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Next Generation Japanese

By Restaurant Business Staff on Aug. 01, 2008

As sushi continues its conquest of the mainstream, it’s becoming more and more clear that raw fish was only the first wave of a Japanese culinary invasion. Over the past two to three years, one Japanese concept after another has hit our shores with only a passing glance toward sushi—if there’s any recognition at all. They are authentic, specialized and high concept.

Financing

Falling for freshness

By Patricia Cobe on Oct. 01, 2010

It used to be that spring and summer menus had the monopoly on fresh fruits and vegetables—especially in restaurants north of the sunbelt.

Ben E. Keith Increases Efficiency With New Tablets

By Restaurant Business Staff on Feb. 14, 2012

REDMOND, WA (February 14, 2012 - PRNewswire)—Ben E. Keith Co. has completed a successful rollout of more than 280 MobileDemand xTablet T7000 devices...

Consumer Trends

Going solo

Nov. 09, 2012

More Americans are abandoning the traditional "family dinner" and group restaurant meal to eat alone, according to a recent report by Bellevue, Wash.-based The Hartman Group. The conversations across the table with family and friends are being replaced by social media, claims the report.

Food

Eat this package

By Patricia Cobe on Dec. 20, 2013

A Harvard bioengineer named David Edwards invented edible packaging called WikiCells that can enclose any food or beverage “like a grape skin."

A tech revolution or revolt?

By Kelly Killian on Sep. 15, 2014

Opinions among operators and consumers about reservations-selling apps have been mixed. Here's a guide to the controversies and players.

Technology

What tech users want from restaurants

By Peter Romeo on Jul. 29, 2015

Chains are scrambling to develop phone apps, pay-at-the-table options and other digital whistles and bells. But which of those do customers really want?

Extreme food vacation: Southeast Asia

By Restaurant Business Staff on May 10, 2006

A universe apart from the ethnic mom-and-pop eateries stateside, a first encounter with Asia can stagger even sophisticated food professionals.

Sodexo Study Reveals College Student Food Preferences

By Restaurant Business Staff on Feb. 26, 2009

So says Sodexo, a leading integrated facilities management company and foodservice provider to 600 campuses in the United States and Canada. The company,...

The basics of butchery

By Restaurant Business Staff on Dec. 01, 2010

Meat is one of the most costly items within any foodservice operation, but also one of the most potentially profitable. Depending upon the local market rates for food and labor, in-house fabrication may be less expensive than buying prefabricated cuts.

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