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Food

Food trends and recipes to keep menus fresh

Food

Taco Bell doubles down on value

 By Jonathan Maze on Apr. 03, 2018

The Mexican QSR is also bringing back the Beefy Crunch Burrito in a 30-store test.

Food

This week’s 6 head-spinning moments: Big reveals

 By Peter Romeo on Jul. 28, 2017

Not all the big leaks this week came from Washington. Chipotle, McDonald's and Starbucks had a few doozies, too.

Food

Killer tomatoes

By Patricia Cobe on Sep. 01, 2011

Tomato lovers may start getting gloomy as summer draws to a close, but there are still plenty of reasons to rejoice. Local red, yellow, orange, purple and striped beauties are at their peak well into September and even October, depending on locale. And restaurants are going beyond salads and BLTs to make the most of them.

Food

Q&A with a sandwich master

By Restaurant Business Staff on Oct. 01, 2012

As corporate executive chef of Bruegger’s Bagels, Philip Smith knows a thing or two about making sandwiches. The 305-unit bakery café serves sandwiches all day.

Food

Glassware goes creative

By Restaurant Business Staff on Jul. 17, 2013

It may be hard to outdo Chicago’s Boarding House restaurant for a nontraditional use of glassware—9,063 wine glasses are suspended from the ceiling as part of a shimmering light fixture. While that may be a bit “over the top,” many restaurants are using glassware for other things besides beverages.

Food

Romano’s breaks the 2-for-$20 mold

By Peter Romeo on Nov. 13, 2013

Romano’s Macaroni Grill is pushing beyond casual dining’s staple two-for-$20 promotion with a limited-time tasting menu that raises the price for a party of two to $30.

Food

Cones are the new cup

By Sara Rush Wirth on Jan. 17, 2014

Cones are no longer just for ice cream. Breaking away from its traditional use as a holder of frozen treats, operators around the country are finding creative ways to use cones in food service.

Food

Chicago concepts to scout

By Restaurant Business Staff on May 16, 2014

For restaurateurs on the road, dining out is never just a quest for a delicious meal. It’s a mission to gather inspiration and intelligence from other concepts—from operational gurus to the competition. This is the dining guide for you.

Food

Supercharging smoothies: Message in a glass

By Sara Rush Wirth on Oct. 13, 2014

As evidenced by the sheer number of “veggified” green smoothies sprouting up across the market, better-for-you blends are top of mind for consumers and operators, alike.

Food

Presentation sells the salad

By Patricia Cobe on May 26, 2015

This spring, Jackson, Miss.-based Newk’s Eatery hoped to hook guests with a premium ingredient more often found in full service—ahi tuna.

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