Lower-cost ingredients balance out the pricy crustacean

David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He...

This post is part of the Reporter's Notebook blog...

Ingredients from south of the Sahara are gradually finding their way onto menus

Shift could mean different menus at different locations

The chilled beverage emerges to make up for slumping soft drink sales.

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 how decor trends affect food trends.

Diners are having their dessert and drinking it, too

Nashville specialty takes on new forms as it spreads across the country