Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Full-service operators move sweets beyond the after-dinner niche to capture sales.
Pandan is one of the ingredients starting to pop up in independent restaurants.
Customers say they’ll spend more on these foods at restaurants.
Drum up interest and tap into trends with short-term drink offerings.
These six recipes fit the bill for big catered events to seasonal lunches or dinners to holiday meals that call for festive desserts.
The 6,000-square-foot restaurant at the chain’s new Chicago headquarters will feature a selection of global menu items.
Comfort and familiarity may be much stronger factors at lunch, while novelty and buzz can be powerful dinner hooks, new information shows.
As it proliferates, the tasting menu grows up.
Many current trends will continue to grow next year, per the National Restaurant Association’s annual What’s Hot forecast, which brings global influences to the forefront.
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