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The pace of menu development is picking up as stay-at-home orders lift.
From date night dinners to family meals and sweets, restaurants innovate to lure customers.
The former executive of Pei Wei and Cicis is the latest industry veteran to join the leadership team of Craftworks.
Lorne Goldberg, who also owns Pick Up Stix and Mandarin Express, buys another Asian-focused concept.
Niche cuisines are driving chain menu development in the Asian segment.
After a turnaround year, both of the Dine Brands holdings are looking at ways of increasing off-premise sales, particularly catering, and expanding into new types of markets.
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.
Pei Wei is sparring with its fast-casual rival in an online marketing campaign highlighting menu transparency.
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.