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Restaurant Chain Chefs Share Menu Trends

R&I asked the chefs in charge of crafting relevant, craveable recipes for the country's top restaurant chains about the biggest trends driving their menus. More

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Restaurants vs. Retail: What’s so SUPER about Supermarkets?
Supermarkets are cutting prices on pantry staples and customer favorites as they continue to up the ante in their prepared-foods sections. But restaurants still have the upper hand with consumers when it comes to convenience and food quality.

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Tim Hortons and Cold Stone Creamery announce three New York City sites for co-branded test locations

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Recipe Spotlight

Grilled Fruit Skewers with Spicy Maple-Cumin Glaze
Adapted from "Big Bob Gibson's BBQ Book" by Chris Lilly (Clarkson Potter, 2

Recipe Search

Blogs
Talkback
Video

The Green Line
Michael Oshman, Founder, Green Restaurant Association,
July 2, 2009
Ensuring a Clean Bill of Health
As a restaurant owner, you're acutely aware of the importance of having a clean and u...
More

Open Kitchen
Kate Leahy, Senior Associate Editor, Restaurants & Institutions,
July 1, 2009
Losing the Battle of the Bulge
American obesity is more than a problem. It's an epidemic, according to a report rele...
More

The Lombardi Viewpoint
Dennis Lombardi, Executive Vice President, WD Partners,
June 30, 2009
Could the Phrase “I’m From the Government and I’m Here to Help” Be True?
Remember that Ronald Reagan quote: "The nine most terrifying words in the E...
More

Chef 2 Chef
Denise Baron, Culinary Director, Burtons Grill, Boston,
June 29, 2009
Menu-Labeling Laws Cook Up Questions
My e-mail address is featured on the Burtons Grill Web site, so visitors are able to&...
More

Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
June 16, 2009
My Lunches With Julia
On the eve of the upcoming release of the new movie, Julie and Julia, I thoug...
More

Gordon’s Good Advice
Howard Gordon, President, The Gordon Group, Santa Monica, Calif.,
June 12, 2009
Follow the Apple Example
The other day I was reading the newspaper and saw a list of auto dealerships being cl...
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It appears that the square footage for #74 Harris Ranch is significantly overstated. ...
deb hendrix - 7/2/2009 1:23:27 PM PT
in response to R&I's Top 100 Independent Restaurants

This outlet is simply atrocious with their abysmal service & unreasonable attitude wi...
Deriq Choo - 6/20/2009 6:56:51 AM PT
in response to Chili's Opens First India Location; Will Offer 80% Vegetarian Menu

That would make the Mimis experience perfect.A nice drink,wonderful meal and ending w...
Akacia Vargas - 6/19/2009 8:39:45 PM PT
in response to Mimi's Cafe Beverage Menu Gets Refreshed

WOW!!!! Dean this is Nancy Runyon I worked for you at the Beau Nash Your restraunt so...
Nancy Runyon - 6/18/2009 9:45:41 PM PT
in response to Dean Fearing at The Ritz-Carlton, Dallas: “You have never been to a restaurant like this.”

View All Talkback Threads

Now Playing: Ivy Awards 2009 - Abacus
Dallas - Southern hospitality meets five-star dining

Foodservice Webcasts

Connection Points: Media Consumption Study

“Cut Costs, Improve Hygiene and Protect the Environment: How Paper Products and Dispensers Help You Save”

The LEED Advantage: How to Build Sustainable, Energy-Efficient Restaurants

Green For One, Green For All

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