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Food

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

 By Patricia Cobe on Apr. 14, 2022

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

 By Jonathan Maze on May 24, 2018

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

Food

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.

Seaweed: The ocean's vegetable

By Restaurant Business Staff on Mar. 15, 2002

Seaweed is the ocean's top vegetable crop.

Midnight madness

By Restaurant Business Staff on Sep. 15, 2005

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

Creative menu writing

By Restaurant Business Staff on Nov. 11, 2006

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

EMERGING CUISINES: North African Crossroads

By Restaurant Business Staff on Jun. 01, 2008

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

Mexican vanilla: Origins and cultivation

By Restaurant Business Staff on Dec. 01, 2009

One of our recent research trips was to the Mexican state of Veracruz. Throughout our travels, the rest of the research team and I have been taking notes, photographs and videos to document the ingredients, techniques, dishes and traditions of the many different countries and places in Latin America.

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