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Satisfy sandwich cravings with spicy flavors and seasonal ingredients

By innovating on this familiar format, restaurants can pique consumers’ interest—and keep them coming back for more. Check out a few ways to update the sandwich menu with these current sandwich trends


Upgrading soups for summer with fresh toppings

Check out these ways that unique toppings can help boost soup’s appeal.

Check out what's trending in the world of soup to prep for the warm season.

Check out these four ways to turn summertime street food faves into conveniently portioned soups.

Operators are tapping seasonal ingredients and holiday flavors to create new dishes.

In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats.

These days, fussy consumers—and chefs—want local and/or seasonal fruits and vegetables on the menu, often along with the name of the farm.

Ingredients that are a hop, skip, and jump from a restaurant's back door inspire out-of-this-world dishes. Chefs, farmers, and customers all reap the rewards.

We’ve asked America’s evangelists of “Roadfood,” the authors of the indispensable guide of the same name, to design four custom-made, mouth-watering vacations just for Restaurant Business readers. So clear your calendar and top off the tank. It’s time to take a road trip.

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

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