Innovative MY THAI CHICKEN FLATBREAD from Boston-based Uno Chicago Grill —A spicy flat-bread topped with grilled chicken, julienne red peppers and carrots, caramelized onions, mozzarella, snow peas, cilantro, and...
THE COFFEE WARS BREWED ON as quick-service chains sought to expand their menus with high-margin beverages and capture more of the breakfast market. Earlier in the year, McDonald’s said it would roll out its McCafe coffee bars, where baristas offer...
The best way to predict the future, someone once observed, is to invent it.Put another way, if you’re a restaurateur looking to design the next hot concept, all you really need to know is what consumers will want before they know it themselves and...
Randy Schoch, founder of Desert Island Restaurants LLC in Scottsdale, Ariz., has been dealing with slowing sales among his restaurants in Arizona, Colorado and Utah for months now as cash-strapped consumers dine out less frequently...
Just as fading movie stars go under the scalpel to improve their looks, older restaurant operations are following suit, modernizing their decors, service styles, menus and operations to expand their fan base. Facing abysmal economic conditions and...
CHARLOTTE N.C. —Southern food is jumping geographical boundaries as it grows in popularity, and a panel discussion here during the 2008 Culinary R&D conference focused on the region’s cuisine and its influence on food trends nationwide...
Restaurant sales growth is sluggish these days, but research company Technomic expects sales of prepared food in supermarkets to grow by 7 percent this year.As the eating public becomes more price-sensitive and supermarkets improve the food they...
CHARLOTTE N.C. —Chefs from an array of chains learned about the growing popularity of mojitos, the increasing challenge from prepared supermarket food, the importance of choosing the right flour and much more at the seventh annual...
Areport on the state of the casual-dining business published late last summer by Cleveland Research Co. paints a gloomy picture of the already battered segment’s immediate future.Citing such challenging fundamentals as extreme margin pressures...
CHARLOTTE N.C. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference. ...
