New specialty beverage rollouts are working for restaurants, according to new research from The NPD Group

Operators tread carefully with pricing strategies as uncertainty persists among consumers

New options include items for breakfast, lunch and dinner, as well as side dishes

The Grant Grill, US Grant Hotel, San Diego

The family-dining chain has partnered with The Quaker Oats Company on three proprietary dishes

New food and drink offerings focus on pumpkin and apple flavors

Chains are discovering that sauces are a cost-effective way to innovate on flavor.

NRN's senior food editor explores what's coming for food and beverage this fall, from hyper-local sourcing to "starter drinks."

Diners are spending a greater percentage of their overall restaurant budgets at casual-dining concepts, a survey by Dectiva finds

Operators may be charging more than value-conscious diners want to pay