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6 ethnic pork concepts capitalizing on consumer demand
Here are six ethnic pork concepts to watch out for as consumers look to order more Asian and Mexican pork dishes at restaurants, according to new Technomic data.
What operators need to know about Houlihan’s planned turnaround
Casual-dining veteran and Houlihan's CEO Mike Archer spoke with Restaurant Business on what changes he’s brought in—and still plans to make—that should keep competitors on their toes, from bar revamps to delivery service. There are even a few lessons from Houlihan’s that others pushing to modernize can learn.
Restaurant Business has covered which trends we expect to see more of in 2017, but what about the trends that should stay in 2016? For the answer to that question, we reached out to some of the country’s top operators and chefs, from emerging chain leaders like Mendocino Farms CEO Mario del Pero to James Beard award winners such as Mindy Segal and Michael Symon.
2016 was a busy year for restaurant openings, with everyone from Chipotle to Pepsi launching revamped or brand new concepts. Here’s a look at the most notable openings of 2016, divided into seven categories: offshoots, brand extensions, fried chicken brands, poke brands, new spots from the big guns, revamps and game changers.