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Operators grapple with the challenges of adding veg-centric entrees to the menu.
Bartenders put in the effort and leave out the booze to craft options for the nondrinking crowds.
With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point.
Operators in two urban food halls have found that the profits and brand recognition of signature beverages make adapting them to smaller digs worthwhile.
With the move toward a more “natural” definition of health, diners are warming in their reception to animal fats, suggest the trends that Technomic and RB predict.
As storage space contracts, chains are getting resourceful with everything from shelves to ceiling height and inventory.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
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
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.