Best practices for menu planning success

Whether dining in or dining out, there’s one mantra that holds true—life’s too short for soggy fries. That’s why it’s key for restaurant operators to ensure their fries are standing up to current chal...


Test of virtual brands reveals both promise and problems

As the popularity of delivery-only concepts continues to grow, RB editors tried four of them to see if they live up to the hype.

After a limited test, the chain is rolling out the new chicken variation nationwide for a limited time—its first riff on its most popular protein in nearly 30 years.

With menu development broadening beyond marketing and R&D, the top-to-top conference will feature a number of sessions aimed at giving other members of the C-suite the smarts to participate.

The investor has ignited a proxy fight against the burger giant over the treatment of pigs. But the company is wondering why Icahn isn’t making the same recommendation to a pork supply business he owns.

Nearly a week after the U.S. halted avocado imports from Mexico, restaurant operators around the country are counting how much supply they have left and figuring out what to do next.

The Hot Honey Chicken Biscuit is the first new product in the morning lineup since the daypart was introduced two years ago. The chain is also introducing a Hot Honey Chicken Sandwich.

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

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.

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

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