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Food trends and recipes to keep menus fresh
As employees begin to trickle back to the workplace, restaurants are revamping catered lunches to meet today’s demands.
Restaurants are featuring branded products in breakfast sandwiches, burgers and more.
The chain is the latest to jump onto the fake meat bandwagon, which is rolling again after a pandemic-caused hiatus.
The popular bowl trend continues to surge with new combinations of ingredients.
According to Technomic’s 2019 Burger Consumer Trend Report, 55% of consumers say they eat burgers at least once per week.
When COVID-19 forced the foodservice team to make some changes, they quickly crafted experiences that could rival dining in.
As they reopen, restaurants are getting slammed by the high cost of meat and seafood. Is relief in sight?
Restaurants offer both dine-in and to-go packages to celebrate dad.
The breakfast item, made with Impossible Sausage, shows that chains are slowly returning to normal following the pandemic.
Consumer demand for global cuisine shows no signs of slowing down. As patrons become more acquainted with international fare, they’re looking to expand their palates.
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