Consumers’ cravings for authentic ingredients compel operators to promote natural products

Chain promotions tap customers to help with menu development

Amid growing demand, restaurateurs find increasing success with sustainable offerings

Staff R&D teams keep abreast of consumer demand for innovation

Bartenders blend skill, hospitality to help enhance dining experience

Small touches can have a big impact on ambience, customer draw

Commodity-pegged menus keep food costs down for smaller concepts

Favorites like McDonald's McRib capitalize on fan enthusiasm

The restaurant industry will face the good, the bad and the ugly in the year ahead.The good: By nearly all accounts from restaurant operators, industry observers and economic pundits, 2010 will be better than 2009.The bad: Last year was one of the...