menus

Heyday’s over

By Restaurant Business Staff on Sep. 15, 2005

Casual dining’s trailblazers must branch out to compete with a slew of new competitors.

With farm-to-table menus a priority for both chefs and diners, vegetables can no longer be an afterthought on the plate. In fact, 80% of consumers believe it's important for restaurants to feature more produce, according to research from Datassential presented during the Produce Marketing Foodservice Conference in July.

Phil Roberts: a concept-generating machine

By Restaurant Business Staff on Jun. 12, 2006

Salut Bar Americain is but the latest in a string of concepts created by Phil Roberts.

Feeling the Brooklyn hipster vibe, Part II

By Patricia Cobe on Oct. 17, 2013

Senior Editor Pat Cobe takes us on Day 2 of her tour of the Brooklyn food scene, this time stopping in at several artisanal producers, a bakery and a meatball shop. Final stop: a visit with the borough's most revered beer maker.

In their own words: Susan Feniger

By Restaurant Business Staff on Apr. 10, 2007

Susan Feniger on the lessons, the labors and the passions of the restaurant life.

Food

Bringing bison back

By Restaurant Business Staff on Dec. 09, 2013

Bison promoters like entrepreneur and rancher Ted Turner and restaurant executive George McKerrow Jr., co-founders of the 44-unit casual dining chain, Ted’s Montana Grill, are putting bison in the spotlight. Out to show that bison is a premium protein that tastes great, Ted’s menus specialties such as bison nachos, chili, burgers, short ribs and meatloaf.