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Consumer trends, insights and preferences
The U.K. operations of each have been targeted by two environmental activists overseas. The oldest of which is 9.
Do most guests prefer to order online or in the restaurant? From a third party or the restaurant's website? Here's what operators need to know.
These types of venues have both posed a threat—as well as an opportunity—to traditional brick-and-mortar restaurants. So where do they stand with today’s consumers?
They might be on meal plans now, but these consumers represent restaurants' future dining set. Here's what operators need to know about their habits and preferences.
See what diners are saying about the sector as restaurants look to revitalize.
Consumers are clearly interested in more veggies at the center of the plate—but that doesn’t mean meat is losing favor. So what’s resonating with meat eaters?
Operations that combine food, drink and activities are gaining nighttime fans.
The meat-centric chain has lifted the napkin off its first “megetable,” the carrot-like (but turkey-based) Marrot.
Whether blue or red in 2020, they’re against extending menu labeling.
Consumers were tempted by the combination of flavors and ingredients in these limited-time offers.
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