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Taste of 2012: new product preview

 By Restaurant Business Staff on Dec. 01, 2011

As we head into the new year, the mega-trends driving menu and product development fall into three major buckets: health and wellness, big flavors and breakfast. Sound familiar? While there are many cutting-edge mini-trends emerging, those feeding the mainstream are sticking to what customers want right now. But both operators and manufacturers are offering unique twists to differentiate themselves within these buckets.

Consumer Trends

Ice Cream: The hot way to cool off this summer

 Jul. 12, 2012

An impressive 82% of Americans plan to enjoy ice cream this July as the industry celebrates National Ice Cream month. This figure came out of an independent survey commissioned by Baskin-Robbins, the world’s largest ice cream chain.

Food

Menus: What's in, what's out

By Patricia Cobe on Feb. 01, 2013

Tired of bacon and salted caramel? At the saturation point with farm-to-table menus? Predicting trends is always a risky business, but it looks like those few may have peaked in 2012. So what’s on the radar for 2013?

“Menus of Change” tries to be a GPS for healthier menus

By Patricia Cobe on Jun. 13, 2013

Industry leaders gathered at a first-of-its-kind conference this week to draft a plan for turning healthful, sustainable food into more of a sales and profit generator for the foodservice industry.

Acid test

By Restaurant Business Staff on May 01, 2005

Drizzle vinaigrettes on everything from appetizers to desserts— they're not just for salads anymore.

Financing

The value of high-end coffee and tea

By Restaurant Business Staff on Dec. 13, 2006

Espressos, Americanos, cappuccinos, lattes—these are the real restaurant moneymakers these days.

The best salad buy for you

By Restaurant Business Staff on Jun. 12, 2008

With Americans scouting ways to eat healthier, restaurants in every segment are offering a sizeable selection of side and entree salads. Here's how to pick the right mix for your operation.

Financing

Soup’s on

By Restaurant Business Staff on Nov. 01, 2009

Gallons of excitement are simmering in the soup pot these days. Although a cup or bowl of soup has long been a standard menu starter, restaurants are now offering more inspired choices and many rotating selections

Marketing grand slams

By Dana Tanyeri on Oct. 29, 2010

Standout food and service are great, but not necessarily enough to ensure survival, let alone growth, in this environment. Last rites have been read the past couple of years to plenty of restaurants that did a good job of providing both.

Financing

Kickstart your funding

By Amanda Kooser on Jan. 01, 2012

Kickstarter is the biggest of a breed of sites that lets artists and business owners place their projects in front of the world and collect donations.

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