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Here’s what consumers are craving this barbecue season.
For restaurant operators looking for ways to add umami to their menus, there are several ingredients that help do so in delicious ways.
Consumers continue to be warming to the idea of trying new foods and flavors, and looking at food trends making their presence known for 2018, that doesn’t seem to be changing.
Operators continue to seize the opportunity to raise the bar on cheese in a variety of ways.
From regional American to ethnic versions and spicy to sweet variations, here are the barbecue sauce flavors on the rise, according to Technomic data.
Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.
Gen Z dominates college campuses these days. Here’s what consumers in that age group are increasingly interested in ordering—and what they’re snubbing.
Global relishes are poised for growth as operators increasingly use condiments to differentiate.
You can’t go wrong with classic beef patties and cheeseburgers, but this month’s marketing tie-in provides an opportunity to try something a little different.
Maple flavors are growing at lunch and dinner and in beverages.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.