Subscribe to the Restaurant Business newsletter
Search Restaurant Business
The company is vowing to use nothing but renewable or recyclable packaging by 2025.
See how an ice cream concept is "rescuing" food scraps to boost sustainability and marketing power.
A sweeping prohibition of single-use wares has finally been set for enforcement, and restaurants indicate they're ready.
As wood-fire cooking gains traction, these six lessons learned could help keep your operation smokin’.
The drive-in chain is believed to be the first national quick-service chain to test a beef-mushroom blend as a variation on its signature product.
From bold marketing stunts to under-the-radar menu moves, restaurant chains are approaching sustainable business practices in new ways.
Customers may soon be served tap water only upon request.
Sometimes the hottest emerging restaurant trends feel very much like ones the industry has known before. This week is a case in point.
Every doughnut shop would be able by 2016 to cite the mill that provided its palm oil, and, by 2017, the plantations that supplied the mill. The traceability would allay consumers’ fears that the oil originated from what was formerly rain forest.
The winners of the 2014 Leaders in Foodservice Awards received plaques and applause in Grapevine, Texas, on Wednesday, the last day of FARE.
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