Breakfast forward

Portability and speed feed the morning customer, boosting the popularity of grab-and-go items.


Eggs Benedict gets skinny

“The Healthy Benedict is selling better than regular eggs Benedict on weekdays, and the two are even on weekends."

The chain vows to remove artificial colors, flavors, sweeteners and preservatives over the next two years, a reflection of the growing distaste consumers are showing for such ingredients.

Take a melting-pot population, add chefs who’ve trained and cooked elsewhere before coming back to the area, and you have the ingredients for a trend-setting restaurant city rife with ideas.

BloombergBusinessweek opens the doors to the chain’s test kitchen to reveal the innovation team’s source for ideas and how a product goes from prototype to promotion.

A steakhouse cuts food costs by substituting an underutilized cut of beef for filet mignon.

The British restaurant scene is booming, according to Peter Backman, an annual visitor to the National Restaurant Association Show in Chicago. Backman sat down with Senior Editor Pat Cobe to share some other insights into what's trending in the U.K. Did someone say "fast casual"?

Senior Editor Pat Cobe shares 10 business-building food and beverage trends she spotted at the show.

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.

Hot smoked salmon and housemade relish give bagels and lox a different twist for restaurant menus.