Sandwiches are more popular than ever, thanks to lower prices, greater variety, fresher ingredients, flexible portions and healthier choices, Technomic says....More
With summer grilling season around the corner, and more of your customers thinking about health when they dine out, we're sharing some tips from chef Renee Zonka....More
If your restaurant has an outdoor space that’s not living up to its full potential, employ some of these tips and promotions and you’ll have it made in the shade....More
How is it that a handful of restaurants—using the same ingredients, equipment and cooking techniques as everyone else—turn out ethereal versions of the traditional dishes and become wildly popular in the process?...More
The outcry from New York City restaurant community about the city’s restaurant inspection program offers a lesson to operators located elsewhere....More
Assuming that spiraling gas prices don’t pull the rug out from under any fragile recovery, restaurant operators might finally feel like celebrating a little this year....More
Yes, the majority of your potential customers use the Internet to look for information about your restaurant. But only a tiny fraction uses social networking sites or Twitter to do it....More
Industry mavens Baum+Whiteman and Andrew Freeman & Co. have already weighed in. Now it’s Technomic’s turn to take a stab at predicting the hottest trends in restaurants for 2012....More
Edgier global fusion cooking, beer gardens and more creative comfort foods are among the trends Baum+Whiteman International expect to take off in 2012....More
Deal site LivingSocial’s first national “Dining Out” survey finds that 45 percent of Americans describe themselves as “meat lovers” and five percent say they are vegetarians or vegans....More
Naysayers gripe that the USDA’s new MyPlate dietary guidelines have more to do with politics than nutritional science. Others, including us, see them as something that can create moneymaking opportunities for operators....More
There’s a bewildering array of technology options available to restaurant operators, each claiming to make your operation more productive and profitable. Which ones matter most to your patrons?...More
We’re still scratching our heads over the scores posted by full-service restaurants in the American Customer Satisfaction Index released this morning...More
It doesn't take a genius to figure out that many Americans are trading down on their already less-frequent dining out occasions. Many upscale owners and...More
DO YOU REALLY NEED TO BE TOLD HOW AWFUL THE ECONOMY WAS LAST YEAR? We didn't think so. And despite small signs of hope on the economic horizon, the truth...More
You'll find the term on almost every list of hot restaurant trends for 2010. But while operators endorse sustainable practices in principle, many wonder...More
