A smokin’ hot sandwich

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

In the heat of a culinary competition, menu trends come to life

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.

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.