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Financing

Can a salad chain become the next big thing in the restaurant business?

 By Jonathan Maze on Dec. 01, 2021

A Deeper Dive: Nancy Kruse, the new menu trends columnist for Restaurant Business, joins the podcast this week to discuss whether Sweetgreen can find enough salad demand to grow big.

Food

Why one meat-loving restaurant owner is on the plant-based bandwagon

 Sponsored content from our partner Incogmeato® by MorningStar Farms® on Nov. 22, 2021

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to allof my customers.”

Food

Make every menu crown worthy (and boost check averages)

Sponsored content from our partner Consorzio del Prosciutto di Parm on Oct. 28, 2021

Consumers are increasingly interested in premium, high-quality ingredients when dining out. For operators, it can be a challenge to meet that need—but Prosciutto di Parma makes it easy.

Food

Shareable dishes offer exciting options for group dining occasions

Sponsored content from our partner King’s Hawaiian on Oct. 04, 2021

Shareable menu items are perfect vehicles for customers to try new flavors and ingredients, and they can accommodate a variety of dining occasions, including between-meal snacks, happy hours and holiday parties, as well as traditional brunches, lunches and dinners.

Food

Chipotle launches smoked brisket nationwide

By Heather Lalley on Sep. 21, 2021

The rollout follows a 64-unit test of the new protein late last year. The brisket is smoked, charred on the grill and seasoned with smoky peppers and other spices.

Operations

Cava is investing $30M in a food processing facility

By Heather Lalley on Sep. 10, 2021

The 57,000-square-foot facility in Virginia will be used to create and package dips and spreads branded under the fast-casual chain’s name to be sold in grocery stores nationwide.

Operations

Supply chain challenges continue to plague restaurants

By Jonathan Maze on Sep. 09, 2021

KFC is shifting its advertising away from boneless chicken toward products where there are more “abundant” quantities.

Food

As summer wraps up, fall menu launches gain ground

By Patricia Cobe on Sep. 07, 2021

Taste tracker: Shake Shack partners with famous chefs for LTOs; bacon and cheddar team up at Wendy’s and Schlotzsky’s; nachos and tacos trend at El Pollo Loco, Torchy’s and Taco Cabana; Dutch Bros. and Bennigan’s tout new drinks; and sweet treats get seasonal.

Food

Regulators want input on labeling lab-grown meats

By Peter Romeo on Sep. 02, 2021

The USDA is soliciting public input on what sort of information should be provided to consumers. The news comes as a well-known American chef is poised to add the proteins to her menu.

Food

Restaurants welcome fall with revamped menus

By Patricia Cobe on Aug. 31, 2021

September signals a new beginning, with Labor Day weekend marking the unofficial transition from summer to fall. Operators are responding to that signal with new menu launches and revamps of favorites.

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