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Chefs and R&D teams are launching new menu items at a fast clip. Here’s a roundup of the most recent introductions and menu news.
The fine-dining staple will be outlawed in 2022.
A roundup of items that are in the works or launching in chains.
The bakery-cafe chain is launching a new line with the addition of warm grain bowls.
Its namesake brand will focus intently on dinner, a bid to build on the success of a new chicken line, while the parent operation tweaks Holler & Dash and works with Punch Bowl Social.
Chain restaurants are required to flag menu items that contain at least 2,300 milligrams of sodium per serving.
The barbecue ribs concept is trying four plant-based dishes that are traditionally made with beef or other animal proteins.
At a time when many chains are searching for a magic bullet, the venerable casual-dining brand has found a reinvigoration takes time and a multitude of efforts.
The dish will be offered as a snack, a side for lunch and dinner, and as a catering option.
Operators are tempting customers with cool sweets to lick, sip and spoon up.
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