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With an eye on its upcoming rebrand, Pei Wei debuted a stand-alone test kitchen in Scottsdale, Ariz., creating a platform for real-time feedback. The kitchen takes menu testing out of its...

As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to sustainably minded guests today. But the eco-...

You know what I don’t want to hear about any more? Sriracha. I’ll second that sentiment for salted caramel. Don’t get me wrong; both are solid ingredients that I enjoy tasting in restaurant dishes...

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Having too many cooks in the kitchen isn’t always a bad thing.

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Making sure a dish is delicious and craveable is only a small part of the equation. Here’s a look at what menu-making teams need to consider today.

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Alternatives for vegetarians, vegans and health-conscious consumers heat up.

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Celebrations surrounding Mardi Gras end on the Tuesday before Ash Wednesday—a day that goes by several names, including Fat Tuesday, Shrove Tuesday and Pancake Tuesday.

Bone broth supposedly helps you sleep, aids digestion and nutrition absorption, and strengthens bones and hair. Heck, even Kobe Bryant is a fan, according to Sports Illustrated. Whenever a new food...

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Operators are taking cereal out of the bowl and swapping it in desserts, coffee, cocktails and other breakfast dishes.

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