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Behind the Menu

Food

How a change in portioning and plating skyrocketed Fish Fry sales at Bob Evans

 By Patricia Cobe on Apr. 05, 2024

Behind the Menu: The family-dining chain introduced the new format at the start of Lent and the wild cod items quickly became best-sellers.

Food

Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

 By Patricia Cobe on Feb. 28, 2024

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

Food

Why the Smashed Jack sparked record-smashing demand at Jack in the Box

By Patricia Cobe on Feb. 25, 2024

Behind the Menu: The chain’s newest menu addition aims to break the mold on what a fast-food burger can be, and customers are buying in.

Food

Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

By Patricia Cobe on Feb. 22, 2024

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.

Food

Sour power drives Black Tap's newest burger, fries and shake

By Patricia Cobe on Feb. 14, 2024

Behind the Menu: Chef Stephen Parker pairs tangy tamarind and spicy chilies to elevate February’s LTO.

Food

Fast-casual Brine pays homage to the Pop-Tart with launch of first dessert

By Patricia Cobe on Jan. 28, 2024

Behind the Menu: Chef-partner Joseph LoNigro highlighted all the best parts of the iconic toaster pastry to create a signature, scratch-made treat that’s easy to execute in a limited kitchen.

Food

Chuck E. Cheese's 'Grown-Up Menu' is the latest piece of a brand refresh

By Patricia Cobe on Jan. 03, 2024

Behind the Menu: The eatertainment chain aims to enhance the experience for all family members at its venues, and food is a big part of the upgrade.

Food

Bar Louie fills menu gaps to boost traffic beyond happy hour

By Patricia Cobe on Dec. 19, 2023

Behind the Menu: As new VP of culinary, Joel Reynders is expanding the menu in new directions without losing focus on the bar.

Food

Del Taco pushes the boundaries of birria

By Patricia Cobe on Nov. 17, 2023

Behind the Menu: The Mexican chain developed shredded beef birria to launch in a traditional taco and quesadilla, but then chef Jeremias Aguayo gave it a decidedly Asian spin.

Food

Biscuitville aims to expand all-day business with new menu items

By Patricia Cobe on Nov. 13, 2023

Behind the Menu: Nine items in test in Virginia are designed to fill a menu gap for the breakfast-centric Southern chain.

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