Tijuana flats
The large-sized delivery option sells for $31.99, with no cooking required.
customers restaurant
How are restaurants trying to sway consumers who are shorter on time than they are on dollars? Recent days provided head-turning examples and insights. Spoiler alert: Not all approaches are worth copying.

Beef O Bradys
The two sports bar concepts were sold by one private-equity firm to another.
ice cream manufacturing

Getting into packaged goods can be appealing, but co-packing agreements require careful consideration, Advice Guy says.

celebrity car la
The upscale restaurant market has its celebrity chefs, but the limited-service sector is giving rise to a group of marquee-name investors whose very interest tends to anoint their holdings as likely successes.

new york city manhattan
Here’s how operators are helping workers get by—and securing a labor force—in areas where the cost of living is increasing.

In This Issue

rb june 2017 issue cover

New types of tacos are appearing on menus as operators apply plant-forward and global flavor trends to the Mexican staple. Try these six recipes for a little variety.
japanese cheese tarts table
Chinese and Indian drinks and a Japanese snack start to make waves on U.S. menus.

hispanic family eating out
The answer lies largely in what their kids are looking for.
farmer boys mushroom burger
The trend of making vegetables a star is quickly shifting down from high-end dining into the mass market. Here are some of recent efforts by sizable chains, including one of the industry's largest.
waffle plate sausage
Among all FSRs tracked, Cheddar’s Scratch Kitchen and Waffle House are tied as the top-rated chains for affordability.
Concepts aim to reel in customers with a variety of shark-related promotions.
maple boxes
The wave of headless restaurants has been rolling into the off-premise ecosystem. But recent closures of early entrants indicate that the waters are not calm.