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Food

Food trends and recipes to keep menus fresh

Food

4 warm-weather strategies for boosting soup sales

 Sponsored content from our partner Campbell's Foodservice on Mar. 07, 2018

Soup’s versatility makes it a delicious way for operators to boost profitability through the warmer months.

Food

White Castle shrinks the Impossible Burger into slider size

 By Patricia Cobe on Apr. 11, 2018

The QSR is testing the plant-based option in 140 locations.

Food

Who’s to blame for the obesity crisis?

By Patricia Cobe on Mar. 27, 2012

Many, many weight loss diets come and go, but the sad fact is Americans have gotten fatter every year since 1990. While restaurants have been the easy-to-blame scapegoats for this obesity epidemic, they’re not the only ones at fault, said Dr. Jim Painter at the innovation session entitled “Your Brain on Food: Why Consumers Eat As They Do” held on Monday, March 26 during the 2012 Restaurant Leadership Conference in Scottsdale, Arizona.

Food

Firehouse Subs' smokin' hot sandwich

By Patricia Cobe on Feb. 01, 2013

The Smokehouse Beef and Cheddar Brisket has been heating up the menu at Firehouse Subs since its launch, and now it’s starring in a special 90-day promotion. What makes this sandwich such a hot ticket at the Jacksonville, Florida sandwich concept? It starts with the meat.

Food

Global flavors enliven small plates

By Megan Warmouth on Jul. 16, 2013

Choosing small plates offers diners the opportunity to try a variety of menu items and flavors—which, according to a recent report by Technomic, is what 70% of consumers are looking for in shareable dining.

Food

Bubbles rising

By Thomas Henry Strenk on Dec. 21, 2013

Prosecco, Moscato, Asti, Cava, Cremant, Sekt and sparkling wines are gaining in popularity among younger drinking-age consumers. These festive frizzantes offer great value, and the holiday season is an ideal time to expand your sparkler selection.

Food

Small sells big

By Patricia Cobe on Mar. 28, 2014

Chefs strut their creativity with small plates, playing up lighter ingredients and global flavors.

Food

1,131 restaurant dishes, 17 days: Meatless sandwiches

Jun. 18, 2014

With meatless items among the top 10 center-of-the-plate trends for 2014, according to the National Restaurant Association, even operators who might not have done meatless are making room on the menu.

Food

Raising the cheesesteak

By Patricia Cobe on Jan. 07, 2014

Steak performs well for Cousins Subs, because core customers see it as a point of differentiation for a sandwich QSR, says Justin McCoy, VP of marketing at the 122-unit chain based in Menamonee Falls, Wis. So in the last quarter of 2014, R&D developed a cheesesteak that layers a more generous portion of steak with premium ingredients.

Food

Where to eat on the NRA Show floor

By Kelsey Squire on May 17, 2015

When hunger hits, being on the exhibit floor at the NRA Show is not the worst place to be. The sprawl is packed with places to grab food samples. One Restaurant Business editor set out to find booths serving the most generous portions.

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