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The barbecue ribs concept is trying four plant-based dishes that are traditionally made with beef or other animal proteins.
Here's what's simmering while the industry is busy summering.
The chain's longtime leader foresees changes for a concept that has been careful not to move with every market ripple.
Madi Butler will spend 50 days this summer traveling from dining destination to dining destination by train, part of an effort to popularize that mode of transportation. Restaurant Business caught up with her during a stop in New York City.
Adding unique flavors to menus is as easy as 1-2-3.
These are nine trends that helped shaped Technomic's Top 500 chain restaurants in 2018.
Cold is hot among caffeine-seeking consumers.
New research shows America is still on top, but with plenty of challenges.
Restaurant Business team members name their favorite dishes of the year.
The first two days of the Global Restaurant Leadership Conference provided insights into a number of the dynamics reshaping the worldwide restaurant industry. Here’s a sampling.
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