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After more than 60 years in business, Sonic adds an indoor prototype for cold-weather markets.
Reinventing risotto with a non-traditional grain adds a sustainable twist to a classic dish.
New ideas and trends can bubble up from the non-commercial side of food service as much as they trickle down from restaurants, as Senior Editor Pat Cobe discovered at a recent conference for food service directors.
An indulgent pasta dish sheds its calories without sacrificing taste.
The three-meals-a-day routine is a relic of the past, as eating patterns conform to today’s busy lifestyles.
A 48-hour eating spree in Atlanta reveals a diverse culinary scene.
A torta makes its debut, filled with slow-simmered beef accented with Mexican flavors.
Boost flavor and cut costs by braising parts of the animal that you may have overlooked.
After 25 years in business, ice cream chain Bruster's revamps its design and its franchise model.
A recent 15 percent jump in the price of shrimp is affecting every restaurant segment, from seafood-centric QSRs to high-end steak houses.
How and where do people eat when the mercury plummets to negative numbers and the snow continues to fall? See how restaurants and delivery services fared in The Polar Vortex Survival Diet.
Chef Jehangir Mehta reinvents the classic sundae for a growing segment of consumers.