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

future glass ball
More channels means more competition and a rethinking of the industry.
Peter Romeo's Reality Check
As off-premise continues to grow, an omnichannel approach may be on the horizon.
The restaurant industry has a unique perspective on the immigration issue. The trade is built on immigrants the way the auto industry depends on tires.
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
More channels means more competition and a rethinking of the industry.
In the last few years, the build-your-own Chipotle-style fast casuals really hit their stride, expanding into almost any type of cuisine people could think of.
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?