| 2008 |
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| June 17 |
Sandwiches a Mainstay of Restaurant Fare |
| Sandwiches continue to be a mainstay of restaurant fare, making up 31 percent of all limited-service restaurant entrées and 15 percent of entrées at full-service restaurants, according to Technomic’s “Sandwich Consumer Trend Report.” |
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| June 12 |
Key Tomato Crop Approved |
| The FDA yesterday cleared the nation's leading supplier of fresh tomatoes as being free of salmonella. |
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| May 28 |
Tea Break |
| In warmer weather,offering iced teas cool customers and heats up profits |
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| May 28 |
How to Go Green |
| With all the information circling about "going green" out there, it’s easy for operators and everyone else in the foodservice industry to experience confusion. |
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| May 22 |
Mondavi’s Legacy: Reinventing Napa Valley |
| Like many great Americans, Robert Mondavi reinvented himself — several times, in fact — and in the process he reinvented Napa Valley and the American wine industry. |
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| May 21 |
Hey! Who's stealing my old grease? |
| Restaurants from Berkeley, Calif., to Sedgwick, Kan., are reporting thefts of old cooking oil worth thousands of dollars to rustlers who refine it into barrels of biofuel in backyard stills. |
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| April 29 |
Tips Get Smaller |
| In a tough economy, tips are depreciated; Those who depend on them feel the pinch of patrons saving pennies. |
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| April 29 |
Hip, Casual Efficiency |
| Embassy Suites targets a new generation of travelers with its lobby restaurant concept. |
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| April 29 |
Passionate About Panini |
| A traditional Italian grilled sandwich that's wildly popular and easier to make than every before. |
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| April 28 |
How to Survive a Recession |
| Casual-dining chains are marketing value and networking with their loyal customers to get through these tough times. |
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| April 22 |
Operation Green |
| Enodis features more than 40 ways to save energy in the kitchen! |
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| April 18 |
Lean Times for Restaurants |
| A shakey economy and higher food and labor costs are squeezing eateries. How can chains raise prices and hold on to their customers? |
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| April 18 |
Green: The New Gold |
| Data from the National Restaurant Association shows that 6 out of 10 U.S. consumers say they are “likely to choose a restaurant based on its level of environmental friendliness.” |
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| April 3 |
QSRs Go Green |
| More and more restaurants are "going green" to meet public demand. |
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| April 3 |
Working for Diners |
| Many upscale restaurants are working harder to attract diners as uncertainties about the economy nudge people toward eating cheaper |
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| March 28 |
What's Cooking |
| Successful retailers are using new equipment to heat up the foodservice business |
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| March 28 |
Clearing a Crowded Cold Vault |
| As the cooler gets more congested, retailers face difficult decisions about what products to keep and which ones to chuck. |
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| March 14 |
Whet Their Appetite |
| Competition is heating up for high school chefs with big dreams on their plate |
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| March 14 |
Business: All Night Long |
| Learn how smooth the transition to longer hours can be and how quickly and substantively customers can buy into extended hours |
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| March 14 |
High Demand |
| The restaurant business is fighting hard to find workers |
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| March 4 |
From Tips to Clicks |
| Restaurants try e-menus, letting diners order from a touch-screen at the table |
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| February 27 |
Catering is a snap! |
| Catering is the fastest growing segment of the foodservice industry, with $14 billion in sales last year. |
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| February 9 |
Servicing Seniors |
| Key equipment and supplies for assisted living facilites |
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| February 8 |
Corporate Cafeterias Going Green |
| Many corporations are overhauling their cafeteria fare in a new effort to introduce healthier foods and programs that slash environmental waste. |
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| February 7 |
Keep the Customer Satisfied |
| You can have the greatest customer service tools and procedures in place, but if they are of no value to the client then they are of no value to you. |
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| January 28 |
The NRN 50: Independent Party |
| Unaffiliated restaurant owners stay in business by remaining flexible and connecting with their communities in ways chain competitors can't. |
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| January 24 |
The Safe Zone: Unsafe Bet |
| What does the average food-handling employee in the restaurant industry think about food safety? The answer may surprise you! |
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| January 10 |
Best Restaurant Dishes to Try in 2008 |
| F&W editors make it their business to know about the best new restaurants and chefs. Here, in this web-exclusive, they’ve selected some of the best new and amazing restaurant dishes to try in 2008— from pork belly BLTs in Key West, Florida, to sake pairings in Chicago and langoustines with Prosecco-lemon sorbet in New York City. |
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| January 5 |
Kettles… |
| "Souper" merchandisers |
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| January 5 |
Breakfast: A Wake-Up Call |
| Chefs like Los Angeles’ Neal Fraser have started setting their alarms early so they can serve exquisite breakfasts—from ricotta pancakes and brioche French toast to braised pork shanks with poached eggs. |
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| January 2 |
Developing Recipes |
| Once you have decided on a menu theme, suppliers, a production team and specific menu items, it's time to develop standard recipes. |
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| January 1 |
Ties That Bond |
| R&I’s 2008 New American Diner Study illuminates consumer dining patterns. |
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| 2007 |
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| December 15 |
Restaurant Trends in 2007 and 2008 |
| It's that time of year where we look back at the year gone by and then gaze into our crystal ball -- or in this case, our crystal decanter -- to see what's coming up. |
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| December 12 |
What to look for in 2008… |
| Consumer Demand for Ways to Fit Quality Meals Into Hectic Schedules Shape Restaurant Trends in 2008, According to National Restaurant Association |
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| December 1 |
Breakfast Branches Out |
| Operators wake up to the fact that breakfast foods can entice diners morning, noon and night. |
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| November 29 |
Restaurant Beverage Trends |
| More on the ACF survey--Craft beer, signature cocktails and organic wine top list of restaurant beverage trends, NRA finds. |
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| November 1 |
What's Hot and What's Not 2007 |
| NRA's October 2007 survey of the American Culinary Federation. Chefs rate items as "hot," "passe" or "perennial favorite." 33% of chefs polled said the hottest trend in the kitchen is multi-purpose equipment. When asked where they learn about new food items, recipes and trends, 72% of chefs said trade magazines. |
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| October 15 |
Breaking the Molds |
| Noncommercial sectors adopt new strategies, tactics and thinking to survive and grow. |
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