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HOUSTON. To the cartographer, it's a large city in Texas. To the historian, it's the two-term President of the Republic of Texas and the state's first U.S. Senator, Sam, the [...]

GREYSTONE, CALIF. -- According to a top administrator at the Culinary Institute of America's campus here, there may be some valid reasons for foodservice operators to place desserts at the [...]

Started in 1975, the single unit chili and hamburger operation has grown to include 25 units and annual sales of $42 million. The medium-price chain expects to expand even more with 9 new units still scheduled to open in 1983. The limited-menu concept has allowed for the preparation of large volumes of food. And even though limited, the menu is flexible enough to allow choices. Consistency in quality is a major goal of the chain.

Imaginative packaging and merchandising of foods are entertaining for patrons, decorative and effective sellers. Fish entrees served in fish-shaped platters are favorites. Salad and fresh fruit displays are solid marketing ideas.

Dining out has peaks and troughs. Managers using seasonal and local festival themes attract customers throughout the year.

Restaurants Unlimited Marketing to a new urban niche Armed with a new approach to food and marketing, Restaurants Unlimited, Inc. has, in a short time, become a leader in sophisticated [...]

El Torito sells the sizzle Seeking to keep and attract customers with new menu items, the El Torito restaurant group has concentrated a great deal of its marketing muscle on [...]

The lull between the main meal segments of the day can become more profitable with the use of a variety of schemes to attract patrons. Discounts, early bird specials and innovative menu items plus knowledge of who the audience is, are ways to increase traffic.

Restaurant operators can successfully use merchandising to gain customers in an increasingly competitive marketplace. Merchandising involves creating appealing imagery of food selection and service to attract customers. Restaurant developers can create attractive and inviting physical surroundings to attract customers. Merchandising requires both creating an effective image for the restaurant and implementing a complementary staff management program to support a uniform theme., Starting out in the restaurant business, my father always taught me to 'put the product on the plate.' Over my 20 years in the food and beverage industry I have [...]

MINNEAPOLIS -- Radisson Hotel Corp. is developing 41 new restaurant concepts as part of a program to raise chainwide food and beverage (f&b) sales by at least 25% this year, [...]

Duckling dishes featured in promotion projects. Ethnic recipes profitable.

Fast food chicken restaurants of all types battle for market share. Several have recently been acquired by large restaurant corporation and private investors also show great interest. The growth spurt in this segment of the industry is indicated by new menus, forceful marketing and ambitious plans for expansion.

The Legal Sea Foods restaurant in the Park Plaza Hotel in Boston is a restaurant where growth never ends. It began as a grocery store in 1904, added a fishmarket [...]