Taco Bell, Arby’s share success stories of driving sales

The ingredient’s comeback aligns with consumer and menu trends

Sandra Cochran cites “very tough environment” in first-quarter earnings call

Chain uses larger shrimp in its skewers and scampi dishes

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 the absence of a major French restaurant chain in the U.S.

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 is...

NRN breaks down beer trends by age and sex

Dinova predicts December spending to increase 8 percent to 11 percent

GrubHub examines patterns over the holiday weekend