Menu Development

Grilled beef patty topped with apple slices and almonds, served on toasted rye bread with sharp cheddar and spicy spread.

 
Healthier OptionsView All

Healthy recipes and menu trends

Brought to you by: Kraft

Gone are the days of ignorant eating. Consumers today are getting smart about their health. When it comes to food, your patrons expect to see healthy choices alongside the not-so-healthy ones. And as they wise-up, it’s important for you—and for your business—to stay abreast of the latest news, information and trends to keep them satisfied and coming back for more.

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Cool Restaurant Menus View All

At Brown Bag Seafood in Chicago, the menu is printed on a brown paper bag to reinforce the fast-casual’s name and marketing message.

Clean Plates & Empty Glasses View All
By Patricia Cobe, Senior Editor

Scattered around the country are a number of restaurants that have been going strong for over 50 or even 100 years. How do they stay in business through variables that affect profitability?

Buzz BustersView All
By Justin Massa, CEO of Food Genius

“Artisanal toast is taking the nation by storm,” reads a recent headline from Eater.com. Meanwhile, Food Genius reports that less than 1 percent of nearly 60 million menu items mention the word “toast.” That’s quite a discrepancy. How can something that is supposedly taking the nation by storm be listed as a menu item less than 1 percent of the time?

Clean Plate AwardsView All
Clean Plate Awards

Clean Plate Awards

Well-traveled chefs and restaurateurs share their favorite restaurant dishes of the year.

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