Ethnic influences on the menu

by Valerie Killifer — senior editor, NetWorld Alliance

Asian, other flavors, spice things up.  

Keeping E. coli out

Restaurant best practices for staying safe. 

Fast casuals expand outside the box

Restaurants bank on unconventional locations to boost brand awareness.

BBQ carves industry niche

Barbecue chains work to gain mainstream appeal. 

Q & A with Chris McCracken

by Valerie Killifer — senior editor, NetWorld Alliance

The curtain is open for Planet Smoothie to take center stage.

Drawing them to dinner

Business during the dinner daypart is perking up with dinner-specific entrees.

Deep freeze

Winter's big chill has made produce prices ice cold.

NRA show highlights industry's best

by Valerie Killifer — senior editor, NetWorld Alliance

More than 2,000 exhibitors displayed at the 2007 restaurant show.

Restaurants target real estate for growth

The focus turns to real estate as restaurants look for prime profits.

Coffee wars

The market for specialty coffee heats up.

NRA Show Blows into Windy City

Hotel-Motel Show offers trends, insights and more.

The new face of fast casual?

by Valerie Killifer — senior editor, NetWorld Alliance

Fuzion Food Group looks to alter the restaurant landscape.

Restaurants tune in, turn up

Operators keep their ears open to brand reinforcement.

Boudin SF: The evolution of a bakery

With fast casual Boudin SF, Forklift Brands looks to change the bakery experience.

High time for tea

Flavors and brands bloom as beverage popularity grows.  

Marketing to small fries isn't child's play

by Julie Sturgeon — independent journalist, CEOEditor, Inc.

Fast casuals don't need to compromise to market to children.  

Restaurants build on international ground

by Valerie Killifer — senior editor, NetWorld Alliance

Restaurants look to international shores to boost their brand and build an image.

Pretty in plastic

Move over metal, disposable tableware is stepping up.

Fast casuals go decaf on music kiosks

A casualty of the iPod revolution, download stations are fighting for their right to party.

Sustainable farming grows on chefs

Farm-to-table forges ahead as one of the restaurant industry's fastest-growing eco trends.