cuisine

Famous Dave’s is having an identity crisis

By Jonathan Maze on May 24, 2018

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

Consider the classics

Sponsored content from our partner AdvancePierre® Foods on Nov. 01, 2016

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.

Emerging Brands

The Future 50 2010

By Restaurant Business Staff on Jul. 28, 2016

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

Food

Chefs dish on the rise of Houston's culinary scene

Jun. 02, 2014

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.

Get in shape - now!

By Restaurant Business Staff on Mar. 11, 2006

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.

Ideation: Poultry in Motion

By Restaurant Business Staff on Aug. 07, 2007

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

Emerging Cuisines: Basque

By Restaurant Business Staff on Oct. 01, 2008

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

Won’t you be my regular?

By Restaurant Business Staff on Aug. 01, 2010

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.

Consumer Trends

Regional American cuisine takes root on menus

Nov. 21, 2011

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.

Food

The clockless sandwich

By Patricia Cobe on Oct. 01, 2012

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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