Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Food trends and recipes to keep menus fresh
Operators are adding meatless burgers, noodle-less noodles and more to cater to growing preferences for healthy items.
Chains are exploring fresh categories and foods to meet the demand for anytime eating.
Chains are exploring new categories and foods to meet the demand for anytime eating.
Cinco de Mayo is just around the corner, but it’s not too late to add a couple of celebratory items to the menu.
Check out how African, Indian, Middle Eastern and Filipino cuisines are trending and how operators are working to incorporate these new flavors in their dishes.
Here’s how to identify trends and evaluate your customer base to choose an appropriate direction for your brand.
The chain takes a 180-degree turn from its popular “endless” deal promoting all-you-can-eat shrimp.
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.
Pandan is one of the ingredients starting to pop up in independent restaurants.
Up-and-coming restaurant chains and what’s propelling their growth
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