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10 sandwich sales drivers
Maggiano’s recently ramped up its brunch offerings and delivery/takeout options to attract more off-peak and off-premise customers.
This menu item was developed to “set the table” for Dunkin’ to offer healthier items, says Mike Brazis, director of culinary innovation for the chain.
Limited-time offers that tie into the seasons often turn into top sellers.
Female consumers are especially drawn to cheesy items, ordering LTOs featuring cheese more often than men, says Hallow of Technomic.
Items with a Vietnamese accent are impacting the menus of Asian concepts as well as more mainstream restaurants.
Turducken, a Louisiana specialty featuring a deboned chicken stuffed into a duck stuffed into a turkey, is the inspiration for this sandwich from Potbelly.
Firehouse downsized all the subs on its menu, with the mini sandwiches coming in at under 500 calories and starting at $3.99 in price.
Carl’s Jr. plays up sourcing and cooking technique in its description of the Hawaiian Charbroiled Chicken Sandwich with the phrase “features a charbroiled 100% antibiotic-free chicken breast fillet.”
Crispy, cheesy foods are craveworthy, and this sandwich from Ruby Tuesday covers all bases.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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
Ideas from the field you may want to borrow