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Food

Food trends and recipes to keep menus fresh

Food

‘Better chicken’ emerges as product of the moment

 By Peter Romeo on Apr. 24, 2017

Nevermind better burgers. Chicken is ruling the roost for limited-service restaurants, as the latest round of limited-time items attests.

Food

6 ideas to freshen up your menu

By Patricia Cobe on Jul. 11, 2017

Several actionable food and drink insights bubbled up at a recent conference on restaurant trends.

Food

4 ways to take turkey beyond the burger

Sponsored content from our partner Butterball Foodservice on Sep. 21, 2017

Operators are turning to turkey for innovative as well as healthier takes on popular menu items.

Food

4 tips for next-level burgers

Sponsored content from our partner Phillips Gourmet Mushrooms on Oct. 17, 2017

To keep diners interested, chefs are experimenting with new, craveable burger offerings.

Food

5 hearty soup recipes

By Patricia Cobe on Nov. 01, 2017

Now that chillier weather has arrived, add something new and satisfying to the menu rotation with one of these recipes, each hearty enough to be an entree.

Food

Chipotle revamps 3-month-old queso recipe

By Peter Romeo on Dec. 04, 2017

Executives have indicated the product was an effective lure for new and lapsed customers, but felt the need to adjust the consistency.

Food

Anatomy of a craveworthy melt

By Patricia Cobe on Jan. 23, 2018

Here's how Checkers' Big Daddy Bacon Chicken Sandwich stacks up.

Food

4 warm-weather strategies for boosting soup sales

Sponsored content from our partner Campbell's Foodservice on Mar. 07, 2018

Soup’s versatility makes it a delicious way for operators to boost profitability through the warmer months.

Food

White Castle shrinks the Impossible Burger into slider size

By Patricia Cobe on Apr. 11, 2018

The QSR is testing the plant-based option in 140 locations.

Food

Who’s to blame for the obesity crisis?

By Patricia Cobe on Mar. 27, 2012

Many, many weight loss diets come and go, but the sad fact is Americans have gotten fatter every year since 1990. While restaurants have been the easy-to-blame scapegoats for this obesity epidemic, they’re not the only ones at fault, said Dr. Jim Painter at the innovation session entitled “Your Brain on Food: Why Consumers Eat As They Do” held on Monday, March 26 during the 2012 Restaurant Leadership Conference in Scottsdale, Arizona.

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