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Food

Mix-and-match side veggies move to the center of the plate

 By Lizzy Freier on May 08, 2017

Some operators are menuing mix-and-match vegetable sides as entrees to appeal to consumers’ increasing desire for veggie variety and choice.

Food

7 tips for writing menus

 By Lizzy Freier on Aug. 14, 2017

Operators give insight on words to use or avoid on menus.

Food

Romano's Macaroni Grill launches new happy hour menu

By Restaurant Business Staff on Nov. 02, 2017

The tiered menu allows guests to choose drinks and appetizers priced at $4, $5 or $6.

Operations

Zoes tweaks ops, menu in new prototype

By Peter Romeo on Jan. 16, 2018

The revised format features a special to-go area and a new beverage line.

Food

Restaurants get an early start on Valentine’s Day

By Patricia Cobe on Jan. 30, 2017

Eight operators are betting on extended holiday promotions to get couples and even friends and families in the door.

Menu labeling turns into a messy issue for NYC restaurants

By Peter Romeo on May 19, 2017

And the situation could be a preview for restaurants throughout the country, parties on either side of the matter say. Is menu labeling required or not?

Consumer Trends

Battle of the breakfast stars

By Technomic on Aug. 15, 2017

Limited-service restaurants aren't pulling any punches when it comes to breakfast innovation.

Beverage

4 shifts in alcohol consumption (and how restaurant menus are adapting)

By Lizzy Freier on Nov. 06, 2017

Beer slips, while cocktails and others gain ground.

Consumer Trends

The top 10 chains that satisfy cravings

By Lizzy Freier on Jan. 22, 2018

Customers share which brands have the menu items they most crave and can’t get anywhere else.

This week’s 5 head-spinning moments: Stunners, good and not so much

By Peter Romeo on Aug. 12, 2016

Chiropractors should be exchanging high-fives after reaping a business windfall this week from head-snapping developments in the restaurant business. Here’s a review of the standout neck strainers.

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