R&I asked chefs from around the country and across dining segments what themes and trends they expect to see more of on menus in 2009. Read the full story >>
"I'll hazard a guess that very few restaurants wouldn't want to boost sales by double digits," writes Chain Leader's David Farkas. "The owners of Caminito Argentinean Steakhouse, in Northampton, Mass., claim to have swelled sales last year 30%, crediting social media for some of the gain." Read the full story >>
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Victoria Griffith, director of quality assurance at Clyde's Restaurant Group in Washington, D.C., shares Clyde's strategies for understanding and addressing food allergies. Read the full story >>
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Stay Connected with Chain Leader LIVE! Connect with the event that attendees declare the best place to learn, share ideas and partner. Chain Leader LIVE delivers one-to-one relationship building opportunities that drive growth for equipment manufacturers, service or technology providers, and food product companies. Experience it now with photos, videos and highlights. Click here.
The restaurant chain is aggressively pursuing airport locations, contending that the 290-unit bakery-cafe concept's healthful, portable items fill a need in airport dining. Read the full story >>
From Koro Koro Skirt Steak Tataki and Turkey Moussaka to Sous-Vide Pork Belly and Strawberry-Rhubarb Cobbler, R&I's 2008 recipes reflect menus that embrace a broad range of culinary and ethnic influences. Read the full story >>
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Get in Touch with Consumer Demands Consumers vote with their wallets. And more than 3,100 adult patrons of over 200 chain restaurants expressed their opinions as part of the exclusive Consumers Choice in Chains research conducted by Restaurants & Institutions. This direct consumer feedback is at your fingertips and can be customized based on your market segment and competitive position. Pre-order your research today!
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