Nutrition-packed 'superfoods' drive sales at health-oriented brands

Challenging guests' gastric capacity can pay off in notoriety and profit

Eager to capitalize on the trend, restaurants put their best and boldest flavors between two buns

Operators find bottom-line boon with breakfast and brunch

LTOs drive traffic, help test new menu items and may provide relief from calorie-disclosure laws

Operators find kitchen renovations add menu versatility reduce labor costs

Local sourcing helps operators score points with green-focused customers

Concepts find expanding menus to include low-calorie dishes pays off

As economic conditions improve, observers predict a catering uptick

Between-meal munching has chains fortifying menus with mini offerings