Mintel: Restaurants Add More Breakfast Items, Even as Diners Walk Away
...
Menu Labeling: Full Disclosure
With calorie-posting requirements becoming a reality for a growing number of chains, more...
Panera to Become First Chain to Post Calories on All Menu Boards
Company stores will post the information by April; franchises will follow suit by the end of the...
Lettuce Entertain You Opening Upscale Burger Joint
The Gold Coast eatery is set for a March 11...
Q&A: School Nutrition Association's Dora Rivas Talks Challenges and Goals
Facing tight budgets and calls for more-healthful meals, K-12 operators are being asked to do...
Special Report: Selling Healthy to Consumers
More Americans say they're improving their eating habits--and they're looking to restaurants to...
Top 10 Foodie Movies
In celebration of the Academy Awards this weekend, check out a roundup of the top 10...
Menu Ideas: Let Them Eat Cake
Creative pastry chefs know that chocolate isn’t the only flavor that can inspire baked...
IACP Names Cookbook Award Finalists
John Besh, Michael Psilakis and Marcus Samuelsson are among the celebrity chefs up for the...
Restaurant Visits Fell 3% in 2009, Reports NPD
Consumer spending at restaurants also declined for the first time since NPD began tracking the...
Wolfgang Puck to Open Restaurant in Ritz-Carlton L.A.
Located on the 24th floor of the hotel, WP24 will feature refined Asian...
Going Whole Hog: A Chef's Lesson on Butchering
A look into what it means when one chef pledges to go whole hog: buying, butchering and cooking...
Celeb Chef Kerry Simon Debuts New L.A. Restaurant
LA Market at the JW Marriott features the chef's modern approach to global...
Chefs Answer Consumers' Calls for Healthy Breakfasts
Operators across dining segments are delivering a broad array of appealing options for consumers...
Grain Salads: Four Healthy Ideas
Salads don't have to be green to be healthful: Food-cost-friendly whole grains take center stage...
Healthful (and Not-So-Healthful) Eating in America
Consumer data from R&I's 2010 New American Diner Study, The Culinary Institute of America's...
R&I's Top 10 Articles in February
Based on Web-site traffic at rimag.com, these were the most popular articles of February...
An Olympic Feat: Feeding the Athletes
More than 200 U.S. athletes recently traveled to Vancouver for the XXI Olympic Winter Games....
A Taste of Small-Town Italy in NOLA
Executive Chef Alon Shaya is recreating Italy's Sunday-dinner traditions at Domenica restaurant...
Smart Carts: Cocktails Made Tableside
Classic cocktails and Prohibition-era-esque speakeasies have recently had their day; now it...
2010 James Beard Awards: The Semifinal List
Selected from thousands of online entries, the prestigious group of semifinalists in the 19...
NPD Study: Long-Term Restaurant Supper Visits Decline
Historically, supper is the meal that leads the restaurant industry out of recessions, but that...
Johnny Rockets CEO John Fuller on Keeping Ahead of the Competition
Amid an onslaught of chef-driven burger joints, Johnny Rockets has held fast to its mission of...
French Connections
To create compelling French menus, chefs are moving past steak frites to dig deeper into...
9 Not-So-Typical Valentine's Day Restaurant Promotions
Consumers on the hunt for elegant prix-fixe specials found no shortage of choices. But what...
Danny Meyer's USHG Opening 'Pop-Up' Cafe at the Whitney
The temporary cafe opens Feb. 25, serving specialty sandwiches created by USHG chefs including...
Celeb Chef Jaime Oliver Wins Prestigious TED Prize; Calls for Foundation to Fight Obesity
The foundation would seek to help transform the culture of junk food into a culture of fresh...
Chefs' Favorite Finishing Salts
Specialty finishing salts such as Murray River, fleur de sel and housemade, flavored blends...
RED O By Rick Bayless to Open in L.A.
The famed Chicago chef will create the menu, train kitchen staff and oversee the beverage...
A Restaurant Rises from the Ashes: Brennan's of Houston Reopens 17 Months After Hurricane Ike
In September 2009, the 43-year-old restaurant was destroyed by fire. It celebrates a new...
Wolfgang Puck Opens Two New Restaurants at CityCenter in Las Vegas
Brasserie PUCK and The Pods by Wolfgang Puck opened at Crystals, the 500,000-square-foot retail,...
Hot Chocolate: Four Creative Menu Ideas
Diners seek cold-weather comfort in steaming sips of sweet, smooth hot chocolate. Find menu...
James Beard Foundation Names 2010 America's Classics Award Honorees
This year, the prestigious award will go to Mary & Tito's Cafe, The Bright Star, Al's French...
Q&A: Buffalo Wild Wings EVP Judy Shoulak Says Community Focus is Key to Chain's Success
As its casual-dining competitors struggle with sagging guest counts and sales, Buffalo Wild...
Chefs Vie for Spot on 'Culinary Olympics' Team
Twenty-eight chefs will compete in the first of two culinary competitions that will determine...
R&I's Most Popular Articles in January
Our annual round-ups of the highest grossing independent and chain restaurant companies...
Q&A: Is Brandy the Next Big Cocktail Mixer?
Dave Herlong, head mixologist for the Las Vegas-based N9NE Group, says brandy as a foundation...
Technomic Lowers 2010 Restaurant-Industry Forecast
The Chicago-based research firm now expects industry sales to decline...
Study: How to Get Better ROI from Loyalty Programs
Research from the Chief Marketing Officer Council shows that many loyalty programs don't reach...
Print Ads Viewed as Best Way to Find Bargains; Online Ads Do Better With Younger Consumers
A recent Adweek Media/Harris Poll found that when looking for bargains, different age groups...
Great Meals Don't Only Come on White Tablecloths
Today, a really great meal can be served on a white tablecloth set with fine china and silver or...
Consumer Research: Discounting Altering the Face of Retailing
A new recent Harris Poll finds that the growth in discounting and promotions is shifting...
Burgers Go Global on Restaurant Menus
With the renewed popularity of burgers, the iconic all-American food now takes on many global...
Study: Companies Better Off Hiring CEO from Within
In the long term, companies find more success when appointing new CEOs from within, according to...
Uno Chicago Grill Parent Files for Bankruptcy
The Chapter 11 restructuring is aimed at recapitalizing the company and eliminating substantial...
Restaurant Market Research: Outlook Brightens in 2010 as Sales, Economy are Expected to Improve
The National Restaurant Association's 2010 Restaurant Industry Forecast projects industry sales...
Q&A: Growing Sales in a Weak Economy
Success in foodservice doesn't require brilliance-just a long-term strategy and a keen...
Purchasing Strategies That Save Money
Exclusive research from R&I's sister publication, Foodservice Equipment and Supplies, reveals...
Top Chef's Eli Kirshtein Takes Over Kitchen at Solo in NYC
As guest executive chef for the New American Kosher restaurant, Kirshtein will create daily...
Google's Top 10 Recipes of 2009
Check out the top 10 recipes consumers searched for via Google in 2009 for a clue on what kinds...
Wow Bao the First Lettuce Entertain You Restaurant Concept to Launch iPhone Ordering App
The iPhone app enables consumers to order Wow Bao's signature 'hot Asian buns' on the go with...
Wingstop Soared in 2009
National chicken wing chain ends 2009 showing 3.8 percent overall growth while comp-store sales...
McDonald's Contributes to Disaster Relief Efforts in Haiti
Combined donations to total at least $1...
California Pizza Kitchen Expands Middle East Franchise Deal
Under the new agreement, Gourmet Gulf Company will develop 19 restaurants throughout the Middle...
The Women's Foodservice Forum Names Fritzi Woods as Incoming President and Chief Executive Officer
Woods brings more than 25 years of diverse business and board leadership to...
Nearly Half of American Workers See Wellness Programs as an Important Employee Retention Tool
Forty-five percent of Americans working at small to medium-sized companies said that they would...
Cantina Laredo and Delice to Open in Omaha Mixed-Use Development
The gourmet Mexican chain and the local bakery-cafe concept are helping to build Midtown...
Texas Restaurant Association Education Foundation Launches Culinary Competitions
33 high school culinary teams to compete in regional...
Centerplate Extends Contract with the American Bank Center
The hospitality provider renews its service agreement with the convention center and arena,...
SBE Launches Apres-Ski Restaurant and Nightlife Venue
The newest addition to the SBE Collection, Hyde Lounge Mammoth is an innovative partnership with...
Real-Estate Deals Exist for Restaurants Willing to Negotiate
The weak commercial real-estate market has restaurant owners thinking about asking landlords for...
Citrus Fruits Add Nuanced Accents to Savory Dishes
The humble lemon wedge alongside a plate of fried calamari offers just a glimpse of the myriad...
Consumers Are Expanding Their Definition of Fast Food, Reports Technomic
In a new study, the Chicago-based market research consultancy finds that consumers are seeking...
Posting Nutrition Information on Menus Lowers Customers' Calorie Counts
Researchers from the Stanford Graduate School of Business found that calorie posting in New York...
Starbucks to Add More Lower-Calorie Choices
Featuring 90-calorie or less beverages and introducing new hot sandwiches under 400 calories,...
Street Food Lands on Restaurant Menus
Assertive flavors, approachability and wallet-friendly prices grant global street food a warm...
Q&A: A Visit to a 'Rock Star' Butcher
Chefs Duskie Estes and John Stewart, who own two restaurants and a meat market in California,...
Compass Group Promotes Meat-Free Meals
The contractor's 'Be a Flexitarian' initiative encourages healthier, more-sustainable and...
Q&A: Habits of Top Chain Restaurants
Sweating the small stuff has propelled a handful of chains to thrive where others have faltered,...
Exclusive Menu Research: Strategies for Growing Beverage Sales
R&I's 2009 Beverage Census Study polled restaurant operators about ther beverage business over...
NRA's Restaurant Performance Index Declines for the Third Time in the Last Four Months
The National Restaurant Association says restaurant operators continue to report sales and...
Green Pastures: Tavern on the Green's Legacy
As New York City's Tavern on the Green prepares for its final night of service, R&I offers a...
R&I's 2009 Menu Census: Appetizers, Center-of-the-Plate Proteins, Sides and Desserts
Every two years, R&I asks commercial and noncommercial operators to share what is currently on...
Chefs Name Their Favorite Bottled Asian Sauces
House-made hollandaise? Completely doable. House-made fish sauce? Not so much. Here's a look at...
Technology Drives Savings Behind the Bar
As a result of a combination of overpouring by bartenders and theft, high-volume bars and...
Celeb Chef Todd English to Open 'Food Hall' at The Plaza Hotel
The European-inspired concept will offer fresh, prepared and gourmet foods from eight stations,...
New in Town: Opening Fine-Dining Restaurants in a Recession
Grim economic news hasn’t deterred some restaurateurs from opening upscale concepts this year....
Research: Bakery cafes prosper and post solid gains in weak economy
Technomic predicts that bakery-cafes will be in a position to grow as the economy...
Are Food Trucks a Threat to Restaurants?
Chefs and food-truck operators sound off on whether restaurants should be worried about...
Food Trucks, Behind the Scenes
R&I talked to food-truck operators in three different cities to get the scoop on what it really...
Research: What's Big on Restaurant Menus
What is America eating? Exclusive R&I research reveals the top foods that restaurants across the...
Franchise Businesses to See Slow Growth in 2010
The forecast from the International Franchise Association reports that the number of...
College Food Trends for 2010
Sodexo's experts say students want locally sourced food that provides comfort with a...
A Brewpub Grows Up
Louisville, Colo.-based Rock Bottom Restaurants has debuted RB Grille, a higher-end sibling...
How Foodservice Trends Have Changed over a Decade
A look back at menu trends from the year 2000 reveals what has changed and what has stayed...
Research: Restaurants Not on the Brink of Recovery Yet
The NPD Group forecasts that after five consecutive quarters of traffic declines through...
Beverage Trends: Warm Winter Cocktails
Baristas aren't the only ones serving warm beverages to counter winter's chill. Bartenders are...
Menu Ideas: Maple
This amber syrup offers rich, sweet flavor in applications far beyond...
Menu Trends: Flavor Boosters for Chops
Chops, be they familiar favorites such as lamb, pork or veal or more-exotic options such as elk,...
Menu Trends: Sauces Go Global
Served by the spoonful, sauces of a new generation—including chimichurri, romesco and...
Four Stars: French Toast - Bread & Batter
French toast makes no pretense of being anything other than indulgent, and operators turn up the...
Bocuse d'Or USA Foundation Names Team U.S. Semifinalists
Twelve semifinalists will compete in Hyde Park, N.Y., in February to represent the United States...
Menu Trends Q&A: David Machado, Vindalho, Lauro Kitchen and Nel Centro
Heading into 2010, Portland chef-restaurateur David Machado sees menu potential in upscale takes...
2010 Menu Trends Q&A, Chef Denise Baron, Burtons Grill
Culinary Director of regional chain Burtons Grill shares why comfort food will still be relevant...
2010 Menu Trends Q&A: Daniel Stern, Mid-Atlantic and R2L
The Philadelphia chef-restaurateur discusses where molecular gastronomy is headed and why...
Gordon Ramsay Holdings Sells New York Restaurants
Gordon Ramsay Holdings has stepped back from the day-to-day involvement in its...
2010 Menu Trends Q&A: Francesco Esposito, Aramark
Aramark's director of culinary systems talks about why braising and smoking will be big in...
NPD Study: The Impact of Generational Differences on Food Consumption
Each generation will make a distinctive mark on how and what Americans will be eating in 10...
Menu Trends Q&A: Curtis Duffy of Avenues
The executive chef of Avenues in Chicago shares his take on menu trends for...
Technomic: Consumers Like Breakfast All Day Long
Nearly half of consumers surveyed say they would like to see full-service restaurants offer...
Research: Best Methods for Driving Restaurant Traffic
Chain restaurant operators and independents alike generally regard advertising as an effective...
How to Motivate Restaurant Employees
Contests, achievement-based rewards and other efforts to keep employees motivated can lead to...
R&I's 20 Menu Trends for 2010
R&I shares the ingredients, recipes and strategies that will drive menus in the year ahead....
NRA Survey: Chefs Name What's Hot, What's Not
Locally grown and sourced products, a back-to-basics approach, nutrition and allergy awareness...
R&I's Top 10 Articles in November
The most popular articles of the month at rimag.com, based on Web-site...
R&I's 20 Menu Trends for 2010: 1-5
R&I shares the ingredients, recipes and strategies that will drive menus in the year...
Research: High-Income Consumers Cutting Back on Food Spending, Too
One-third of shoppers say they are "very nervous" about the economy and are taking actions,...
Holiday Recipe Ideas: Mashed Potatoes
Comforting mashed potatoes prove a worthy canvas for operators looking to add savory flair to...
Study: Two-Thirds of Americans Drink Wine at Home for the Holidays
Restaurants should consider how they can translate this ramped-up interest into more wine sales...
Q&A: Trends in the Spirit World
Jeff Donahue, manager and beverage director at Province in Chicago, talks about what kind of...
Recipes: Holiday Side Dishes
Among consumers planning out meals this holiday season, buying a prepared turkey from a local...
Technomic: Restaurants Shouldn't Overlook Pre-Holiday Catering Opportunities
Consumers often turn to prepared foods and party platters to make life easier before a big...
Five Chain Restaurants Work to Target Nontraditional Markets
Bruegger's, Fazoli's, Friendly's, Smokey Bones and Timothy's Coffees create a strategic...
Q&A: How Do You Close a Restaurant the Right Way?
During a prolonged economic slump that has seen many restaurants to shutter their doors, not...
Winter Menu Ideas: Italian Wedding Soup from Proof on Main's Michael Paley
At Proof on Main in Louisville, Ky., Executive Chef Michael Paley rich Italian Wedding soup...
Turkey on Menus: Not Just for the Holidays
Healthful, versatile turkey inspires chefs at the holidays and all year...
Gin Flights Drive Sales at D.C. Restaurant
Unless they're ordering the driest of martinis, drinkers don't often choose gin as a straight-up...
Comfort Comida: What will be the next big hit out of Latin America?
As the rising popularity of Cubano sandwiches and tostones shows, Latin American cuisines beyond...
Cookbooks: A Great Year for Cake
If last year was the year for cookbooks heavy on sous vide, this was the year for books on a...
Top 10 School Lunch Choices
Which food and drink options are 6- to 12- year olds most likely to choose from the school...
Daniel Boulud Expands into London
Modeled on the French chef's Bar Boulud in New York, the restaurant in the Mandarin Oriental...
From Summer, A Fall: Chain Restaurants Report Declining Third-Quarter Sales
Double-digit dips in same-store sales were the lowlight of a difficult quarter, but a few chains...
USHG to Debut First Shake Shack Outside NYC
The new location will be part of a retail-residential project in Miami Beach slated to open in...
Celeb Chef Doug Rodriguez Launches New Restaurant
Rodriguez, known as the father of Nuevo Latino cuisine, expands his Miami presence with D....
R&I’s Top 10 Articles in October
Based on Web-site traffic at rimag.com, these were the most popular articles for October...
Research: Restaurants' Alcohol Sales to Drop Again in 2010
Technomic's forecast for alcohol sales in restaurants and bars predicts that the biggest...
Strategies for Boosting Late-Night Restaurant Traffic
Changing up the menu and the atmosphere--and targeting a specific after-hours guest--can go a...
Menu Trends: Ethnic Soups Capture Consumers' Affection
Ethnic soups —particularly those from Italy, Asia and Mexico —offer intriguing alternatives...
Exclusive Menu Research: What Drinks Diners Want
Getting ahead of the competition demands beverage lineups that reach beyond the standard...
Q&A: How Can Operators Reduce Theft?
Jon Groussman, a crime forecasting specialist, says by taking a few precautions, the restaurant...
On the Menu: 50+ Non-Beef Burgers
Now that restaurants of all styles and price points are serving burgers, chefs are going beyond...
Foodservice Kitchens: Is a Combi-Oven Right for You?
Multipurpose combi-ovens, which can cook with steam, dry heat or a combination of both, are...
Beverage Trends: Spicy Cocktails Heat Up Bar Menus
Sometimes all that's needed to heat up beverage sales is a cocktail spiked with chiles, ginger,...
Burgers Beyond Beef
It seems that almost every operator has a stake in the burger business these days. To stand out...
Restaurant Menu Trends: Authenticity vs. Accessibility in Latin American Dishes
In translating traditional Latin dishes for an American audience, it's OK not to be 100%...
Restaurant Operators Successfully Rework Flagships
For any owner, rebranding a long-established concept is a risky undertaking. These two...
9 More Ways Restaurants Can Use Social Media
For foodservice operators who still aren't sure how to use social-networking sites to their...
Study Reveals Menu-Pricing Strategies at Casual-Dining Restaurants
While menu prices at casual-dining restaurants are down slightly overall compared with 2008,...
Health and Menus: Salt It Away
Salt and pepper. They're arguably the cornerstones of Western cuisine. So how could salt have...
Study: L.A. Fast-Food Restaurant Ban Unlikely to Impact Obesity
The idea that sit-down restaurants provide ‘healthier’ food and are less likely to lead to...
Daniel Boulud’s Flagship Restaurant Gains Three Michelin Stars
Daniel restaurant, on Manhattan’s Upper East Side, has joined Jean Georges, Le Bernardin, Masa...
Celeb Chef Michael Symon Opens Burger Restaurant with Aramark
The B Spot is located at Cleveland's Quicken Loans Arena; a second location is scheduled to open...
Restaurant Menu Promotions: Football Meets Finer Dining
Looking to boost off-peak business and cater to diners in search of better game-day grub,...
R&I’s Top 10 Articles in September
Based on Web-site traffic at rimag.com, these were the most popular articles for September...
Restaurant Recipes: Fall Menu Ideas
Chilly fall weather has hastened the return of braises and...
Fried Chicken at Foreign Cinema
At Foreign Cinema in San Francisco, Chef Gayle Pirie recasts comfort food as sophisticated,...
Multiconcept Restaurant Operators Special Report: Holding Patterns
Reworking concepts and experimenting with new ways to drive traffic are becoming restaurant...
Ivy Ideas: Award-Winning Tips and Techniques from Top Institutions
R&I gleans ideas from the dynamic group of Ivy winners long after the awards ceremony is over....
Restaurant Pantries Inspire Budget-Friendly Dishes
Amid rising food costs and tight budgets, chefs are finding culinary inspiration in an...
Q&A: Thinking About Opening a Restaurant? Think Twice.
Although it might seem counterintuitive for a professor at Chicago's Kendall College to try to...
Foodservice Catering: Party On
For noncommercial and commercial operators, seizing on the profit-building opportunities that...
Restaurant Special Events: Coffee Course
Coffee-pairing dinners give operators the chance to perk up customers bored with wine dinners...
Green Operations: Tankless Water Heaters
In the interest of energy and space savings, more operators are making the switch to tankless...
Menu Focus: Bacon
Consumers and chefs’ celebration of bacon shows no sign of fading. Here, a new round of menu...
Cooking the Books: New Fall Cookbooks, with Recipes
This fall’s cookbooks, from chefs such as Mark Peel, Thomas Keller and Marcus Samuelsson,...
Safe Operations: Fryer Maintenance
Maintaining fryers via regular cleaning sessions helps them last longer while providing a safer...
Research: Fewer but Still Significant Number of Consumers Cutting Back on Dining Out
42% of Americans dined out less in 2009, while 46% are eating home-cooked meals more often, says...
Menu Trends: Specialty Iced Teas
Looking to expand upon iced tea's popularity, chain restaurants are brewing up specialty...
Michelin Restaurant Guide: Great Eats for $40 or Less in NYC
Michelin's 2010 New York City guide names 31 New 'Bib Gourmand' Restaurants where diners can eat...
Garces, Appleman Among 'The Next Iron Chef' Contestants
The popular Food Network competition can prove an invaluable promotional tool for chefs. This...
Restaurant Recipes: In a Pickle
While late-summer produce still beckons, consider pickling or preserving a batch of grapes,...
GarganWiches Part II: More Than a Mouthful
R&I presents another round of restaurant operators' superstuffed sandwiches, including a...
Top 10: Home-Seller's Markets
In a few lucky communities across the country, home values have actually risen in 2009. Here,...
Tavern on the Green Employees Plan Rally Against New Labor Plan
Tavern employees and their supporters will gather Friday outside the restaurant to protest the...
Restaurants Investing Less in Service
In the face of sluggish sales, more than half of restaurant operators say they're cutting back...
Code Green: A Hospital Charges for To-Go Containers
Cafeteria patrons at Boulder Community Foothills Hospital in Boulder, Colo., can opt to grab...
Father Time: Dads and Dinner
Moms have long been the darlings of restaurants' marketing efforts. However, recent research...
Eggs for Lunch
Increasingly, American chefs are putting into action what chefs from other countries have known...
Coffee Fix
Here’s a look at the opportunities operators have grabbed to keep coffee sales—and store...
Green Spotlight: Reuseful Ideas
Plastic, glass bottles, corks, used oil: Restaurants increasingly are finding ways to repurpose...
Premium Burgers Satisfy Consumer Cravings for More Value, Finds Technomic
According to new research, consumers are willing to pay more for a specialty burger, especially...
Extra Steps to Keep Customers' Credit-Card Data Safe and Secure
Foodservice operators can safeguard customers' credit-card data by taking steps above and beyond...
Tavern on the Green Files for Bankruptcy
Tavern on the Green, ranked No. 2 on R&I's Top 100 Independent Restaurants list in 2009, filed...
Emerging Chain Restaurants: Extreme Pizza
Offering take-and-bake, dine-in and delivery options, San Francisco-based Extreme Pizza aims...
Consumers' Choice in Chains: Treats
More than half (52%) of consumers visited at least one treats concept included in R&I's...
Emerging Chain Restaurants: Growth-Getters
A clear understanding of a concept's niche and a commitment to controlled growth can...
One Chef's Take on Crab Cakes
The wide-ranging appeal of crab cakes is undeniable. “[They're] our racehorse,” says John...
4 Peppers, 4 Preparations
Southwestern, Tex-Mex, and Mexican cooking is rooted in peppers, from the small, piquant...
Chains Go 'Under'
Multiunit restaurant operators look to "X under $Y" promotions to show that they place a premium...
Consumers' Favorite Sandwich Spots
Sandwich chains are second only to burger joints in patronage, according to R&I's Consumers'...
Family Favorites: Consumers' Choice in Chains 2009
The Cheesecake Factory and P.F. Chang's, both of which recently introduced kids menus, are chain...
Consumers Name Their Favorite Burgers
Need more confirmation that everybody loves burgers? 85% of consumers visited at least one of...
Consumers' Choice in Chains 2009: Best Values
Value continues to be an important consideration in consumers' dining decisions. But how...
Italian Menu Trends: Q&A with Chef Jody Adams on Regional Italian Menus
Chef Jody Adams celebrates foods from Italy's varied regions, from tiny, mountainous Valle...
Menu Ideas: One-Dish Meals
Ingredient-packed rice bowls offer customers a complete, convenient meal, deep flavor profiles...
Consumers' Choice in Chains 2009: He Said, She Said
Identifying which restaurant chains rate highest among different demographic groups helps...
The Restaurants and Institutions' Ivy Awards
A college dining hall that serves lobster and a bakery-cafe offering popcorn sorbet are just two...
Three-Star Michelin Chef Pierre Gagnaire to Make US Debut
Gagnaire will open his first U.S. restaurant at the new Mandarin Oriental in Las Vegas this...
Top 10: States with the most overweight kids
Adult obesity rates are rising quickly, but what’s especially alarming is how fast kids are...
Menu Focus: Ricotta Salata
What ricotta salata lacks in pungency, it makes up for in salty richness when shaved or crumbled...
Bird in Hand: Chicken Sandwiches
These four renditions, from a Latin torta to a Louisiana-inspired po' boy, emphasize the...
Barbecue Classes: Schooling Customers in the Fine Art of 'Cue
Barbecue classes bring together 'cue-loving chefs and home cooks, giving students new recipes...
Cost Conscious: Barbecue Appetizers
Cost Conscious checks out prices for smoky, savory barbecue...
Menu Labeling for House-Made Mac and Cheese
The owner of Organic Comfort Food Cafe in Puyallup, Wash., explains why she chooses to print...
R&I Announces Consumers' Choice in Chains Winners
Restaurants & Institutions' has announced the results of its annual Consumers' Choice in Chains...
Restaurant Marketing Strategies for Playing to Kids and Families
Families are an important consumer base for restaurants. In response, operations are aiming to...
Catfish Recipes for Every Menu
National Catfish Month is August. Here, restaurant-ready catfish recipes for foodservice...
Menu Trends: Salad Greens to Envy
On the greatest-hits list of salads, there’s the Caesar, the Cobb, the wedge and, more...
One Quick Question: Chef Michael Kornick
From Boston to San Francisco, high-end restaurants have shuttered their doors. The meatball has...
Uncovered: Pizza at La Madia
Chef-owner Jonathan Fox says the pizza he serves at contemporary pizzeria La Madia in Chicago...