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On a busy night at Houston's in Manhattan, the server approaches with menus, a wine list, and something new.
Drink up, my fine friends.
Appetizers mean more than just holding a customer over until the main course arrives.
It just may be the most under-exploited category on morning menus.
Cigar smoking has plateaued, at least in terms of media obsession.
Imagine fried chicken without mashed potatoes and corn; or ordering a burger, hold the fries; or how about fish on a plate, no rice.
Childrens' opinions are a powerful part of the dining decision, not only for fast-food restaurants, but also for casual-dining chains that appeal particularly to families.
Poultry is pulling its head out of the sand and strutting its stuff.
What's new again? Big juicy steaks, burgers, and prime rib. After years of eating less of the stuff, Americans have stopped beefing about health woes and started indulging again.
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