Content about Ektron

May 16, 2010
Asian flavors heat up U.S. menus
Asian condiments are coming into their own as toppings for sandwiches and burgers here at home.
May 16, 2010
Beaumont’s Beer Pick: Shiner 101
Back in the winter, the Spoetzl Brewery teased the coming arrival of its 101st anniversary...
May 16, 2010
Best Healthful Menu Innovation: KFC
For better or worse, a menu can be said to be very highly focused when...
May 16, 2010
Best Limited-Time Offer: Red Robin Gourmet Burgers
Spring, a love of Latin cuisine and a recipe file inspired the Southwest Ancho Chicken...
May 16, 2010
Best Menu Revamp: Tropical Smoothie Café
“Leaves a little bit to be desired.” That’s the verdict that Mike Rotondo remembers most...
May 16, 2010
Best Menu Trendsetter: Burgerville
Local, seasonal ingredients are often thought to be the stuff of high-end independent restaurants. But...
May 16, 2010
Best Menu/Line Extension: Au Bon Pain
When most of us consider artichokes, what comes to mind are pizza toppings, salad additions...
May 16, 2010
Best New Menu Item: Outback Steakhouse
Simplicity may be the rule for many menu items, but executives at Outback Steakhouse took...
May 16, 2010
Beverage Digest: Beer Weeks across America
Since the inaugural appearance of Philadelphia’s Philly Beer Week in 2008, various week or 10-day-long...
May 16, 2010
Brands aim to boost images by promoting physical activity
With some pointing fingers at the restaurant industry as a contributor to the rise in...
May 16, 2010
Breaking down barriers
Neither Henry McGovern nor his colleagues would have guessed he’d be running the largest European...
May 16, 2010
Calorie countdown
Chain restaurants across the country with 20 or more units will soon be required to...
May 16, 2010
Caribou perks up brand
For Caribou Coffee, taking the long view in its current rebranding efforts meant embracing its...
May 16, 2010
Combating hunger with health in mind
Even as the economy recovers, officials at Morrison Healthcare Food Services say they recognize that...
May 16, 2010
Dealing with employee foot pain an issue for operators
Restaurant employees complain more about foot pain than all other rigors of the job, yet...
May 16, 2010
Del Taco CFO talks sales, savings and strategy
After seven years with the Del Taco quick-service chain, Steve Brake moved into the position...
May 16, 2010
Focus on kids’ eating habits intensifies
By the end of the year, small indoor gardens featuring herbs, tomatoes and other produce...
May 16, 2010
Food Under Fire
Julia Child, the grande dame of American gastronomy, often would vent her frustration at those...
May 16, 2010
Give unit managers tools to work more effectively
An open letter to foodservice owners, operators and area supervisors from your unit managers....
May 16, 2010
Hall of Fame: Jon Luther
When Jon Luther became president of Popeyes Louisiana Kitchen in 1997, he sought out Louisiana...
May 16, 2010
Having words with Craig Miller, Congressional candidate, 24th District of Florida
Craig Miller launched his foodservice career at 13 as a dishwasher in a restaurant in...
May 16, 2010
Imitation doesn’t equal innovation
It’s the rare restaurant company that has a research and development line item in its...
May 16, 2010
Immigration crackdown spurs call for reform
In the spring of 2008, immigration agents with drawn guns raided The French Gourmet, a...
May 16, 2010
Industry closes the gap
Over the past year, restaurants have been plugging the holes in their operations to hang...
May 16, 2010
Industry in the spotlight
May days can be crazy. For the restaurant industry, May means preparing for lots of...
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