Continue to Site >>>

Menu

Food

6 limited-time salads freshen up menus

 By Patricia Cobe on Jun. 05, 2017

The arrival of spring produce is inspiring operators to toss together new entree salads.

Food

5 fastest-growing pizza ingredients

 By Lizzy Freier on Sep. 11, 2017

See which toppings and crust types are cresting on this indulgent favorite.

Food

Pie Five adds toasted sandwich melts

By Restaurant Business Staff on Nov. 10, 2017

The four sandwiches are available for dine in and delivery.

Food

3 menu trends trickling down from indies

By Patricia Cobe on Feb. 20, 2018

Chains, put these ingredients on your culinary radar.

Food

Will these local favorites be the next big thing?

By Peter Romeo on Nov. 08, 2016

The culinary world didn't know about lobster rolls or hot chicken until those regional specialties were embraced by the restaurant mainstream. Will these peculiar favorites be the next local dishes to catch fire?

Operations

Fine-tuning guest feedback

By Kelsey Squire on Feb. 14, 2017

The Pei Wei kitchen takes menu testing out of its headquarters and into guests’ hands, reducing corporate bias, says Clay Dover, CMO of the P.F. Chang’s offshoot.

Food

4 fastest-growing proteins on menus

By Lizzy Freier on Jun. 12, 2017

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Food

Cheesecake Factory expands brunch service

Oct. 05, 2017

The chain will now offer its Sunday brunch menu on Saturdays, too.

Food

Great American Cookies debuts Premium Double Doozies

By Restaurant Business Staff on Nov. 15, 2017

The Double Doozies will be available in three flavors.

Food

Red Lobster launches a globally-accented snack menu

By Patricia Cobe on Apr. 24, 2018

The chain takes a 180-degree turn from its popular “endless” deal promoting all-you-can-eat shrimp.

  • Page 61