Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Give menus a refresh with trending ingredients and flavors.
For operators, soup is an ideal product and is hearty enough for entree status and is easy to package for takeout.
Determining which items generate the most profit yields insights that can help you tweak recipes, pricing and overall menu composition.
Frozen soups can be used for a number of different recipes, the cost to add them to the menu is balanced out by the versatility they bring to the table.
Operators can simply menu portioned cups of their soup of the day, along with pre-prepared sandwich or salad options, to capture the business of busy lunch-seekers.
Here’s a look at how restaurant footprints are changing to give operators a competitive advantage.
Several sauces from around the world stand to become “the next Sriracha." Take a look at these contenders.
Menu simplification allows operators to reap multiple benefits from inventory efficiencies
Soup is not only a stand-alone meal but it can also be utilized as a labor-saving ingredient in recipes
Traditional holiday staples will always be a draw for customers, but operators need to think creatively to differentiate themselves from competitors and drive higher guest checks.
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