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Food trends and recipes to keep menus fresh
A look at which restaurants are winning the hearts (and dollars) of America's taco lovers shows how the Mexican staple is changing with the times.
Celebrations surrounding Mardi Gras end on the Tuesday before Ash Wednesday—a day that goes by several names, including Fat Tuesday, Shrove Tuesday and Pancake Tuesday.
Operators aren’t landing the buy-in for vegetarian dishes.
With visions of beach vacations on customers’ minds, the timing is right to add more fish and shellfish dishes to the menu. These six recipes fit the bill, featuring seafood paired with seasonal ingredients that highlight the best of summer eating.
Sous vide and other old-school methods impart flavor and peace of mind.
The bowls will contain ingredients such as veggies, rice and scratch-made sauces.
The spread feeds eight to 10 guests and is available now until Dec. 31.
The chain will also menu a new side and a new appetizer.
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.