Continue to Site >>>

menu trends

Food

Comfort food makes a comeback

 Sponsored content from our partner AdvancePierre® Foods on Aug. 30, 2017

Homestyle ingredients and dishes can offer an experience that’s nostalgic and familiar—which is why comfort foods never go out of style.

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

Technomic: Tracking the fry trend

By Restaurant Business Staff on Feb. 07, 2017

News that Wendy’s added Bacon Ranch Fries to its lineup prompted a passionate discussion on craveable sides here at the Restaurant Business editorial office.

Food

4 items returning after yearslong hiatuses

By Lizzy Freier on Jun. 05, 2017

Top chains are bringing back fan favorites from years—even decades—ago.

Food

5 ways menus are getting cheesier

Sponsored content from our partner Miss Vickie's on Sep. 14, 2017

Operators continue to seize the opportunity to raise the bar on cheese in a variety of ways.

Food

5 comfort food recipes

By Patricia Cobe on Dec. 20, 2017

These five recipes deliver on the craving for simpler, comforting foods after indulging—or simply overindulging—in fancier fare over the holidays.

Food

20 flavors poised to pop

By Patricia Cobe and Lizzy Freier on Feb. 14, 2017

The under-the-radar ingredients emerging on menus this year.

Food

4 unexpected menu trends to expect at Restaurant Trends & Directions

By Lizzy Freier on Jun. 19, 2017

Consumers' expectations are higher than ever and constantly evolving, forcing operators to take a second look at traditional menu items.

Food

7 culinary spins on Oktoberfest

By Patricia Cobe on Sep. 26, 2017

Beer still stars during this annual promotion, but food pairings are getting more play on some menus this year.

Food

4 pork preps growing on menus

By Lizzy Freier on Jan. 10, 2018

Operators are finding ways to balance rising pork costs with the growing demand for the protein.

  • Page 54