FOOD & BEVERAGE
No mere opening act, appetizers can be the stars of the show, their diversity and creativity setting the tone for the whole dining experience. Accordingly, first courses are getting first-class treatment in kitchens and on menus.
Soft-sells twist the cap on effective water merchandising.
This year's collection of Growth Chains—fledgling restaurant brands with vision and potential—is clustered in three categories: startups in hot niches; small operations being developed by veterans with major-chain experience; and concepts that have been acquired by established franchisers.
Customers of Brix in Clive, Iowa, probably don't realize that the restaurant occupies a building that began as a Red Lobster unit. Independants are finding that former chain sites can be redesigned with dramatic results that belie their origins.
The Old Order Changes
New menu items can spur repeat business from an operation's best customers, but changes no simple matter if they require new equipment or extensive staff training.
Expand and Contract
An increasing number of operators are augmenting restaurant revenues with foodservice contracting. The cash flow can be more predictable; the management style, more detailed.
The technology may not be widespread, but more and more chefs find themselves drawn to induction cooking.
FDA Clarifies Sunny Side of Egg Safety
Restaurants can serve eggs as consumbers desire them, but agency advises caution.
An online security camera can be a double-edged sword.