Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Change up the ingredients and portion size, and pasta can serve as an appetizer, entree, side or shareable.
Mardi Gras falls on March 5 this year, so there’s still time to join in the festivities with a New Orleans-inspired menu.
Valentine’s Day falls on a Thursday this year, but many operators are capitalizing on the holiday by offering celebratory menus through the weekend. Why not add a themed drink, dessert or appetizer to your menu, using one of the recipes here?
Oscar nominations were announced earlier this week, and the Feb. 24 telecast is just a few weeks away. Why not add to the festivities with an award-winning spread?
New year’s resolutions to eat healthier are still fresh in consumers’ minds. Help guests meet their goals with these five better-for-you recipes.
At Restaurant Business and FoodService Director we have great respect and admiration for all the creativity that comes out of restaurant and noncommercial kitchens.
As consumers continue to seek authentic dishes, regional ingredients are impacting menus along with global cuisines. To tap into America’s culinary roots and flavors, start with these five recipes.
Hearty dishes with ethnic roots make good cold-weather additions to the menu.
Soup weather is here, and what better way to chase the chill than with warm bowls of comfort.
With colder weather moving into many parts of the country, customers are craving warm, comforting dishes to beat the chill.
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