Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Soup is not only a stand-alone meal but it can also be utilized as a labor-saving ingredient in recipes
The barbecue concept intends to broaden yet simplify its menu and procedures, with women as a key target.
In addition to menu staples like wings and hot-and-spicy chicken sandwiches, operators can kick up menus by incorporating hot sauces into an array of dishes.
Traditional holiday staples will always be a draw for customers, but operators need to think creatively to differentiate themselves from competitors and drive higher guest checks.
The polished concept is shifting to a menu of made-from-scratch Mediterranean specialties that promises health as well as flavor.
The chain is testing its latest attention-grabbing product amid fierce competition for consumers’ attention, say RB’s The Bottom Line.
The chain said it has met its goal of eliminating antibiotics from its chicken supply.
The Mexican fast-food chain is rolling out its vegetarian menu nationwide as it defends itself from a plant-based incursion.
As he developed the Cooper’s Hawk menu, Matt McMillin sought to upgrade recipes and ingredients. He worked menu section by section, working his way through.
The burger chain said it plans to add the daypart systemwide next year as it seeks to bolster sales.
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