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cuisine

Food

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.

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.

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.

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.

Here are some of the ideas, trends and smart strategies we heard that could help all foodservice operators, regardless of their channel.

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