Restaurants are supposed to shut down in a recession, but California-based Burger Lounge is expanding to a fourth location. Organic comfort food served with style "dovetails with people's needs now," says co-owner J. Dean Loring. Entrepreneur magazine surveys the restaurant business to find what else is hot right now, from mini-desserts to superfruits. The key, says consultant Clark Wolf, is making people feel better: "We are entering the macaroni-and-cheese economy, but the cheese is much better."

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