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Consumer Trends

Freshen Up Summer Sides

 Jun. 28, 2013

Globally inspired ingredients are showing up across the menu, from appetizers to cocktails to side dishes. Updating sides with new flavors and textures is a simple but profitable way to capitalize on this growing trend.

Financing

Loving underutilized cuts of red meat

 By Restaurant Business Staff on Feb. 12, 2006

To feed Americans’ never-ending appetite for beef, the cattle industry is making new and underutilized cuts more available to restaurateurs.

Food

Harvest shuffle

By Patricia Cobe on Sep. 30, 2013

October is one of Annie Somerville's favorite months to cook.

Manufacturer Spotlight November 2006

By Restaurant Business Staff on Nov. 15, 2006

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

Food

Pairings that please

By Megan Warmouth on Nov. 22, 2013

Pairing food and beverages these days isn’t as clear cut as it once was. Recent reports find that consumers are looking beyond wine to beer, cocktails and even non-alcoholic options to pair with menu items. And the menu items that beverages are paired with today go well beyond steak and seafood—bar snacks, appetizers and vegetable entrées are also now prime pairing options.

The healthy kitchen

By Restaurant Business Staff on Jul. 14, 2007

How to cook with less fat, salt and sugar—and not have your food taste like cardboard. Also, how to add complex carbs to your repetoire and how to stock a healthy kitchen.

Another investor’s curbside treasure?

By Peter Romeo on Jan. 15, 2014

Some of the restaurant industry’s best-known and most-venerable brands are providing acquisition opportunities seldom seen outside of a yard sale. Are they dream purchases, or just badly worn bread makers headed for the attic?

Food

Cones are the new cup

By Sara Rush Wirth on Jan. 17, 2014

Cones are no longer just for ice cream. Breaking away from its traditional use as a holder of frozen treats, operators around the country are finding creative ways to use cones in food service.

The Healthy Pantry: Buy Into the Lifestyle

By Restaurant Business Staff on Mar. 07, 2008

It’s no longer enough to add a couple of salads to the menu and call it “healthy.” Offering a variety of options in every category is necessary to stay competitive in today’s marketplace.

Food

It’s a texture thing

By Restaurant Business Staff on Mar. 24, 2014

Global flavors aren't the only elements keeping plates interesting these days. At a recent short course for the Institute of Food Technologists, Sloan Trends pinpointed texture as one of the next major food trends.

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