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Consumer trends, insights and preferences
With the Super Bowl fast approaching, here are the chains with the most-craveable chicken wings, according to Technomic consumer data.
Despite struggles for the segment, consumers have their favorites for special occasions and other dining trips when an experience is paramount.
Successful new menu items should combine plant- and animal-based ingredients, rather than going fully vegetarian or vegan, to appeal to the widest pool of diners.
Few chains embody the blend of service and convenience reflected in this year’s consumer favorite.
Millennial parents visit restaurants more than any group, and they spend more, too, according to Technomic.
More diners are ordering sides, appetizers and small plates at restaurants. See five more trends from this menu part and how operators can leverage them.
Blind consumers say the cards are discriminatory because Braille versions aren’t available.
Third-party delivery platforms are well-positioned with ample delivery partners and robust marketing strategies to help restaurants get set up for success.
Consumers are becoming more health conscious as they seek food with health benefits of plant-centric dishes, concentrating on protein and flavor of foods.
Restaurants are a hot spot for the transmittal of flu germs. Operators need to take extra measures to maintain a healthy environment when flu virus is active.
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