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GLEN ALLEN, VA (September 27, 2012)—Bell Foods in Harahan, La. has joined Legacy Foodservice Alliance as the 100th distributor member location.In 2009,...
Maple flavors are growing at lunch and dinner and in beverages.
The chain serves local flavors in waterfront locations
Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.
Several equipment companies have revisited holding technology and design. Improvements and upgrades are turning out hot foods that are pretty close to fresh-cooked.
BUDA, TX (Nov. 23, 2009)—A state appeals court last week turned back Buda citizens who hopedto vote down a land use change, saying a city council decision...
NEW ORLEANS (May 3, 2010)—As a giant oil slick lapped at southeastern Louisiana'secologically sensitive coast, chefs, restaurant owners and seafood dealers...
CHICAGO (April 4 , 2012)—The much hyped growing divide between the have and the have-not consumers is evidenced in the different ways each group use...
The acquisition of a majority stake gives it a foothold in the breakfast-and-lunch-only market.
The seafood menu category continues to slowly sink, having declined 0.8% in sales to $5.3 billion and 2.1% in unit counts to 1,377 in 2016 from the prior year.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow