy Eating Consumer Trend Report.

Wendy’s To Buy Millions of Pounds of Berries for Salads

By Restaurant Business Staff on May 29, 2013

CORAL BEACH, FL (May 29, 2013 - The Packer)—Touting fresh U.S. blueberries and California strawberries as key ingredients, Wendy’s restaurants are again...

Meet the chef Q&A: Rene van Broekhuizen

By Restaurant Business Staff on Mar. 24, 2014

McCormick & Schmick’s Seafood Restaurants are known for skillfully handing fine ingredients—particularly pristine fish—in a way that enhances the natural quality.

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