Topics

Topics

From instant noodles to art form, ramen keeps evolving

 By Bret Thorn on Oct. 30, 2026

As chains introduce new versions of the Japanese bowls, specialist chefs are exploring new possibilities.

Topics

You’re more interesting than the trends

 By Bret Thorn on Oct. 27, 2026

Food Writer’s Diary: A restaurant doesn’t need to go along with the crowd in order to be cool.

Topics

A brilliant satire of fine dining reminds us to find joy

By Bret Thorn on Oct. 20, 2026

Food Writer’s Diary: The dark 2022 film ‘The Menu’ is a useful wakeup call.

Topics

Cracker Barrel’s new CEO plays it safe as turnaround 2.0 continues to take shape

By Joanna Fantozzi on Sep. 23, 2026

The family-dining chain’s new CEO David Deno is all about “doing fewer things better.”

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When food writing isn’t about the food

By Bret Thorn on Sep. 22, 2026

Food Writer’s Diary: With information everywhere, these days readers want to know what to do with it.

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When a chain makes an R&D trip six days before a product launch

By Bret Thorn on Aug. 24, 2026

Food Writer’s Diary: Hat Creek Burger Company flew to Miami to research Cubano sandwiches right before rolling it out as a limited-time offer.

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Chipotle’s Real Foodprint tracker shows the environmental impact of every digital order

By Alicia Kelso on Apr. 23, 2026

The chain estimates that it saved more than 616 million gallons of water and avoided more than 10,060 metric tons of carbon emissions in 2025.

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Suresh Sundas and Dante Datta innovate with Indian food & drink in D.C.'s H Street neighborhood

By Bret Thorn and Patricia Cobe on Apr. 21, 2026

Menu Talk: The chef and beverage director of Daru and Tapori cover the gamut of South Asian culinary culture.

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Gregg Horan builds steakhouse success in the suburbs

By Patricia Cobe on Apr. 14, 2026

Menu Talk: The Greggory offers a food and drink menu, service style and ambiance that draws a crowd in South Barrington, Illinois.

Topics

Subway and the problem with discount marketing

By Jonathan Maze on Feb. 23, 2026

The Bottom Line: This week’s edition of the restaurant finance newsletter looks at the change in Subway’s Sub Club and why its dependence on discounts keeps creating problems.

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