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The drive-in chain is believed to be the first national quick-service chain to test a beef-mushroom blend as a variation on its signature product.
fried chicken plate

New iterations of the comfort-food favorite are flying onto menus.

menu board women

Restaurants are tapping menu psychology tactics when constructing their menus and menu boards.

Expect the unexpected—that’s the theme of the menu trends presentation during next month’s Restaurant Trends & Directions conference in Chicago. “The accelerated pace of demographic, cultural,...

To round out its core menu of sandwiches and salads, fast casual Schlotzsky’s added pastas a few years ago. The traditional dishes, including spaghetti with tomato-basil sauce and carbonara, required...

proteins meats

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

dumplings bamboo steamer

Many cuisines offer their take on the dumpling, each boasting its own ethnic spin.

white castle mac bites

Leading chains are taking innovative approaches to snacking; here are three menu trends gathered from new item rollouts.

salad ingredients plate

The arrival of spring produce is inspiring operators to toss together new entree salads.

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