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Red Lobster launches a globally-accented snack menu

 By Patricia Cobe on Apr. 24, 2018

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

Food

Will these local favorites be the next big thing?

 By Peter Romeo on Nov. 08, 2016

The culinary world didn't know about lobster rolls or hot chicken until those regional specialties were embraced by the restaurant mainstream. Will these peculiar favorites be the next local dishes to catch fire?

Operations

Fine-tuning guest feedback

By Kelsey Squire on Feb. 14, 2017

The Pei Wei kitchen takes menu testing out of its headquarters and into guests’ hands, reducing corporate bias, says Clay Dover, CMO of the P.F. Chang’s offshoot.

Food

4 fastest-growing proteins on menus

By Lizzy Freier on Jun. 12, 2017

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Food

Mod Pizza introduces new seasonal pizza

By Restaurant Business Staff on Oct. 07, 2017

The Kane will be on menus until early next year.

Operations

This week’s 5 head-spinning moments: McDonald’s tells all

By Peter Romeo on Nov. 17, 2017

The once secretive burger giant is now freely talking about its turnaround strategy—including what's working and what will take more time.

Food

5 fastest-growing flavors by segment

By Lizzy Freier on Nov. 30, 2016

Breakout stars on menus range from all-American to ethnic flavors, light florals to indulgent fats.

Food

How to sell more pie

By Lizzy Freier on Mar. 08, 2017

Here are some tips for getting more business out of National Pi Day.

Food

10 hacks for redesigning your menu

By Lizzy Freier on Jun. 19, 2017

Restaurants are tapping menu psychology tactics when constructing their menus and menu boards.

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