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The pace of menu development is picking up as stay-at-home orders lift.
Meatless menu items surge during Lent.
Get Top 500 data: sales, units and YOY change, average unit volume, and company/franchise units, as well as Technomic’s analysis, growth forecast and more.
Restaurants are still pushing seafood, but kitchens are offering more veggie options as meatless meals.
The long-sleepy chicken chain expects a record year of openings in 2019—again—and credits some simple changes for its success.
Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.
Chefs flock to chicken, turkey and other birds for inventive, crowd-pleasing dishes.
Warmer weather means transferring the soup pot from atop its fierce flames and onto the ice. Chilled soups make welcome menu selections during the summer months, reflecting the freshest flavors and ingredients of the season.
Red, yellow, orange—beets are as colorful as autumn’s leaves. Chefs are using these sweet, nutritious root vegetables to brighten up appetizers, salads, entrees and sides.
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