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Restaurant Business

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Food

5 takes on chicken recipes

Chicken is the most popular protein on America’s menus, according to Technomic’s MenuMonitor. Explore some new ways to menu the bird with these five recipes.

20 Under 20

20 under 20 units

Restaurant Business identified the 20 fastest-growing small chains that have fewer than 20 units, at least 20% sales growth from 2015 to 2016, and under $25 million in total sales.

Financing

20 top full-service chains in satisfaction and sales

When it comes to restaurant brands, the sales leaders are not always consumers’ favorites for a variety of reasons. Chains best at parlaying customer satisfaction into sales are hard to beat.

Recent Stories

4 ways to take turkey beyond the burger

Operator Snapshot: Bread Factory Cafe

What’s the next pumpkin spice?

Do I need a health department variance?

5 concepts putting the ‘fine’ in ‘fast-fine’ dining

Recent Stories

Leadership

Apple Store co-creator to lead Tender Greens' expansion

New President Denyelle Bruno joins the 24-unit chain after serving at the Drybar hairstyling specialist.

Technology

Learn it or die: Tech set to reshape restaurants

Presenters at FSTEC, the annual conference for technology leaders, sketched out what's next for restaurateurs. Attendees learned the tech revolution of recent years was nothing compared to what's about to reshape the business.

Food

5 takes on chicken recipes

Chicken is the most popular protein on America’s menus, according to Technomic’s MenuMonitor. Explore some new ways to menu the bird with these five recipes.

Restaurant Business
Special Reports

The Power 20

Top 500 Chains

10 Groundbreaking Concepts

Top 100 Independents

50 Hot Sellers

10 Star Bars

For the Limited-
Service Market
Fast
Upcoming Event2nd Annual Global Restaurant Leadership Conference

Attendees discover the latest trends, establish relationships with key contacts and leave Dubai having met individuals who can help grow their business.

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Restaurant Business

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Leadership changes at Lettuce Entertain You

The transition to the second generation of Melmans took a big step forward.

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Creative sauces add craveability, differentiation

From dips to drizzles, sauces today are every bit as important as they were in the days of Auguste Escoffier.

Emerging Brands

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Growth-minded restaurateurs know the importance of keeping an eye on the competitors entering and expanding in their markets.

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See how operators are using the pint-sized images to get a read on consumers.

Technology

Restaurant tech watch: What’s next?

The experts who speculated at FSTEC about restaurant technology's direction definitely saw some curves ahead.

Food

3 reason to use clean label colors in your menu

Although “healthy” means different things to different consumers, for restaurant goers, it often means natural ingredients.