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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.
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