Emerging Brands

Indian food is finally carving a niche among U.S. fast casuals

Several forces are coming together to push Indian mainstream through the fast-casual model after years of fits and starts. But the major players are going slow, following a path of smart growth.


NYC's foie gras ban is overturned

The 2019 city law outlawing the delicacy violates a state measure prohibiting urban areas from legislating what farmers can grow. The ban was originally scheduled to take effect on Nov. 25.

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

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.

Flighty may best describe the 2014 restaurant customer. End-of-year trend predictions revealed that he or she may be seeking adventurous flavors on one visit, value on another.

We keep hearing about Americans’ increasingly sophisticated palates, but how adventurous are today’s restaurant customers? While some are eager to experiment with new flavors and cuisines, there’s a counter-trend toward back-to-roots comfort foods, reports Technomic’s American Express MarketingBriefing. And according to Mintel’s Innovation on the Menu: Flavor Trends, some familiar flavors are leading the pack.

The Park City Area Restaurant Association (PCARA) held its fifth annual Savor the Summit—one of the world’s longest dinner parties—on Saturday, June 23.

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