Consumer Trends

What’s hot in Arizona

One thing restaurant industry folks always want to know when traveling is where to eat. As operators descend on Scottsdale, Ariz., for the Restaurant Leadership Conference, they’ll find a plethora of new options for dining out—and for stealing a few ideas. Here are four places to scope out:

Pizzeria Bianco. Located in Phoenix’s Town and Country area, the second outpost of the pizza joint from James Beard Award winner Chris Bianco features an extended menu with pastas and entrees in addition to artisanal pizzas. In her book The Mozza Cookbook, chef Nancy Silverton describes the concept as a “mecca for the pizza obsessed.”

The Yard. This motorcycle-shop-turned-restaurant-complex from Phoenix-based Fox Restaurant Concepts houses two restaurants, with a coffee shop to come. It launched in February 2013 with Culinary Dropout, the second spot for the company’s gastropub concept. Little Cleo’s Seafood Legend opened soon after. The Yard also boasts a large space for outdoor entertainment.

Binks Midtown. Phoenix is home to the latest venture from chef Kevin Binkley of Binkley’s Restaurant and Cafe Bink. The contemporary American restaurant offers small plates, salads and entrees with a focus on seasonal ingredients and nontraditional flavor combinations, such as sweet-and-sour sweetbreads nuggets and sand dabs with almonds.

Food Truck Caravan. Saturday nights in Scottsdale, up to 15 food trucks gather, slinging everything from Dutch-Indonesian satay to Southern comfort food. Designed to promote the local street-food movement, The Caravan (with 35 food trucks in all) provides seating, live music and other amenities such as misters to beat the heat.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Crumbl may be the next frozen yogurt, or the next Krispy Kreme

The Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next.

Technology

4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.

Financing

High restaurant menu prices mean high customer expectations

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.

Trending

More from our partners