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Chick-fil-A

The most important meal of the day? Chicken chain Bojangles' files for IPO on breakfast strength

 Apr. 07, 2015

The fried-chicken chain registered Monday for an offering, citing its strength at breakfast as a key competitive advantage.

Food

4 menu items chains are testing out

 By Sara Rush Wirth on Aug. 31, 2016

National chains are breaking from their traditional offerings to see if diners will bite these new dishes.

Top 500 Chains

Chick-fil-A

Jun. 12, 2017

Perennially one of consumers’ favorite chains, the chicken brand launched an ordering app and continued its clean menu push

Crepes

By Restaurant Business Staff on May 05, 2008

Crepe carts are showing up on city streets and savory crepes are showing up on diners’ plates. The thin French pancakes that rose to popularity late last century seem to be making a comeback—both as restaurant concepts and menu items.

Zengo's Latin-Asian tour

By Patricia Cobe on Mar. 01, 2013

Richard Sandoval’s Zengo launched a Test Kitchen series last fall to explore different cuisines. The most recent promotion focused on Argentina and the...

Johns Hopkins votes to ban Chick-fil-A from campus

Apr. 27, 2015

Students voted to ask the university’s administrators to prevent the chain from opening a location on campus.

Consumer Trends

Top 10 most welcoming chains for solo diners—and 5 that still have work to do

By Sara Rush Wirth on Dec. 15, 2016

A look at the top chains winning with solo diners—as well as those scoring high with most consumers but missing the mark when it comes to dine-alone guests.

Marketing

Restaurants take on the meal kit boom

By Lisa White on Aug. 15, 2017

Operators are offering their own versions of meal kits, serving up bundled family meals that often have an off-premise bent.

Banh Mi Sandwiches

By Restaurant Business Staff on Apr. 29, 2009

Complex flavors and varied textures are what make a good sandwich, great. That is why the Vietnamese bahn mi, a toasted baguette filled with savory meats, rich pate, fresh herbs, chilies and pickled vegetables, has been rising in the ranks as chefs create their own versions or remake the classic.

Meet the chef: Mike Barbera

By Restaurant Business Staff on Mar. 21, 2013

To get out of the root-vegetable rut, Mike Barbera, director of food and beverage for ’wichcraft, the 16-unit artisan sandwich concept founded by Top Chef judge Tom Colicchio and partners, puts out spring teasers with ingredient-driven daily specials.

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