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Food trends and recipes to keep menus fresh
Behind the Menu: Nine items in test in Virginia are designed to fill a menu gap for the breakfast-centric Southern chain.
The boring hotel breakfast is being tossed aside, as brands reimagine what the morning meal can be.
Taste Tracker: Snooze and Toasted Yolk elevate breakfast; Capriotti’s plays up Thanksgiving; Jimmy John’s embraces pickles; and a smattering of seasonal specials.
CEO Troy Hooper describes how the concept differentiates itself in the Asian space through its authentic menu, service style and design.
State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.
Moonlite Bar-B-Q is one of the few restaurants in the U.S. that serves mutton, to the tune of 350,000 meals a year.
With corporate chef Andrew Ashmore at the helm, the Lettuce Entertain You concept pulls in crowds for breakfast, lunch and dinner.
Taste Tracker: Marco’s Pizza pushes portability; California Fish Grill and Slim Chickens innovate bowls; Thanksgiving flavors trend at Dog Haus and Baskin Robbins; and more menu news of the week.
When it comes to offering signature menu items, sometimes all it takes is adding the sweetness of fruit. Learn more today.
While considering more virtual concepts, the diner chain plans to roll out a simplified bill of fare next week.