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ingredients

Marketing

'Give me mas'

 By Patricia Cobe on Apr. 25, 2013

Taco Bell is on a tear to grow from a $7-billion brand to a $14-billion category killer in the next 10 years, CEO Greg Creed told the audience at RLC.

Why food matters: Industry leaders share their smarts

By Patricia Cobe on May 01, 2013

Four luminaries of the restaurant and food industries took the stage at a Culinary Institute of America event last week to share their culinary philosophies and formulas for success. The quartet—Rick Bayless, Cliff Pleau, Daniel Humm and Walter Robb—was there to be honored with a 2013 Augie Leadership Award, a CIA honor now in its seventh year.

Food

Common senses

By Megan Warmouth on Oct. 08, 2013

Menu applications evolve and change, but one thing is sure to stay the same: How we taste and enjoy those applications.

Food

Qdoba spices up a staple

By Patricia Cobe on Aug. 19, 2014

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

The smell of freshly baked bread

By Restaurant Business Staff on Jul. 15, 1998

The smell of baking bread wafts through the restaurant as customers sit and wait (patiently) for the bread basket to arrive.

Rosemary & Thyme

By Restaurant Business Staff on Sep. 01, 2003

Singly and as a harmonious duo, these two herbs share a rich culinary heritage.

The undercover service report

By Restaurant Business Staff on May 14, 2005

A man walks down a New York City street, considering his lunch options when a poster in a Subway window catches his eye.

Manufacturer Spotlight December 2005

By Restaurant Business Staff on Dec. 15, 2005

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

A history of the wine bottle

By Restaurant Business Staff on Jun. 11, 2006

United States glass manufacturers alone will ship over 2 billion wine bottles this year, according to the Glass Packaging Institute. And that’s nothing; Italy and France each produce about double the amount of wine that American wineries do.

What makes pasta great?

By Restaurant Business Staff on Feb. 12, 2007

Contrary to macaroni myth, Marco Polo did not introduce pasta to Europe from China. As a bas relief of pasta-making tools in a 4th century Etruscan tomb clearly shows, Europeans had known about the stuff for centuries.

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