Family Dining

Consumer Trends

4 foods diners are willing to splurge on

By Lizzy Freier on Apr. 28, 2017

Customers say they’ll spend more on these foods at restaurants.

Mild Winters Work Wonders on Restaurant Traffic

By Restaurant Business Staff on Jun. 06, 2012

CHICAGO (June 6, 2012)—Motivated by mild winter weather, consumers increased their visits to restaurants and other commercial foodservice outlets by one...

Bob Evans

Jun. 12, 2017

The midscale chain revamped its lunch menu that calls out value items and build-your-own dishes

A class act

By Vanessa Richardson on Oct. 01, 2013

It’s hardly unusual for a restaurant chain to offer scholarships for college-age employees to help defray tuition costs—particularly when students have their sights set on long-term careers in food service. But Rubio’s Fresh Mexican Grill is taking the idea a step further.

Why these restaurants double as universities

By Alaina Lancaster on Sep. 01, 2017

And what you can steal from their lesson plans.

Top Stories of 2013

By Restaurant Business Staff on Dec. 19, 2013

Before you help patrons ring in the New Year, take a moment to consider what restaurateurs chose as the top business stories of the past one. Here are our most-read stories of 2013.

4 ways to encourage restaurant staff to volunteer

By Alaina Lancaster on Oct. 13, 2017

How to foster a culture of giving that keeps on giving.

Skimpy shrimp supply means higher prices

By Patricia Cobe on Jan. 30, 2014

A recent 15 percent jump in the price of shrimp is affecting every restaurant segment, from seafood-centric QSRs to high-end steak houses.

4 pork preps growing on menus

By Lizzy Freier on Jan. 10, 2018

Operators are finding ways to balance rising pork costs with the growing demand for the protein.

Menu Snapshot: Fresh to Order

By Restaurant Business Staff on Mar. 24, 2014

“When we design food, it’s not just about how it looks and tastes and smells, it’s also about how it feels on your palate.”

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