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Food trends and recipes to keep menus fresh
The fast-casual chain plans to add a new meat-free item in every menu category by the end of next year.
Going beyond beef and chicken, experts are looking to science and nature.
Here's how some operators are getting customers on board with emerging cuisines.
The National Restaurant Association, in partnership with Technomic, reveals the year’s biggest menu and foodservice game-changers.
Many chains are playing to diners' diet resolutions, while a few are offering a chance to indulge.
It’s tough for any one concept to stand out from the rest. But for national brand partners looking to team up with a winner, Spurrier’s Gridiron Grill offers great potential.
By innovating on this familiar format, restaurants can pique consumers’ interest—and keep them coming back for more. Check out a few ways to update the sandwich menu with these current sandwich trends
The chain will debut a sandwich made with Impossible Sausage as it works to bolster its own breakfast business.
Hear how the concept is keeping up with the tastes of today’s diners.
On-trend bowls are proliferating on menus to entice post-holiday customers.
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