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If we had our say, these are the trends that would stay and go next year.
Some common threads appear among the success stories.
The appeal of limited-time offers—an opportunity to get new customers in the door and increase visits from regulars, as well as the accompanying bump in checks and sales—is clear.
Chain’s volley in the new value wars is a tiered menu that will be available Jan. 4.
The menu brings small plates and internationally influenced dishes into the mix.
A blended option at Burgh'ers now brings in 10-15% of weekly revenue.
Full-service operators move sweets beyond the after-dinner niche to capture sales.
Supplementing an existing menu to emphasize appetizers, sides, shareables and small plates can help boost sales during this key period.
Minigrow, the lower-tech, slimmed-down spinoff, amps up efficiency.
For restaurant operators looking for ways to add umami to their menus, there are several ingredients that help do so in delicious ways.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow