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Operations

Operators are ripe with uncertainty over avocado ban

 By Heather Lalley on Feb. 17, 2022

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.

Food

Wendy’s is introducing a hot new breakfast sandwich

 By Jonathan Maze on Feb. 02, 2022

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.

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.

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

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.

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.

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