Vegetables, hot sauce and meat take on new dimensions

Analyst highlights fast-casual “moats” with significant competitive leads

But number of those eating less often at Chipotle remains high, survey says

Restaurant to serve public finer fare on non-game days

Consumers feeling “sticker shock” particularly at lunch, NPD research finds 

Artisanal sausage catches the next wave of the farm-to-table movement

Convenience factor is key for the company, Dunkin’ Brands CEO says

In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they discuss obnoxious restaurant jargon.

This post is part of the On the Margin blog. Much has been said recently about a potential “restaurant recession.” Same-store sales have taken a sudden, almost inexplicable turn for the worse beginning in March. That has led to inevitable s...