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cuisine

Food

The pandemic reshaped menu innovation. Here's what's next.

Celebrity chef David Chang and other industry leaders share their take on the culinary currents moving restaurant menus forward.

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.

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.

The concept will see how its Asian-flavored American comfort foods will fare in the nation that inspired it.

Seaweed is the ocean's top vegetable crop.

Restaurants are offering late-night menus to please night owls who want exciting food and drink into the wee hours.

Consultant Gregg Rapp, a menu engineer based in Palm Springs, California, critiques some variations on the traditional menu nomenclature.

The strategic location of Morocco, Tunisia and Algeria along the NorthAfrican coast has played a major role in their culinary legacy.Although the three...

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