Restaurant Industry News Archive for 2010

The challenge is to keep up with new information, changing trends, a mobile workplace and constant communication.

Many business travelers find that their workload, time or simple fatigue prevent them from going out to a fine restaurant — though they might be longing for a first-rate meal. There's an alternative. An increasing number of top restaurants - some with celebrity chefs - are performing culinary magic at hotels.

The National Restaurant Association today issued the following statement from Scott DeFife, Executive Vice President of Policy and Government Affairs, regarding final passage of the Food and Drug Administration (FDA) Food Safety Modernization Act:

As the country began extricating itself from economic doldrums in 2010, which dishes and drinks did savvy food marketers and restaurant operators introduce or innovate to satisfy consumer needs?

Popeyes® Louisiana Kitchen opened its 50th Canadian restaurant on December 8, 2010, at 35 Harvard Road, Guelph.

Healthy airline food may seem like a contradiction, but it is possible to eat nutritiously at 35,000 feet, says self-described diet detective Charles Stuart Platkin.

MotorCity Casino Hotel's pastry chef and the national culinary team, return from international competition as winners.

Darden Restaurants, Inc. (NYSE: DRI) today reported sales and diluted net earnings per share for the fiscal second quarter ended November 28, 2010. In the second quarter, diluted net earnings per share from continuing operations increased 26% to 54 cents, versus 43 cents in the prior year.

Easy to say, but hard to deliver consistently, particularly within the uber- competitive burger landscape. But, In-N-Out Burgers has done just that with no gimmicks, like a Happy Meal or versatile roller-skaters.

The restaurant industry continues to show signs of improvement, and as customers return in greater numbers to pubs and eating establishments, the ingenuity and adaptability honed by restaurant operators during the downturn will give customers a better dining experience for their money than perhaps ever before.