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Behind the Menu

Food

Farmer Boys shares the secret that makes its Colossal Onion Rings a signature

 By Patricia Cobe on Oct. 14, 2026

Behind the Menu: The trademarked side dish has been on the menu for 45 years, and the fast-casual chain has been using the same 20-step hands-on prep and cooking technique since its founding.

Food

Guest feedback inspires Wagamama to revamp its menu and service style

 By Patricia Cobe on Oct. 07, 2026

Behind the Menu: An elevated sake program, 26 new food items, 15 craft cocktails, and coursing out the meal are upgrading the dining experience at the pan-Asian concept.

Food

Andy's Frozen Custard moves beyond summer with seasonal flavor innovation

By Patricia Cobe on Sep. 29, 2026

Behind the Menu: The weather may be chillier, but the Springfield, Missouri-based treat chain entices frozen custard fans with craveable fall flavors and formats.

Food

A laser focus on local ingredients inspires pizzas with a California attitude

By Patricia Cobe on Sep. 23, 2026

Behind the Menu: Lars Smith, chef and co-owner of State of Mind, shares his passion for everything Californian in the food, drinks, music, and décor of his restaurants.

Food

Curry Pizza House launches pastas infused with Indian flavors

By Patricia Cobe on Sep. 16, 2026

Behind the Menu: Taking a cue from the chain’s popular pizzas, the team created Italian-Indian pasta dishes to feed guest demand.

Food

Slim Chickens takes 'swicy' in a new direction

By Patricia Cobe on Sep. 09, 2026

Behind the Menu: The Southern-rooted fast casual taps pimento cheese to deliver sweet heat and give its chicken sandwich local flavor.

Food

How Domino's new single-serve pizza took shape

By Patricia Cobe on Sep. 02, 2026

Behind the Menu: Taste, customization, and operational simplicity were major R&D goals, but it's no accident that the Detroit-style Domino is rectangular-shaped like the pizza chain’s logo.

Food

Jamba's new sandwich line gives the fast casual a firm foothold in the food space

By Patricia Cobe on Aug. 26, 2026

Behind the Menu: Sandwiches are integral to the overall vision for this GoTo Foods brand, as it moves from beverages and snacks to the center-of-the-plate.

Food

Shrimp is making waves on limited-service menus

By Patricia Cobe on Aug. 19, 2026

Behind the Menu: Fast-casual and quick-service restaurants are turning to shrimp as a cost-effective protein option that’s adaptable to a variety of flavor profiles.

Food

Graeter's signature Black Raspberry Chip ice cream was a customer's idea

By Patricia Cobe on Aug. 12, 2026

Behind the Menu: The family-run Cincinnati-based company continually releases new flavors of its small-batch ice cream, with inspiration coming from many directions.

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