food

arbys food leftovers

One Friday, five Restaurant Business editors trekked over to the Arby’s in Chicago’s Ogilvie train station to check out the brand's loaded curly fries.

Scratch-made biscuits are not new for Bojangles’. But as more restaurants tout housemade fare, the chicken concept realized it needed to communicate those claims more overtly. “As we go into new...

am superfoods bowl

Looking for success with another emerging, easy-to-execute trend, First Watch rolled out the A.M. Superfoods Bowl—an on-trend bowl with hot-right-now chia seeds.

When Asian chain Wagamama opened its first New York City restaurant in November, it also launched its first brunch menu, starring a breakfast-inspired version of ramen. In scouting locations, Adam...

shaved asparagus pizza

The earliest local greens, berries and other seasonal produce is are arriving to freshen up menus. The timing is right to incorporate spring produce into the lineup.

chicken waffles breakfast sandwich

5 operators are pairing the bird with more than waffles.

burger to go rb square

The majority of consumers (57%) eat a burger at least weekly How do you make a burger craveable? Start with signature touches, like these recipes do here.

clock time warp

Unusual became the usual this week for the restaurant business. Here are a few pieces of the evidence.

strawberry rhubarb pie

To get your customers into the spirit, offer a variety of savory and sweet pies—not all taking on the usual circular shape that links them to the mathematical pi.

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