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menu trends

Operations

4 big questions raised by the National Restaurant Association Show

Reality Check: The industry's largest gathering provided nearly everything an operator could want, but it posed some tough questions as well.

Food

Top food and drink finds at the National Restaurant Association Show

If you’re looking for the next menu must-have, RB editors did the legwork, tasting our way through the Show. These are our picks.

Taste Tracker: Chocolate is for drinking at Starbucks and Shake Shack; Bennigan’s and Lazy Dog craft cocktails; Subway’s latest sandwich refresh; Modern Market embraces summer; and more menu news of the week.

Operators take a cue from QSRs, promoting early evening specials, breakfast and dinner bargains, and other inflation-fighting deals.

Common themes of inflation, simplicity and familiarity are driving menu development around the world, finds Technomic.

Rhode Island's Plant City is dedicated to veg-focused food and drink at four chef-inspired eateries, a marketplace, bakery and bar.

State of the Plate: Chefs at all levels are adding more crunch to items to give them contrasting textures, using everything from chia seeds to crispy chicken skin.

Cheba Hut, Velvet Taco, TGI Fridays feed the munchies; bowls trend at Dos Toros, Ghenghis Grill, Sweetfin; Papa John’s riffs on pizza; beverages rule at Corner Bakery and Tropical Smoothie Cafe.

Celebrity chef David Chang and other industry leaders share their take on the culinary currents moving restaurant menus forward.

New bar bites and handcrafted cocktails draw guests to lighter fare at the meat-centric Brazilian churrasco chain.

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