Chairman and chief executive, Yum! Brands Inc.

Owner and founder, The Common Man Restaurant Group.

A thick, juicy beef burger with American cheese, lettuce, tomato, mayonnaise, ketchup and other traditional accoutrements will always have a place in the heart of the dining public. But if we’ve learned one thing from the red-hot “better burger” trend, it’s that customers also love designing their own burgers with new flavor and ingredient combinations, including spins on the traditional beef patty and condiments.

As consumer tastes continue to evolve, restaurant operators are creating bar menus, small plate selections and snack medleys to meet the demand for accessible, globally-inspired flavors.

A conversation with Outback co-founder Chris Sullivan about his new concept.

Restaurant operators will agree that pie is high on the list of customer-pleasing desserts. One way to make it truly extraordinary is to crown it with candy brands that Americans have loved for generations.

Anita Jones-Mueller talks to chef of The Palm about healthy menu items

Restaurants are adding pulled pork to menus in everything from breakfast sandwiches to ethnic cuisines to fast casual alternatives to trendy “better burgers.” Industry experts say the slow-cooked pork shoulder provides a tasty, healthful offering at a low price.

Having Words With: Chris Artinian, chief executive, Morton's the Steakhouse

Restaurant operators tell U.S. lawmakers what small businesses need