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August 14, 2008
Are These the 20 Best Steaks in America?
"This may be the last article worth reading about American steak," writes Esquire's John Mariani. "Great beef will soon be so expensive and so difficult to obtain that the dishes on this list will be available to even fewer people than they already are." Read the full story >>
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Recipe of the WeekRecipes, recipes and more recipes—weekly on rimag.com
Find a new restaurant-quality recipe each week on the home page of rimag.com with "Recipe of the Week." And find even more recipes in the Recipe of the Week archives, where you can browse past recipes or find a specific one by menu part or key ingredient. Start your recipe search now!

19% of dealers indicated increased fuel/gas/oil prices will have an impact on their profitability in 2008.
Source: Foodservice Equipment & Supplies, 2008 Dealer Industry Forecast

» For more research from R&I click here.
Franchising: Brothers Share Secrets to Operating Multiple Franchises
Just two weeks after opening their first Panchero's Mexican Grill, brothers Kevin and Michael Gettier opened their second restaurant in July. Panchero's is their second foray into franchising. They began with the Atlanta Bread Company in 2002. "We enjoy what we do," Michael said with a wry smile. "There's a certain love there." Read the full story >>
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Regional CuisinesGet three consumer-favorite cooking styles in Regional Cuisines
R&I's Regional Cuisines eNewsletter delivers mouth-watering recipes, preparation tips, and consumer insights in four issues each of On the Border (Southwestern cuisine), En La Casa (Mexican cuisine) & On 'Cue (Barbecue). Subscribe to Regional Cuisines today! Subscribe to On 'Cue today!


Poll Finds Californians Oppose Strict 'Menu Labeling' Mandate
A new statewide poll found that 62% of Californians prefer to have nutritional information available in restaurants, but not on the menu or menu board, versus 37% who favor a mandate to post the information directly on the menu or menu board. Read the full story >>
Traffic Trends: Quick-Service Customers Out to Lunch
Fast-food operators fill more of their tables at lunch than at other dayparts. Read the full story >>
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Fiscal Update and Industry ForecastOnline Seminar offers Foodservice E&S Fiscal Update and Industry Forecast
This exclusive FE&S webcast will leverage data from the foodservice operator and equipment and supplies dealer segments and get you up to speed on the industry's 2008 fiscal performance to date. Also, get an early glimpse at the E&S industry's economic outlook for the first half of 2009. Live viewing on Tuesday, Aug. 26 at 10 a.m. Central. Sponsored by Irinox. Click here to Register to Attend.

Menu Trends: Rillettes and L.A.'s Charcuterie Renaissance
Served in hinged jars, squat glass pots or ceramic ramekins, rillettes--savory, toothsome meats or fish that have been braised or prepared as confit--are multiplying on restaurant menus, a part of Los Angeles' charcuterie renaissance. Read the full story >>
One Quick Question: Kevin O’Connell, Eat’n Park’s Senior Vice President of Marketing
Pittsburgh-based Eat’n Park, which long has supplied nutrition information on its Web site, took much of that information also to the back page of its menus this year. That led R&I to ask: "How has Eat’n Park improved the ways it conveys nutritional information to guests?" Read the full story >>



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