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cuisine

Financing

Famous Dave’s is having an identity crisis

The barbecue chain is looking to evolve, both as a casual dining chain and a takeout concept.

Food

Consider the classics

Some comfort foods are so popular that they’ve become menu must-haves. Fried chicken, meat loaf, steak, ribs—these are enduring customer favorites, and sure-fire bestsellers for restaurant operators.

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

Take a melting-pot population, add chefs who’ve trained and cooked elsewhere before coming back to the area, and you have the ingredients for a trend-setting restaurant city rife with ideas.

For those who fail to tend to their own health as carefully as they tend to their business, the scenario can be a dangerous one.

Chefs flock to chicken, turkey and other birds for inventive, crowd-pleasing dishes.

Cooking with an indpendent spirit.The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history,...

Customers who keep coming back are worth a lot more than just their contribution to the bottom line. Here’s how to go get them—and keep the ones you have.

The broad category of "traditional North American" has grown by 26% since 2008 and is now the most popular cuisine type listed on menus, according to Mintel Menu Insights, a resource that tracks flavor and ingredient trends in leading chain and independent restaurants.

The limitless possibilities of making a meal between two slices of bread have catapulted the sandwich into new menu territory. Breakfast and lunch sandwiches still dominate, but these days, bars and late night menus are featuring mini ethnic sandwiches and full-service restaurants tout overstuffed dinner-size versions.

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