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Foodservice operators can now offer the plant-based tenders as a chicken alternative.
The coffee chain said the shift to plant-based products has been “dominant” and is testing a location with nothing but plant-based food.
Suppliers and operators are moving past burgers and breakfast meats to grow along with the plant protein trend.
How the fast casual differentiates its version of this low-carb menu star.
Editor’s Roundtable: As plant-based meats return to restaurant marketing, RB editors discuss the products’ potential popularity.
After four years of R&D, the chain’s signature veggie burger is ready for its debut on the core menu.
What was a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.
Restaurants are adding more plant-forward choices to menus in response to demand.
See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.