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Food trends and recipes to keep menus fresh
The new menu item is compliant with Whole30 and paleo diets.
The limited-time offer stuffs a version of the popular snack with cheese and pepperoni.
For the modern hotel guest, three meals a day simply isn’t the norm. Today’s customers eat additional snacks at least once a day, and sometimes more.
Beyond Beef meatballs are debuting as a permanent menu item at the fast casual.
The barbecue ribs concept is trying four plant-based dishes that are traditionally made with beef or other animal proteins.
The chain said it has met its goal of eliminating antibiotics from its chicken supply.
Traditional foodservice operations are borrowing ideas from the successes of food trucks to help stand out.
For operators that want to add authentic flavors, using authentic ingredients is key. Using California Hispanic-style cheeses helps enhance the flavor of dishes.
As he developed the Cooper’s Hawk menu, Matt McMillin sought to upgrade recipes and ingredients. He worked menu section by section, working his way through.
Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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