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Food

Food trends and recipes to keep menus fresh

Food

Makings of an effective LTO

 Sponsored content from our partner Mars Foodservices on Apr. 20, 2018

Infographic: The anatomy of a successful LTO.

Food

5 recipes for touchdown-worthy tailgate snacks

 By Patricia Cobe on Aug. 22, 2017

Tailgating customers and TV fans alike will appreciate these variations on nachos, wings, pizza, sliders and guacamole. Gear up for football season with these recipes.

Food

A sandwich star is born

By Patricia Cobe on Apr. 01, 2012

Erbert & Gerbert’s, the Eau Claire, Wisconsin-based chain known for its signature sandwiches with quirky names, discovered a hole in its lineup: no chicken...

Food

Catering concepts

By Restaurant Business Staff on Feb. 21, 2013

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

Food

The breadth of barbecue

By Megan Warmouth on Sep. 13, 2014

Available in the North, South, East and West, chefs and pitmasters from fast casual to fine dining continue to redefine barbecue.

Food

Bubbles rising

By Thomas Henry Strenk on Dec. 21, 2013

Prosecco, Moscato, Asti, Cava, Cremant, Sekt and sparkling wines are gaining in popularity among younger drinking-age consumers. These festive frizzantes offer great value, and the holiday season is an ideal time to expand your sparkler selection.

Food

Small sells big

By Patricia Cobe on Mar. 28, 2014

Chefs strut their creativity with small plates, playing up lighter ingredients and global flavors.

Food

1,131 restaurant dishes, 17 days: Meatless sandwiches

Jun. 18, 2014

With meatless items among the top 10 center-of-the-plate trends for 2014, according to the National Restaurant Association, even operators who might not have done meatless are making room on the menu.

Food

Raising the cheesesteak

By Patricia Cobe on Jan. 07, 2014

Steak performs well for Cousins Subs, because core customers see it as a point of differentiation for a sandwich QSR, says Justin McCoy, VP of marketing at the 122-unit chain based in Menamonee Falls, Wis. So in the last quarter of 2014, R&D developed a cheesesteak that layers a more generous portion of steak with premium ingredients.

Food

Where to eat on the NRA Show floor

By Kelsey Squire on May 17, 2015

When hunger hits, being on the exhibit floor at the NRA Show is not the worst place to be. The sprawl is packed with places to grab food samples. One Restaurant Business editor set out to find booths serving the most generous portions.

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