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

Once seen by diners as too exotic or too chewy, octopus gains popularity in the last decade

This post is part of the On the Margin blog. Tony Lutfi, a successful multi-concept franchisee based in California, once told me that whenever he raises prices, he sees a decline in traffic at his restaurants "every time.” The restaurant in...

NPD data reveal just how important this lucrative group of patrons is to a brand

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 conflicting consumer interest in whole foods and novelty menu items.

But many customers continue to stay away

Chefs add berries and stone fruit to salmon, Baby Back Ribs and chicken

Some will win. Some will lose. Who’s next?