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Food trends and recipes to keep menus fresh
Centralized kitchens to prep ingredients, DNA testing of product and hiring a dream team of food safety specialists all are moves to deliver safe eating.
With flexitarian diets in vogue, operators must make their veggie offerings stand out.
Surprising skewered foods bring Instagram-worthy delight.
The demand for seafood skyrockets during Lent. These seafood recipes can easily be added to the rotation now, but may prove popular enough to stay on the menu.
Nevermind better burgers. Chicken is ruling the roost for limited-service restaurants, as the latest round of limited-time items attests.
Several actionable food and drink insights bubbled up at a recent conference on restaurant trends.
Operators are turning to turkey for innovative as well as healthier takes on popular menu items.
To keep diners interested, chefs are experimenting with new, craveable burger offerings.
Now that chillier weather has arrived, add something new and satisfying to the menu rotation with one of these recipes, each hearty enough to be an entree.
Executives have indicated the product was an effective lure for new and lapsed customers, but felt the need to adjust the consistency.
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