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The article focuses on the success of the restaurant called Maude owned by former chef Curtis Stone based in Beverly Hills, California. It offers brief overview of how Stone started the business, which offers ten-course menu every month. It also mentions the strategy of the restaurant that carefully focused on menu offering, which contribute to its continued success in the sector.

The article discusses the reportedly vintage Italian alcoholic beverage Zucca has become an important part of the menu at many of the top cocktail bars in the U.S. it discusses the history behind the Zucca, the rhubarb root stock being the foundational flavor profile of Zucca, and the Zucca Rabarbaro being owned by Disaronno International's parent company Illva Saronno for nearly 30 years. It discusses mixologists in the U.S. offering different Zucca cocktails.

The article reflects on changing food priorities in people of different age groups in the U.S. and also presents charts related to most preferred food flavors by consumers. It reveals that more than 50 percent adult population prefer to buy chocolate, salty snacks and cheese products whereas baby boomers like to visit every segment of restaurant for variety in food products. It reflects that fastest growing menu categories in U.S restaurants include noodles, seafood and chicken products.

The article explores Rib & Chop House is a chain of 11 casual dining steakhouses across Montana, Wyoming, Colorado, and Utah. As with other higher-end casual restaurants, Rib & Chop House depends on repeat business, and that depends on delighting customers at every touchpoint. However, Rib & Chop House came into the current decade without any real customer data, according to Yaron Goldman, CEO of the Bozeman, Mont.-.

The article discusses U.S. National Restaurant Association's National Households Survey which reports that majority of consumers enjoy going to restaurants despite of the weak economy. It reports that customers are demanding more from restaurants and are seeking healthier menu items at restaurants. It describes the key factors which are driving consumers to fast food restaurants.

Se presenta una reproducción del artículo "Los Platos Principales: Innovando el Corazón de la Comida," publicado originalmente en la revista "Prepared Foods." Se discurre sobre los nuevos platos ofrecidos por las cadenas de restaurantes para adaptarse a los cambios en sus consumidores y se incluyen ejemplos de franquicias de comida como el Olive Garden, la Red Lobster y la Cheesecake Factory.

The article focuses on the Happy Meal, the children's menu item of the fast food restaurant chain McDonald's Corp. An anonymous company employee states Happy Meal sales account for less than 10 percent of the company's U.S. sales, but it is noted that is equal to more than the total revenues of several well-known chain restaurant companies. The role of the Happy Meal in McDonald's marketing is discussed.

The article discusses Italian football player and Football manager Alberto Malesani having fulfilled his dream of returning to his hometown in the Veneto region of Italy, plant indigenous grapevines, open a winery, and get the wines produced on the wine list of one of New York City's steakhouses. It discusses his journey to fulfilling his dream, the opening of the La Giuva Wines, and the wines making an entry at Bobby Van's Steakhouse, Manhattan, New York City.

The article discusses the designs of the menu booklets at restaurants like Trick Dog, Three Dots And A Dash and Emmerson in the U.S. Topics include innovative methods like a menu card featuring comic book characters, puzzles and graphic novels, a menu book in the form of a tourist map at Trick Dog, and advantages of designer menu booklets.

The article focuses on the difference between menu writing and menu programming with cost management in menu programming and data.

The article discusses the addition of coffee in restaurant menus. Topics include the approach of restaurants towards serving coffee, Lamill Coffee Boutique coffee shop located in Los Angeles, California, and profitability of selling coffees. Comments from Hugo's Restaurant partner Tom Kaplan are also provided.

The article reports on the move of the Tuck Hotel's Bar Garcia to reinvent itself as an evening dining spot by constantly changing menu that draws influence from different kinds of international cuisine.

The article discusses wine professionals Braithe Tidwell, Wine Director at Brennan's Restaurant in New Orleans, Louisiana, and Ben Schrader, Creative Director of Scratch Restaurant Group in Los Angeles, California. It discusses how Brennan has managed to keep its tradition going and its beverage list relevant because of its reportedly legendary status. It discusses how Schrader got into bartending and managing and his philosophy behind creating drink pairings Sushi I Bar managed by him.

Reviews are offered for restaurants and eateries in Santa Monica, California including the Buffalo Club, 1 Pico, and Michael's, highlighting their improved spring menus.

The article discusses quinoas' use in retail products and on the menus of restaurants, and suggestions for foodservice operators for pairing quinoas with cuisines are also included.

Should restaurants be forced to give calorie information on their menus? We asked our readers panel. [ABSTRACT FROM AUTHOR]

The article focuses on the coffee shop chain restaurant company Starbucks. The company's increase in sales in 2010 which made it the third-largest chain restaurant firm in the U.S. is discussed, and it is noted that Starbucks spends much less on advertising than its competitors. This is attributed to menu innovations and new food products offered by Starbucks, and its ability to avoid having to lower its prices.

The article examines the chain restaurant company Pizza Hut. The company has made a request for proposals for its $200 million advertising account after an 8 percent decline in sales for the second quarter of 2009. Marketing analysts say the decline may be attributable to the company's focus on introducing new menu items such as pasta while neglecting the pizza items that are its core business.

The article discusses the relationship between the fast food restaurant chain Burger King and its individual franchise owners. The company is insisting that the franchisees approve a menu change introducing a double cheeseburger for $1, which the franchisees predict will sell at a loss to them. As a concession, Burger King has said it will alter recent advertising which many franchisees felt was too sexually suggestive.

The article reports that the so-called "value menus" offering products for under $1 marketed by fast food restaurant chains including Burger King and McDonald's are hurting the finances of individual restaurant franchise owners. Rising food prices mean that the more popular the lower-priced items become with consumers, the less money the restaurant makes. A Burger King operator in New York City blamed his business failure on the value menu. INSET: Belly up to the Whopper Bar.

The article examines the rivalry between fast food restaurant companies Burger King and McDonald's, focusing on how Burger King is introducing menu items similar to those offered by McDonald's.

The article considers a decision by fast food restaurant chain McDonald's Corp. to introduce more nutritious items on its menus including offering salads and fruit as options to french fried potatoes in its value meals and to promote juice, water and milk as beverages in its Happy Meals for children. The company's advertising aimed at children for these changes and changes to packaging to market them are discussed.

The article considers the offering of breakfast and breakfast foods by fast food restaurant chain companies. The decision of the company Wendy's to discontinue its breakfast service is contrasted with a statement by Don Thompson, Chief Executive Officer (CEO) of McDonald's, that his company is considering offering breakfast service throughout the day. It is noted that breakfast has been the only area of sales growth for the restaurant industry from 2003-2012.

The article considers a report by the nonprofit organization Center for Science in the Public Interest on the calorie, fat and sodium content in children's meals offered at chain restaurant companies including Applebee's, Chili's and Dairy Queen.

The article considers research on chain restaurants conducted by the research institute Hudson Institute finding that sales of menu items which were lower-calorie foods and beverages had higher sales than conventional menu items.

The article discusses the 2013 "Xtreme Eating List" issued by the advocacy group Center for Science in the Public Interest (CSPI) which lasts menu items from chain restaurants with extremely high calorie contents.

The article focuses on the "Favorites Under 400 Calories" menu boards launched by McDonald's USA which highlights the popular foods and beverages of the fastfood restaurant chain with calorie counts less than 400.

The article focuses on the fast food chain restaurant company Wendy's. The company's success in replacing Burger King as the second-largest selling hamburger chain in the U.S. in 2011 is examined in terms of the firm's marketing management, particularly product management related to menu changes, target marketing and the changes in its restaurant designs aimed at improving the customer experience.

The article focuses on Scott DeFife, a lobbyist for the National Restaurant Association. Legislation in which the association has taken a position is examined including on the marketing of fast food to children and a finance law limiting interchange fees for debit card purchases. DeFife states that the association supports a 2010 U.S. law making it mandatory to display information on calories on restaurant menus.

The article reports on a study, published in the "International Journal of Obesity," which revealed that posting calorie counts on the menus of fast-food retailers has little effect on teenagers and parents' food choices.

The article discusses fast food restaurant menu items introduced by fast food chains in 2010. Food items which contain an inordinate amount of calories and/or fats are examined, and it is noted many of the items actually combine which are ordinarily separate meals. Among the foods discussed are a grilled cheese and hamburger sandwich from the chain Friendly's, a fried cheese sandwich from the chain Denny's and a breakfast meal from the chain Burger King.

The article reports on the law that requires restaurants in the U.S. with 20 or more branches to post calorie counts and other nutritional information on their menus effective March 23, 2011 as part of the Affordable Care Act.

The article examines the introduction of more expensive menu items by the fast food restaurant chain Burger King. The foods, which include ribs and more lavish hamburgers, are seen as threatening already-troubled casual-dining chain restaurant firms such as Applebee's by offering a similar product to the items found on those chains' menus at a lower price.

A table is presented that lists Australia's top 10 restaurants that offer degustation menus including Tetsuya's, Vue de Monde and The Grange.

The article offers information on the degustation menus prepared by several chefs and offered in various restaurants in Australia. It states that the word degustation was derived from the French verb deguster, which means to taste. It accounts the varying degustation menus by chefs Cheong Liew of The Grange restaurant, Mark Best of Marque Restaurant, Peter Gilmore of Quay, and Tetsuya Wakuda of Sydney's Star City casino restaurant

The article highlights the "Blueberry Restaurant Guide" that will be showcased by the United States Highbush Blueberry Council at the 2008 IFT Food Expo. The guide discusses ways in which blueberries can be included in desserts, savory sauces, salads and meat dishes. The Council's booth will offer dishes featuring blueberries as ingredients.

The author offers opinions on a new line of lunch dishes and snacks introduced by the restaurant chain Au Bon Pain. The items include a wide variety of ingredients often associated with gourmet dining, yet none cost over $4 and none contain more than 200 calories. The author notes the latter figure is a shrewd marketing device for selling convenience foods to busy consumers.

The article reports that fast food restaurant chains which specialize in chicken dishes are expanding their menus and launching aggressive marketing campaigns to counter the hamburger-oriented chains such as McDonald's and Burger King, which have added poultry products to their menus. Kentucky Fried Chicken is stressing its line of grilled chicken products, while Chick-Fil-A has created and is marketing a breakfast menu.

The article offers a look at use of the e-menu technology among restaurants in Europe, the U.S. and Japan. Restaurants are testing the e-menu technology, which would allow diners to order their food direct from a screen at their table. Companies that market e-menu technology claims that such technology offers cost-saving benefits, enhance profits and it can lure younger customers. Such companies include Conceptic and Aska T3. Jackie Fenn, emerging technology analyst at Gartner consulting group, speculates on the e-menu technology and claims that some people embrace a new technology while others avoid it.

The article reports that the proposal for compulsory country-of-origin identification of beef on restaurant menus was being pushed by Scotland's rural affairs minister Richard Lochhead. The Labour-Lib Dem administration originally drawn the proposal which have attracted a hostile reception from the British Hospitality Association. Quality Meat Scotland chairman Donald Biggar agreed to the minister's announcement and pointed to the importance of Scottish beef being identified as Scotch rather than British.