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

Lolita Cocina & Tequila Bar, Boston

Desserts are getting a savory edge as chains and independents alike embrace salted caramel.

The executive chef at The Setai Fifth Avenue will include dishes from mentor Rick Moonen on his fall menu

Chefs are pickling everything from the traditional cucumber to watermelon rinds and jalapeños.

Consumers are increasingly hungry for more adventurous flavors in frozen treats

Study shows deals losing power even as consumer price sensitivity persists