Restaurants & Institutions News
CHEF RICK BAYLESS: What I Would Cook for Obama’s Inauguration
He hasn't been officially asked yet, but just in case, award-winning chef Rick Bayless has come up with a six-course menu for January's inauguration that tells the story of President-elect Barack Obama in delicious detail.
He hasn't been officially asked yet, but just in case, award-winning chef Rick Bayless has come up with a six-course menu for January's inauguration that tells the story of President-elect Barack Obama in delicious detail.
MENU: Chain Restaurants Turn up the Heat on Menu Innovation
Tough economic times typically sharpen companies' focus on cost-cutting measures. However, foodservice consultants at Technomic found a significant up-tick in recent menu innovation among the top 250 chain restaurants.
Tough economic times typically sharpen companies' focus on cost-cutting measures. However, foodservice consultants at Technomic found a significant up-tick in recent menu innovation among the top 250 chain restaurants.
TOP TOQUE: Cook-off for the White House Kitchen
Sure, the President-elect will name a new Treasury Secretary and National Security Advisor, but the foodservice world wants to know if the Obamas will bring a new chef with them to the White House. R&I looks at the favorites for the job--and asks readers for their suggestions for Top Toque.
Sure, the President-elect will name a new Treasury Secretary and National Security Advisor, but the foodservice world wants to know if the Obamas will bring a new chef with them to the White House. R&I looks at the favorites for the job--and asks readers for their suggestions for Top Toque.
INDUSTRY HONORS: NRA Calls for Applications for Annual Faces of Diversity Awards
Deadline to apply for awards that celebrate industry diversity and inclusion is January 9, 2009
Deadline to apply for awards that celebrate industry diversity and inclusion is January 9, 2009
Surviving the Downturn Panel Discussion | WEEK 5: Expansion Strategies
R&I and Chain Leader present a series of weekly podcasts addressing the challenges posed to foodservice by the economic slowdown--and offering insights from leading industry experts.
R&I and Chain Leader present a series of weekly podcasts addressing the challenges posed to foodservice by the economic slowdown--and offering insights from leading industry experts.
IRISH IMPORT: Is the Pint Half Full for Gastropub Expansion?
An Irish gastropub owner explains why now is the right time to take his better-than-bar-food concept to the States.
An Irish gastropub owner explains why now is the right time to take his better-than-bar-food concept to the States.
CHEERS: Survey Says Election Results Should Boost Restaurant Bar Business
Bartenders at the nation's restaurants, nightclubs, hotels and bars are optimistic that the election of Barack Obama will be good for their business.
Bartenders at the nation's restaurants, nightclubs, hotels and bars are optimistic that the election of Barack Obama will be good for their business.
MENU TRENDS: Wings, Beer, Sports … Flatbreads?
Buffalo Wild Wings aims to diversity its menu portfolio--without straying too far from the coop--with the addition of flatbreads.
Buffalo Wild Wings aims to diversity its menu portfolio--without straying too far from the coop--with the addition of flatbreads.
BIG IDEAS: Attack of the GarganWiches!
Throwing dietary caution to the wind, restaurant operators make their stamp in the market with sandwiches diners can barely wrap their minds--let alone their mouths--around.
Throwing dietary caution to the wind, restaurant operators make their stamp in the market with sandwiches diners can barely wrap their minds--let alone their mouths--around.
EXCLUSIVE PODCAST: Surviving the Downturn Panel Discussion | WEEK 4: Marketing
R&I and Chain Leader present a series of weekly podcasts addressing the challenges posed to foodservice by the economic slowdown--and offering insights from leading industry experts. Week 4: Marketing
R&I and Chain Leader present a series of weekly podcasts addressing the challenges posed to foodservice by the economic slowdown--and offering insights from leading industry experts. Week 4: Marketing
MENU-INNOVATION ROUNDTABLE: Big Ideas on the Menu
When foodservice industry experts gather for a roundtable on menu innovation at Cornell University, molecular gastronomy and the environment steal the show.
When foodservice industry experts gather for a roundtable on menu innovation at Cornell University, molecular gastronomy and the environment steal the show.
RESTAURANT INDUSTRY OUTLOOK: Restaurant Performance Index Falls to Record Low
NRA research finds majority of operators report sales and traffic declines; expectations at an all-time low level.
NRA research finds majority of operators report sales and traffic declines; expectations at an all-time low level.
EAT EARLY AND OFTEN: A Tasting Menu of Election-Year Foodservice Promos
From party-affliliated cocktails and special-interest menus to extra pork and free chicken tenders, operators are using a red-hot presidential election to win friends and influence customers.
From party-affliliated cocktails and special-interest menus to extra pork and free chicken tenders, operators are using a red-hot presidential election to win friends and influence customers.
MARKETING: McDonald's Unveils New Packaging
The changes to the packaging are more aesthetic than physical. Through images and words, McDonald's will place a greater emphasis on food quality.
The changes to the packaging are more aesthetic than physical. Through images and words, McDonald's will place a greater emphasis on food quality.
WASTE REDUCTION: Pigging Out off Campus
At one Ohio university’s foodservice department, waste reduction efforts have gone to the hogs.
At one Ohio university’s foodservice department, waste reduction efforts have gone to the hogs.
EXCLUSIVE PODCAST: Surviving the Downturn Panel Discussion | WEEK 3: Menu-Pricing Strategies
R&I and Chain Leader present a series of weekly podcasts addressing the challenges posed to foodservice by the economic slowdown--and offering insights from leading industry experts. Week 3: Menu-Pricing Strategies
R&I and Chain Leader present a series of weekly podcasts addressing the challenges posed to foodservice by the economic slowdown--and offering insights from leading industry experts. Week 3: Menu-Pricing Strategies
SEASONAL MARKETING: Halloween Restaurant Promotions Mark Start of Long Holiday Season
As spending on Halloween celebrations continues to rise, restaurant operators look for a piece of the action.
As spending on Halloween celebrations continues to rise, restaurant operators look for a piece of the action.
EXCLUSIVE PODCAST: Surviving the Downturn Panel Discussion | WEEK 2: Controlling Food Costs
R&I and Chain Leader present a series of weekly podcasts addressing the challenges posed to foodservice by the economic slowdown--and offering insights from leading industry experts. Week 2: Controlling Food Costs
R&I and Chain Leader present a series of weekly podcasts addressing the challenges posed to foodservice by the economic slowdown--and offering insights from leading industry experts. Week 2: Controlling Food Costs
BEVERAGE BRIEFING: Boosting Restaurant Beverage Business
Perk up business with drink specials that draw customers any day of the week.
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Perk up business with drink specials that draw customers any day of the week.
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