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Red Lobster

Get outta town for regional food

For good, regional food, there’s a festival, fair or competition almost every week and in nearly every state.


The secret in in the sauce

Two in five people say they are willing to spend more on meals that showcase new and interesting flavors, finds a recent Technomic study of consumer flavor trends. And consumers—especially Millennials—are seeking a broader spectrum of food choices, indicating that options for more authentic and traditional foods are increasingly important. Adding or adjusting sauce applications is just one easy and economical way to satisfy this customer craving.

RB's 2015 Top 100 Independents rankings spotlights the country’s top-grossing restaurants with no more than five locations. Here are some findings from the list.

Unexpected developments abounded in the restaurant business, from a surge in popularity of hurling hatchets to new revelations about how much some restaurants pay.

There’s still enough of the warm-weather season left to refresh your menu with Asian-inspired salad rolls.

FORT COLLINS, CO (September 15, 2010)—FishChoice.com,a free, online tool, which helps chefs and retailers source more sustainable seafood, is releasing...

Competitors and other observers of casual dining’s high drama may need a chiropractor after this week.

The seafood chain is increasing the size of the shellfish used in a majority of its shrimp offerings.

The chain takes a 180-degree turn from its popular “endless” deal promoting all-you-can-eat shrimp.

A generations-old fishery in Maine is a beacon of creative management and sustainability in an age of overfishing. John Butler steers the Miss Susan IV...

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