The Restaurant Business editorial staff and industry experts weigh in on important topics and trends

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Restaurateurs should be the loudest advocates of the foreign-born.
Peter Romeo's Reality Check
Restaurateurs should be the loudest advocates of the foreign-born.
No one has pegged the cause of restaurant traffic and sales meltdowns. The consensus holds that restaurant prices are likely a factor, yet there’s no proof.
Pat Cobe's Taste Tracker
Three months after the Cantina opened, here’s what a non-millennial customer found.
Restaurants are piggybacking on the day’s bargain-hunting mania with some kind of deal—many of which extend throughout the weekend and the holiday season.
Kelly Killian's Consumer Beat
Is a restaurant a restaurant if merriam-webster.com doesn't say it's so? some of the Future 50 chains barely fit the traditional restaurant description.
Despite this push to make America’s chains great again, operators still are fighting to unshackle themselves from the notion of a one-size-fits-all model.
Sara Rush's Token Millennial
Many cocktail-focused restaurants are training their bartenders to concoct booze-free beverages that are just as complex as those that leave guests tipsy.
The successes or failures of one big fast-casual brand have the ability to drastically shift results.
Justin Massa's Buzz Busters
Given the staggering increase in year-over-year sales, one might expect there to be a corresponding uptick of mentions of chocolate hazelnut spread on menus, but in fact the number of menus that mention chocolate hazelnut spread has remained right around 2 percent of all menus for the past year and a half.
“Artisanal toast is taking the nation by storm,” reads a recent headline from Eater.com. Meanwhile, Food Genius reports that less than 1 percent of nearly 60 million menu items mention the word “toast.” That’s quite a discrepancy. How can something that is supposedly taking the nation by storm be listed as a menu item less than 1 percent of the time?