Content about Industry Voices

May 15, 2012
The Surprising Gap Between What Operators And Customers Think About Coffee

This is a special message from Nestlé Professional Vitality. How good is your coffee program? If you're like most operators, you’re probably happy with it and see no reason for change.

May 9, 2012
Blending Luxury and Value with Beef

This is a special message from the Beef Checkoff Program. The sluggish economy hasn’t diminished the crave appeal of beef one bit. According to a recent checkoff-funded study, 63 percent of patrons prefer a strip steak over other proteins after a long week. But it does make restaurant customers choose the occasions more carefully when they indulge in a longed-for “reward” steak.

April 30, 2012
Euro crisis could benefit some concepts
David Coffer's World Views column for April 30, 2012.
April 30, 2012
Having Words With: Russell Jackson
Lafitte's chef talks about the California foie gras ban.
April 30, 2012
Sound decision making is vital to success
Noodles & Company's Kevin Reddy pens the April 30, 2012, Winning Ideas column.
April 18, 2012
Whole Grain Pasta Marches On
From casual dining restaurants to school cafeterias, menus today are sporting a wider array of healthful options
April 16, 2012
Having Words With: Doug Pendergast
Paul Frumkin talks to the president and chief executive of The Krystal Co.

April 16, 2012
The Refreshing Difference

This is a special message from Nestlé Vitality.

April 2, 2012
Having Words With: Jim Balis
Paul Frumkin interviews the Fatz chief executive.
April 2, 2012
Pinning down Pinterest
Industry users share tips on using the site to build engagement
March 19, 2012
Winning Ideas
Sbarro's James Greco on building a culture that embraces change.
March 14, 2012
Beyond the Burrito
It used to be that beans in ethnic foods usually meant burritos. Today ethnic foods are showcasing beans in new ways.
March 12, 2012
Beef at the Bar
Downsizing the portions but not the big flavor, some operators are leveraging the selling power of beef.
March 2, 2012
How Arby’s increased its Klout score
Arby's had the highest Klout score in this quarters RSMI
February 16, 2012
Not Just for Barbecue
Beans might not be trendy, but they can help chefs stay on trend.
February 1, 2012
Restaurants plan promotions for Dine Out For No Kid Hungry
Joe's Crab Shack, Corner Bakery Café discuss program's importance
January 16, 2012
Cracker Barrel founder Dan Evins dies at 76
The founder and chairman emeritus of Cracker Barrel died in Lebanon, Tenn.
January 9, 2012
Having Words With: David Novak
Chairman and chief executive, Yum! Brands Inc.
January 9, 2012
Returning veterans need industry support
Opinion: Businesses should hire former military men and women.
December 19, 2011
Having Words With: Alex Ray
Owner and founder, The Common Man Restaurant Group.
December 19, 2011
Year in Review: Top 5 most watched videos
Most popular videos, from menu items to operations
December 12, 2011
Burgers Move Beyond Beef
A thick, juicy beef burger with American cheese, lettuce, tomato, mayonnaise, ketchup and other traditional accoutrements will always have a place in the heart of the dining public. But if we’ve learned one thing from the red-hot “better burger” trend, it’s that customers also love designing their own burgers with new flavor and ingredient combinations, including spins on the traditional beef patty and condiments.
December 5, 2011
Having Words With: John Longstreet
The president and CEO of Quaker Steak & Lube talks shop.
December 1, 2011
Feeding Demand for Global Flavors
As consumer tastes continue to evolve, restaurant operators are creating bar menus, small plate selections and snack medleys to meet the demand for accessible, globally-inspired flavors.
November 13, 2011
Premium Cheese Trends: Adding Flavor with Italian Specialty Cheeses
One of the best ways to please today’s knowledgeable and demanding restaurant customers is to feature Italian specialty cheeses in signature menu items.
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