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Restaurants are still pushing seafood, but kitchens are offering more veggie options as meatless meals.
Consumers are enticed by LTOs and interesting menu items, but that’s not the whole story.
Innovation revs up as chains compete to get diners in the door.
The industry now knows what a pile of frozen pizzas were doing inside a Little Caesars, and just how far In-N-Out intends to grow beyond its California roots.
Trout? Harper? Judge? Step aside, MLB. Here are the real standouts to watch this summer, as determined by some critical fans.
Chicken breast has been the darling of restaurant and home kitchens for a couple of decades, touted for its versatility and health benefits. But lately, operators and consumers are beginning to suffer from white meat fatigue.
The deal promises to heighten competition in the crowded field.
As consumers increase their off-premise dining, limited-service operators will continue to study their priorities and habits, as well as borrow ideas from chains who are doing it right.
The limited-service Asian/Noodle category is small, at less than $4.6 billion, but fast-growing.
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.