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Behind the Menu

Food

Tender Greens wants to be known as more than a salad concept

Corporate executive chef Oliver Plust is on a mission to expand and enhance the menu, recently adding a line of artisan sandwiches and a holiday steak plate.

Food

How Velvet Taco puts 52 unique limited-time tacos on the menu every year

A robust R&D pipeline constantly keeps WTF, the fast casual’s Weekly Taco Feature, filled with inventive tacos. Director of Culinary Venecia Willis makes it happen.

Forget about celebrity hangouts and hot new dining spots, Chain House is booked solid for its dinners that spotlight Chili’s menu.

The Pacific Northwest chain sticks to its mission of local sourcing to bring the seasonal LTO to menus.

It took an internal mind shift, plus the addition of griddles and a couple of SKUs, for Chef Brian Sullivan to perfectly execute the new West Coast Burger.

The Mexican casual-dining chain upgrades ingredients, plays up flavor to stay ahead of the competition.

Behind the Menu: Kentucky Fried Nuggets, now in test, are the first to be hand-breaded with the chain’s original recipe. They're also perfectly sized for on-the-go eating.

Behind the Menu: The Mediterranean cafe developed the burger to showcase cost-effective ground lamb in a familiar format.

Behind the Menu: The fast-casual chain transforms its iconic rotisserie chicken into bite-size portions, positioning them as healthier nuggets.

The U.S. is the chain’s only market that focused primarily on cinnamon—until now. More flavors from Cinnabon’s global locations may be next.

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