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Food trends and recipes to keep menus fresh
Shake up salads with seasonal produce, lighter preps and healthier twists.
Schlotzsky's kitchen swapped labor-intensive pastas for four variations of ever-popular mac and cheese, all sharing one signature sauce.
Ham is on the upswing on menus, but not in the way consumers are used to. Beyond sandwiches, it’s making moves toward the center of the plate—as well as charcuterie boards and small plates.
The LTO is debuting with a promotion that takes aim at Wendy’s.
The chain has added two new pizzas and appetizers to its menu this month.
LTOs are the lifeblood of restaurant operations, particularly in the hyper-competitive chain marketplace.
These eight food and drink forces shaped menus this year.
Spicy flavors continue to find favor with today’s consumers. To heat up the menu with something new, try one of these four recipes.
New offerings range from the interesting and stealable, to the out there and way out there.
From Mediterranean plancha cooking to bona fide pitmaster grilling, the art of roasting food over a heat source is a celebrated culinary tradition.
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