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Beverage trends spilling into the restaurant industry
Chains use funky cocktail rims to excite guests and add flavor.
Operators in two urban food halls have found that the profits and brand recognition of signature beverages make adapting them to smaller digs worthwhile.
Drinks like cheese tea are making waves stateside.
On-trend flavors can help drive interest—and sales—at the bar.
Get with the program and diversify your offerings.
Restaurant operators in California are learning how to cope with the water shortage. Here’s what you can learn from them.
Not all chains are willing to turn their backs on high-margin sodas. Instead, some are giving on customers who are big purchasers more reasons to buy.
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