5 plant-forward recipes that use just 1 dish

These five recipes tap into the plant-forward trend.


7 new items rolling out on restaurant menus this summer

Seasonal ingredients and timely tie-ins are powering chain menus right now.

Until recently, there was no such thing as so-called interfaith meat, Advice Guy says.

A deeper dive into a modern breakfast-and-lunch-only concept, which made Restaurant Business’ Future 50 list for 2018.

Keep an eye on the latest food and drink trends that emerged at Winsight’s Restaurant Directions conference.

Operators are creating signature breads and selling them as appetizers.

The fast-casual chain is adding six items to its New York test kitchen, including milkshakes and avocado tostadas.

The Pickle Fried Chicken sandwich is a limited-time offer that will be “gone for good” once it’s over.

The company says it will serve only chicken raised without human antibiotics by 2022.

With all the pizza competition out there, here’s how operators can capture a bigger slice of the pie.