Content about Industry Voices

May 9, 2012

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
David Coffer's World Views column for April 30, 2012.
April 30, 2012
Lafitte's chef talks about the California foie gras ban.
April 30, 2012
Noodles & Company's Kevin Reddy pens the April 30, 2012, Winning Ideas column.
April 18, 2012
From casual dining restaurants to school cafeterias, menus today are sporting a wider array of healthful options
April 16, 2012
Paul Frumkin talks to the president and chief executive of The Krystal Co.

April 16, 2012

This is a special message from Nestlé Vitality.

April 2, 2012
Paul Frumkin interviews the Fatz chief executive.
April 2, 2012
Industry users share tips on using the site to build engagement
March 19, 2012
Sbarro's James Greco on building a culture that embraces change.
March 14, 2012
It used to be that beans in ethnic foods usually meant burritos. Today ethnic foods are showcasing beans in new ways.
March 12, 2012
Downsizing the portions but not the big flavor, some operators are leveraging the selling power of beef.
March 2, 2012
Arby's had the highest Klout score in this quarters RSMI
February 16, 2012
Beans might not be trendy, but they can help chefs stay on trend.
February 1, 2012
Joe's Crab Shack, Corner Bakery Café discuss program's importance
January 16, 2012
The founder and chairman emeritus of Cracker Barrel died in Lebanon, Tenn.
January 9, 2012
Chairman and chief executive, Yum! Brands Inc.
January 9, 2012
Opinion: Businesses should hire former military men and women.
December 19, 2011
Owner and founder, The Common Man Restaurant Group.
December 19, 2011
Most popular videos, from menu items to operations
December 12, 2011
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
The president and CEO of Quaker Steak & Lube talks shop.
December 1, 2011
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
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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