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Here are some takeaways gleaned from a behind-the-scenes dine-around in Chicago.
This spring, chains such as Dunkin' Donuts and Chili's are promoting glaringly unhealthy dishes.
Cinco de Mayo is just around the corner, but it’s not too late to add a couple of celebratory items to the menu.
The 6,000-square-foot restaurant at the chain’s new Chicago headquarters will feature a selection of global menu items.
Operators are turning to both obvious and catchy names for new menu sections that tap into the snacking trend.
The chain goes beyond soda and lemonade to drive sales for the alcohol-free crowd.
Pandan is one of the ingredients starting to pop up in independent restaurants.
Technomic finds that similar consumer demands—such as increased snacking and plant-forward plates—are driving menus around the world.
Chicken is the most popular protein on menus and continues to be a cost-effective choice. It also adapts well to global flavors, as these five recipes show.
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