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Food

Food trends and recipes to keep menus fresh

Food

Auntie Anne’s debuts Sriracha pretzel

By Restaurant Business Staff on Oct. 23, 2017

The Sriracha pretzel and pretzel nuggets will be available for a limited time.

Food

Pie Five adds toasted sandwich melts

By Restaurant Business Staff on Nov. 10, 2017

The four sandwiches are available for dine in and delivery.

Food

6 last-minute holiday treat recipes

By Patricia Cobe on Dec. 13, 2017

These six quick recipes for festive sweets, snacks and drinks come to the rescue with Christmas and New Year’s around the corner.

Food

Building adventurous menus with a world of global flavors

Sponsored content from our partner Smithfield Culinary on Feb. 06, 2018

Smithfield invites you along on a culinary journey to discover a variety of exciting, ethnically inspired breakfast tastes and trends.

Food

6 new brunch recipes

By Patricia Cobe on Mar. 21, 2018

Looking to shake up the brunch menu with some fresh ideas? Start with these six recipes, all featuring new ways to prep favorites.

Food

5 Cinco de Mayo specials

By Patricia Cobe on Apr. 25, 2018

Cinco de Mayo is just around the corner, but it’s not too late to add a couple of celebratory items to the menu.

Food

A bit of menu magic

By Bill Main on Mar. 07, 2002

Menu engineering techniques boost sales of high profit menu items. Here are two techniques always lead to higher profits.

Food

Salad days

By Patricia Cobe on Jul. 01, 2012

With a change in ownership in 2010, Daphne’s Greek Café became Daphne’s California Greek, a fresh, healthy Mediterranean-Californian concept.

Food

Cut costs with new cuts

By Patricia Cobe on May 02, 2013

If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.

Food

Destination: Dessert

Sep. 24, 2013

A restaurant that shakes up the flavor spectrum with Crisp Braised Pork Shank with Stone Fruit Kimchee and Buttermilk Dressing is not about to bore you with one-dimensional desserts. After celebrity chef and co-owner Stephanie Izard’s inventive small plates are cleared at this Chicago dining destination, pastry chef Matthew Rice takes the baton and sends out desserts with multiple surprises in every bite.

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