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Regional barbecue is moving into the national arena, with fast casuals leading the way.
Starved for growth at other mealtimes, as companies battle to change how American's start their day, who will win the day?
A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.
As a member of the judging panel for the second annual FARE Culinary Competition, senior editor Pat Cobe shares the trends.
Portability and speed feed the morning customer, boosting the popularity of grab-and-go items.
“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.
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
Ideas from the field you may want to borrow