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Food

Cabbage is getting its day in the sun

 By Nancy Kruse on Feb. 01, 2022

State of the Plate: The humble vegetable has become an unlikely star of dishes. And chefs are also finding new ways to spotlight squash.

Food

Arby’s says it has the spiciest sandwich in the QSR business

 By Jonathan Maze on Jan. 10, 2022

The sandwich chain is rolling out its “Diablo Dare” sandwiches, either brisket or chicken, which is apparently so spicy that it comes with a free Vanilla Shake.

Consumer Trends

Grubhub and DoorDash reveal the top delivery trends of 2021

By Patricia Cobe on Dec. 15, 2021

Data from the third-party companies provides a snapshot of what consumers ordered from restaurants in the last year—and what fell from favor.

Food

Analysts expect a broader test of McDonald’s McPlant burger next year

By Jonathan Maze on Dec. 14, 2021

The plant-based sandwich is apparently performing well in a limited, eight-store test. But it could still be some time before the product appears on nationwide menus.

Food

Introducing RB’s new menu trends columnist, Nancy Kruse

By Jonathan Maze on Dec. 01, 2021

From the Editor: Subscribers will get access to the menu maven's State of the Plate column every month as part of our broadening menu coverage.

Financing

Can a salad chain become the next big thing in the restaurant business?

By Jonathan Maze on Dec. 01, 2021

A Deeper Dive: Nancy Kruse, the new menu trends columnist for Restaurant Business, joins the podcast this week to discuss whether Sweetgreen can find enough salad demand to grow big.

Food

Why one meat-loving restaurant owner is on the plant-based bandwagon

Sponsored content from our partner Incogmeato® by MorningStar Farms® on Nov. 22, 2021

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to allof my customers.”

Food

Make every menu crown worthy (and boost check averages)

Sponsored content from our partner Consorzio del Prosciutto di Parm on Oct. 28, 2021

Consumers are increasingly interested in premium, high-quality ingredients when dining out. For operators, it can be a challenge to meet that need—but Prosciutto di Parma makes it easy.

Food

Shareable dishes offer exciting options for group dining occasions

Sponsored content from our partner King’s Hawaiian on Oct. 04, 2021

Shareable menu items are perfect vehicles for customers to try new flavors and ingredients, and they can accommodate a variety of dining occasions, including between-meal snacks, happy hours and holiday parties, as well as traditional brunches, lunches and dinners.

Food

Chipotle launches smoked brisket nationwide

By Heather Lalley on Sep. 21, 2021

The rollout follows a 64-unit test of the new protein late last year. The brisket is smoked, charred on the grill and seasoned with smoky peppers and other spices.

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