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Food trends and recipes to keep menus fresh
Sweetgreen’s co-founders and Alinea Chef Grant Achatz are among those who helped the company complete a $50 million funding round.
Taste Tracker: Taco Bell fans the flames; thighs arrive at Golden Chick; Pollo Tropical goes Cuban; and hand-muddled lemonades refresh Lemonade’s drink lineup.
The sandwich giant is upgrading its bread and several ingredients in what the company is calling a long-term brand refresh.
It's more important than ever to capture consumers’ attention—and dollars—and by dialing into specific aspects of successful LTOs, restaurants can set themselves apart from the competition.
Chef Peter Farrand created a “protein candy store” to give guests more flavor variety and value.
The “State of the Plate” looks at how diners ate their way through the last six months, including a top 10 list of most popular foods and a forecast of what's ahead.
Chef Scott Rodriguez and his team transformed pizza dough into a handheld Italian street food, and the chain now has a thriving sandwich business.
The Lettuce Entertain You restaurant, largely credited with inventing the salad bar 50 years ago, is reinventing it as the Digital Chopped Salad Bar.
Using versatile ingredients can help ensure margins are great, labor is efficient, staff aren’t overstressed and diners are happy.
Taste Tracker: Shake Shack dials up sweet heat; Qdoba and Moe’s layer on saucy flavor;
preserved lemons bring a sunny twist to Cava’s new bowl; Dunkin’ and Ziggi’s offer new takes on summer refreshers; and more menu news of the week.
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.