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Operators outline six tactics they use to sell trademark dishes.
French foods and concepts are “tres chic” right now.
See which toppings and crust types are cresting on this indulgent favorite.
Consumers reveal which limited-time offers they are most likely to order based on the name and description.
Take your cocktails out of the glass and into one of these creative carriers.
See which 10 chains are winning with chicken that consumers say they can't get anywhere else.
Operators give insight on words to use or avoid on menus.
From regional American to ethnic versions and spicy to sweet variations, here are the barbecue sauce flavors on the rise, according to Technomic data.
Consumers reveal which chain limited-time offers they were most likely to order last month based on the name and description.
Consumers’ most craved restaurant chicken wings don't only come from wings concepts.
Health, shmealth—consumers want their fries, but not exactly in the same old way.
Chains are revamping mozzarella sticks, chips, breaded veggies and dips.
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.