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The company plans to use tomatoes grown in greenhouses or hydroponic farms by 2019.
Meat-heavy items ranked high among consumers, who revealed the limited-time offers they were most likely to purchase last month.
Similar flavors and ingredients are cutting across foodservice menus and retail shelves.
Technomic research reveals the top flavors and ingredients in the salad bowl.
Spring is bringing a bounty of fresh ideas to the salad menu, despite the romaine lettuce scare.
This spring, chains such as Dunkin' Donuts and Chili's are promoting glaringly unhealthy dishes.
One out of every four orders included the LTO, which helped the chain compete in a tough market.
Operators are adding meatless burgers, noodle-less noodles and more to cater to growing preferences for healthy items.
Chains are exploring fresh categories and foods to meet the demand for anytime eating.
Changing tastes are driving more nuanced demands from pizza fans.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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.