Top Stories
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Menu Trends: Meatless Mains
With diners going meatless more often, operators are stepping up their vegetarian repertoires, creating hearty, richly flavored sans-meat offerings that put standard grilled-vegetable plates to shame. More
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Current Issue
FEATURE
Chefs Answer Consumers' Calls for Healthy Breakfasts
Operators across dining segments are delivering a broad array of appealing options for consumers seeking better-for-you...
Menu Labeling: Full Disclosure
With calorie-posting requirements becoming a reality for a growing number of chains, more operators are striving to find ways to make menu labeling work.Panera to Become First Chain to Post Calories on All Menu Boards
Company stores will post the information by April; franchises will follow suit by the end of the year.Lettuce Entertain You Opening Upscale Burger Joint
The Gold Coast eatery is set for a March 11 debut.
News from the Web
Kandahar Airfield without Canadiana
Source: www.theglobeandmail.com
Date: 7 hours 7 seconds ago.Good News/Bad News: The Early Word on Three Day-Old Pies 'n' Thighs
Source: ny.eater.com
Date: 03-03-2010 20:26:55 GMTFor Its C-Stores, Quiznos Unveils Breakfast
Source: www.qsrmagazine.com
Date: 13 hours 29 minutes 39 seconds ago.
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Retails Jobs Available for Older Workers
If you’re looking for part time employees and have overlooked the senior demographic, you...Managing Stress in Tough Economic Times
Is the difficult economy stressing you out? According to the American Psychological Associat...Small Businesses: In Downturns, Invest in Public Relations
In today’s economy, businesses large and small are aggressively cutting costs. Compani...
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Special Reports
Chef 2 Chef
March 15, 2010
Variety Doesn’t Make It Taste Good
We all know what variety, is right? Lots of different things and many kinds of...
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The Lombardi Viewpoint
March 11, 2010
Wow! Talking to a Real Person!
While riding to work today, I heard a radio commercial for a financial...
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The Green Line
February 17, 2010
An Unlikely Green Restaurant? No Such Thing!
Egg Plantation is a hometown hotspot in Santa Clarita, Calif. This local breakfast...
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Starters
February 16, 2010
Undercover Restaurant Boss: Is ‘Scrooge’ Really Redeemed?
Sunday night was the first of two restaurant related “Undercover...
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Open Kitchen
January 29, 2010
Why Bayless is So Big Time
I’m not really the type to get starstruck. In junior-high school, when all...
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We visited the Pod for coffee and were greatly pleased.Our waiter made us a...
James Yelnek– 3/15/2010 2:47:12 PM PDT
in response to Wolfgang Puck Opens Two New Restaurants at CityCenter in Las VegasI heard there were problems with Dodd Mitchell, his office is closed and he is no...
annonymous– 3/15/2010 12:50:25 AM PDT
in response to RED O By Rick Bayless to Open in L.A.address is 161 EAST Huron, not 161...
DanS– 3/14/2010 7:59:10 PM PDT
in response to Lettuce Entertain You Opening Upscale Burger JointGreat article on the reality of being a chef. Never went to culinary school but...
Erik– 3/15/2010 1:49:21 PM PDT
in response to Do Student Chefs Really Know What They’re Getting Into?
R&I Ivy Award 2009
Six winners were honored in at the Field Museum in Chicago on May 17, 2009, at a gala Ivy Awards Dinner and Celebration, an event that coincides with the National Restaurant Association's Restaurant Hotel-Motel Show.
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Now Playing: Bake'n Joy Predeposited Batters
Bake'n Joy's freezer-to-oven fresh bakes and pan-free predeposited batters are...
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45%
Percent of consumers who choose restaurants based on the discounts they offer.
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Events
How to Run a Profitable Restaurant
March 22-25, 2010Location: Las Vegas, Nevada4th Food Technology, Innovation & Safety Forum
May 11-12, 2010Location: Hyatt Regency O'Hare, Chicago, ILHospitality Supply Management Conference
May 19-21, 2010Location: Hilton Chicago Hotel
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