Continue to Site >>>

food

Food

Clean-label chicken takes menus in a new direction

 Sponsored content from our partner Pierce Chicken on Oct. 16, 2017

To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

Emerging Brands

Danny Meyer does fast-casual pizza

 By Heather Lalley on Oct. 17, 2017

Unlike similar concepts, Meyer isn’t trading on three-minute pies.

Food

From fancy to fast casual

By Benita Gingerella on Oct. 18, 2017

Upscale concept The Nomad adapts its popular chicken entree for fast casual.

Food

2017 Clean Plate Awards: Staff picks

By Kathleen Squires on Oct. 18, 2017

The Restaurant Business staff’s Clean Plate picks showcase several notable trends, including a love of comfort foods.

Food

Boosting seafood sales with approachable dishes

Sponsored content from our partner High Liner Foods on Oct. 23, 2017

For operators who want to harness this trend and increase their seafood sales, one surefire way to do so is by making the menu options more approachable.

Food

Ethnic street foods spice up breakfast menus

Sponsored content from our partner Mission on Oct. 23, 2017

More and more, breakfast diners are seeking the kinds of global flavors and less-familiar preparations that food trucks have brought to the fore.

Consumer Trends

What flavors do consumers want now?

By Brett Dworski on Oct. 24, 2017

Diners continue to seek spicy flavors and out-there combinations.

Operations

Chipotle revises its turnaround plan

By Peter Romeo on Oct. 25, 2017

The updates include changes in the chain's catering program, new digital enhancements, and a contribution from a Starbucks veteran who's been brought onboard.

Consumer Trends

7 trends that will shape restaurants in 2018

By Winsight Staff on Oct. 27, 2017

As the restaurant business continues to meet hurdles and headwinds in the current year, these forces will steer the industry in the next.

Consumer Trends

6 ways the global restaurant market is a small world

By Peter Romeo on Oct. 31, 2017

Attendees of the Global Restaurant Leadership Conference learned how the global market varies from region to region, but in other respects is a small world. Here are some of the overseas trends that might sound familiar to U.S. operators, though sometimes with a twist.

  • Page 227