innovation

Food

Butter innovation spreads across menus

Behind the Menu: Restaurants are elevating butter with creative flavors, formats and service, proving that a simple ingredient can set a menu apart and add value.

Operations

From one truck to double-digit growth, Van Leeuwen Ice Cream never sways from its mission

A hands-on approach, strict sourcing standards and a focus on flavor innovation have powered growth and fandom around the U.S.

The buffet chain replaced a 20-year-old tech stack with a more modern system from Qu that could support its growing off-premise business and set it up for the future.

Guest feedback prompts the fast casual to add more “wow” to the menu with innovative flavors and ingredients.

Combining operational ease with strong consumer appeal, pasta is a go-to foundation for innovation.

Taco Bell, Wendy’s and Blaze Pizza are pushing new products out of the pipeline at a fast and frequent clip to excite younger guests and bring more of them through the doors.

Restaurant Rewind: The latest bankruptcy filer started off as a rule-breaker that had the business talking.

Questions abound about this new-to-the-industry technology. Here’s a look at what we know about artificial intelligence, and what we don’t.

The remodeled NYC location gives guests a chance to sample and provide feedback on new menu items before they roll out systemwide.

The move is the latest sign that relations are thawing and contract negotiations may soon begin.

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