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Food trends and recipes to keep menus fresh
Beyond convenience, there are several reasons pre-sliced pie is a winner in restaurants.
Beef and pork are still in demand, despite a focus on plant-forward eating.
Promoting these familiar flavors as game-day exclusives can be a great way to get folks in the door.
The product is the chain’s latest effort to bolster lagging breakfast sales.
Sweets and meaty menu items earned top scores in January.
Restaurant Business sliced and diced the big trends poised to impact menus this year.
The cannabis component presents an opportunity for operators, but there are a few things to keep in mind, Advice Guy says.
Valentine’s Day falls on a Thursday this year, but many operators are capitalizing on the holiday by offering celebratory menus through the weekend. Why not add a themed drink, dessert or appetizer to your menu, using one of the recipes here?
Here are more reasons clams should be on the menu.
Check out these interesting ways to pair clean label poultry with global ingredients and flavors—they’re a surefire menu hit.
Up-and-coming restaurant chains and what’s propelling their growth
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
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.