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Independent Restaurants

Food

Food costs shaping hottest culinary trends for 2015, NRA finds

 By Patricia Cobe on Dec. 03, 2014

Restaurant menus will be shaped to a marked degree next year by kitchens’ efforts to control food costs, influencing but not supplanting culinary trends.

Food

The restaurant concepts likely to bloom or bomb in 2015

 By Sara Rush Wirth on Dec. 19, 2014

Senior Associate Editor Sara Rush offers her picks of the concept types that are most likely to thrive or dive in 2015.

Chain restaurants help guests stick to New Year’s resolutions

By Patricia Cobe on Jan. 28, 2015

It’s difficult to stick to resolutions when going out to restaurants is part of your job description, this January, a number of chains kicked off the New Year with menus that make it easier for me and other customers. For their efforts, we’re likely to reward them with our dollars as well as our gratitude.

Under-the-radar bar trend hits a note with millennials

By Sara Rush Wirth on Feb. 19, 2015

If you think cider is the cutting edge of beverage trends, you’re in risk of being too late on the opportunity coming up behind it.

Leadership

The Power 20: Empires strike back

By Restaurant Business Staff on Mar. 16, 2015

Meet the family dynasties leading restaurants into a new generation.

How a millennial would fix McDonald’s

By Sara Rush Wirth on Apr. 14, 2015

Senior associate editor Sara Rush is not one of those millennials who turns up her nose at fast food. But is her first choice McDonald’s? No. Here's how the Token Millennial would fix McDonald's.

Study finds pent-up demand for mobile-payment options

May 05, 2015

The research shows a large gap between the use of phones to pay bills in the full-service sector and the desire by consumers to have that ability.

Inside The Luminary

By Sara Rush Wirth on Jun. 08, 2015

A Top Chef-testant sets his concept apart in a hall full of food stalls with lighting and layout.

Beverage

Batch drink production speeds service

By Thomas Henry Strenk on Dec. 17, 2015

Many operators are cutting cocktail wait times by batching cocktails and either bottling, barrel-aging or kegging them to serve on tap for speedy service.

Food

Tough to say, easier to spot: 5 ingredient trends going mainstream

By Lizzy Freier on Mar. 01, 2016

Since the surge of Sriracha, other hard-to-pronounce ingredients have been gradually popping up on menus, giving consumers both practice with tongue twisters and opportunities for exotic dining adventures. Here's a look at some striking ingredients on the rise.

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