This year, Restaurant Hospitality's New on the Menu featured plant-based meat substitutes, salmon tartare gougères, a $54 gyro, an oyster pie and more. ...
Six early and mid-stage concepts that have announced franchising initiatives this quarter, from chicken in waffle cones to a South-African fast-casual chain
Mobile kitchen pods like the ones created by Reef can operate almost anywhere, but they’re plagued with operational, food safety and health challenges
From automation as a labor solution to the evolution of third-party delivery, here were the biggest restaurant technology stories of the year
The restaurant mogul is meshing the two biggest trends for a series of restaurant concepts
