In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current restaurant trends.
Craft coffee by day. Craft cocktails by night.
New concept adds to portfolio of Hokkaido Ramen Santouka franchisee
Cheffed up fried pastries make their mark on the culinary landscape
Seafood concept by Japanese conglomerate already has a presence in Hawaii
Today’s tech-savvy, food-loving kids hold the answers to what—and how—we’ll be eating. Here are some interesting facts from a new study by Y-Pulse for a sneak peek into the future.
What restaurants need to know about music in their venues
Operators offer grown-up meals in smaller portions, interactive desserts and even kid-friendly happy hour
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Stuff’d Dumpling Shop offers a global and gluten-free menu