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The Motley Fool
June 22, 2007
Jeremy MacNealy |
Fool on Call: A Fresh Look at Darden The competition is as intense as ever, but with new menus and restaurants with a fresh look, this is a Darden that is well-prepared to deliver solid results.   |
Prepared Foods
April 1, 2006 |
Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines. |
Seasoned Cooking
May 2007
J. Sinclair |
Shrimp A quick and delicious shrimp scampi. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course. |
Seasoned Cooking
November 2005
Ronda L. Carnicelli |
Quick Shrimp Scampi Shrimp scampi is a beautiful blend of shrimp, garlic and the richness of butter. Here's a quick version with a creamy sauce that's perfect over pasta. |
The Motley Fool
July 13, 2010
Selena Maranjian |
Will This New Law Hurt Restaurant Stocks? High calories could lead to lower profits. Restaurant chains, in compliance with a new law, will soon post nutritional information on their menus. |
The Motley Fool
March 27, 2006
Jim Mueller |
Fast and Foolish: The Cheesecake Factory A quick due diligence look at the restaurant chain. Investors, take note. |
Prepared Foods
December 2007 |
Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers. |
Prepared Foods
November 1, 2005
Marcia A. Wade |
Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations. |
Entrepreneur
November 2009
Regina Schrambling |
Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
The Motley Fool
January 23, 2009
Rick Aristotle Munarriz |
5 Stories to Sink Your Teeth Into Restaurant sector news: Better-than-expected results at Brinker... McDonald's declare a $0.50 dividend... Famous Dave's and Kona Grill announce new openings... Darden re-announces guidance... Chipotle Mexican Grill is beefing up its promotional efforts... |
Fast Company
July 2009
Chuck Salter |
Why America Is Addicted to Olive Garden Technology, savvy brand management, and a little bit of soul have made $6.7 billion Darden Restaurants the world's biggest casual-dining operation -- and it's still growing, even in tough times. |
The Motley Fool
April 13, 2009
Kristin Graham |
Is the Restaurant Industry Doomed? Who will survive in an overbuilt restaurant sector saddled with mundane options? |
Entrepreneur
February 2003
Jacquelyn Lynn |
You Are What They Eat A how-to for the budding restaurateur |
| CEO Traveler |
Manhattan Dining Halycon Restaurant in Manhattan's Royal Rihga Hotel offers an innovative menu in spacious and handsome surroundings. |
The Motley Fool
July 26, 2004
Brian Gorman |
More Dough From California Pizza? The earnings were tasty for the specialty restaurant chain operator, but could rise even more in the coming quarters. |
Prepared Foods
May 1, 2006 |
Mainstreaming Old World Tuscan The Tuscan style of cooking brings out the purity and natural flavor of ingredients without relying on heavy sauces and seasonings. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
Break Out the Grill Grill flavors allow cooked flavors in a variety of applications, even those that cannot withstand high heat. |
CRM
July 2012
Judith Aquino |
Catching up with Your Customers Restaurants struggle to reach their increasingly tech-savvy customers. |
Seasoned Cooking
July 2005
Ronda L. Carnicelli |
Favorite Grilling Respond to a survey about favorite foods to put on the grill. |
AskMen.com
March 23, 2001
Gregory Cartier |
What You Need To Know About Seafood The variety of things that can be found in water are tremendous, and it is for this reason that seafood is a delicacy, a taste that, once acquired, is hard to beat... |
Prepared Foods
November 2007
William A. Roberts, Jr. |
Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences. |
AskMen.com
December 5, 2002
Harry Marks |
Top 10: Landmark Restaurants Of The World The list presented here represents the cream of the crop of high-class restaurants that have left an indelible mark on the industry and city they are in. |
Science News
January 8, 2005
Ivars Peterson |
Going with the Crowd A statistician has created a simulation to help explain why some restaurants draw a crowd while neighboring establishments may not. |
Prepared Foods
October 2008 |
Hitting the Shelves: The Restaurant Comes Home General Mills is launching the Romano's Macaroni Grill Restaurant Favorites line of shelf-stable meal kits. |
Seasoned Cooking
July 2006
Ronda L. Carnicelli |
A Middle Eastern Grillout For your next summer cookout: a menu of Middle Eastern inspired dishes that appeal to a broad audience and still add a twist to the event. |
Seasoned Cooking
July 2009
Ronda L. Carnicelli |
Rush Hour Summer shrimp salads |
Seasoned Cooking
May 2007
Philip R. Gantt |
Shrimp with Asparagus Chow Mein This dish is a meal in itself containing noodles, vegetables and shrimp in a mild sauce to preserve the flavor of the individual ingredients. |
BusinessWeek
July 1, 2010
Tom Keene |
Tom Keene's Econo Chat A conversation with Ken Feinberg, administrator of the $20 billion BP disaster victim compensation fund. |
BusinessWeek
October 8, 2007
Amy Dunkin |
Will Fly For Food To whet passengers' appetites, airlines are improving the onboard fare. |
Health
January 2006
Jean Galton |
How Convenient: Frozen Shrimp Keep frozen shrimp on hand for these fast, flavorful recipes: Shrimp Ceviche Salad... Prosciutto-Wrapped Basil Shrimp... Shrimp and Piquillo Peppers... |
Investment Advisor
April 1, 2011
Jeff Joseph |
An Appetizing Investment Encouraging your client to walk away from a restaurant investment could be a mistake. |
Entrepreneur
April 2008
Eileen Figure Sandlin |
What's Cooking? Hungering to launch your own restaurant? Use these 7 tips to get your business started now. |
