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cuisine

Emerging Brands

Indian food is finally carving a niche among U.S. fast casuals

 By Patricia Cobe on Jun. 22, 2023

Several forces are coming together to push Indian mainstream through the fast-casual model after years of fits and starts. But the major players are going slow, following a path of smart growth.

Food

NYC's foie gras ban is overturned

 By Peter Romeo on Dec. 15, 2022

The 2019 city law outlawing the delicacy violates a state measure prohibiting urban areas from legislating what farmers can grow. The ban was originally scheduled to take effect on Nov. 25.

Food

The pandemic reshaped menu innovation. Here's what's next.

By Patricia Cobe on Apr. 14, 2022

Celebrity chef David Chang and other industry leaders share their take on the culinary currents moving restaurant menus forward.

Financing

Famous Dave’s is having an identity crisis

By Jonathan Maze on May 24, 2018

The barbecue chain is looking to evolve, both as a casual dining chain and a takeout concept.

Food

Consider the classics

Sponsored content from our partner AdvancePierre® Foods on Nov. 01, 2016

Some comfort foods are so popular that they’ve become menu must-haves. Fried chicken, meat loaf, steak, ribs—these are enduring customer favorites, and sure-fire bestsellers for restaurant operators.

Emerging Brands

The Future 50 2010

By Restaurant Business Staff on Jul. 28, 2016

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

Food

Chefs dish on the rise of Houston's culinary scene

Jun. 02, 2014

Take a melting-pot population, add chefs who’ve trained and cooked elsewhere before coming back to the area, and you have the ingredients for a trend-setting restaurant city rife with ideas.

Food

Dishing up 2014

By Patricia Cobe on Jan. 06, 2014

Flighty may best describe the 2014 restaurant customer. End-of-year trend predictions revealed that he or she may be seeking adventurous flavors on one visit, value on another.

Cover story part 1: Opportunity knocks

By Restaurant Business Staff on Sep. 01, 2003

Bad economy got you down? Core business just ain't what it used to be? Then get some ideas from these operators, who've developed some profitable sidelines.

The rice market

By Restaurant Business Staff on Nov. 15, 2005

While rice is the staple crop of Asia, most of the rice served in Asian restaurants in the United States is homegrown.

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