Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafood The evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselve
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.