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Food trends and recipes to keep menus fresh
Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.
“When we design food, it’s not just about how it looks and tastes and smells, it’s also about how it feels on your palate.”
Regional barbecue is moving into the national arena, with fast casuals leading the way.
Today’s consumers have an endless appetite for heat, researchers say.
While some mandates are originating from outside—the FDA just gave companies three years to eliminate trans fats—consumers are the major driver.
Seeing growth more recently in independents is sauerkraut. Lately, it’s been gracing menus as modern kraut interpretations made with a variety of vegetables.
Staying afloat as rents rise and consumers demand ever fresher ingredients requires some creative MacGyvering. Check out these restaurant hacks that address the times.
While most full-service chains are downsizing dessert lists, unique sundaes are up 35%. Ted’s Montana Grill has jumped on the trend with its seasonal strawberry shortcake.
A North African egg dish with American appeal sees menu growth.
Sweet fixin's of the South are on the rise on chain restaurant menus.
See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.