Younger customers have more adventurous palates than past generations, and limited-service brands are accommodating with more premium kids menus.

Promising young concepts attract investors, but how do they stay true to the original mission?

Restaurants are rallying to ban plastic straws, and it could be the first step in a much larger movement.

Health may not be the buzzword it once was in quick service, but gone are the days when it wasn't a part of the conversation.

While still a cottage industry, the world of augmented and virtual reality is projecting into restaurants.

Forum 55 rethinks the food hall model by incubating start-ups with a focus on woman- and minority-owned concepts.

The intersection of global flavors and nutrition-minded consumers has created the perfect storm for herbs and spices.

Health-minded operators and chefs take aim at the most indulgent daypart.

These luminaries are some of the industry’s top change-makers of the last two decades.

How start-up entrepreneurs are taking a creative approach to get their businesses off the ground.