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Behind the Menu

Food

Naya launches Chef's Creations to make Lebanese cuisine more approachable

 By Patricia Cobe on May 06, 2026

Behind the Menu: The fast casual introduced the curated items to simplify ordering and encourage guests to explore more ingredients.

Food

Real California Dairy Makes The Hottest Menu Trend Even Cooler

 Sponsored content from our partner Real California Milk on May 05, 2026

These days, it’s difficult to imagine a more interesting culinary trend than “hot and spicy.” Maybe that’s because it’s less of a trend and more of a dramatic flavor migration. Most operators can...

Food

Farmer J bucks the bowl trend with chef-driven Fieldtrays

By Patricia Cobe on Apr. 29, 2026

Behind the Menu: The fast-casual British import is generating a following in New York City with curated dishes that customers build into well-balanced, flavorful meals where each component has its own space.

Food

Inside the transformation of Wendy's Spicy Chicken Sandwich

By Patricia Cobe on Apr. 22, 2026

Behind the Menu: Becky Davis, VP of global culinary innovation, updated one of the fast-food chain’s classics with consumer-driven flavor and texture upgrades.

Food

Perkins fills a menu gap with launch of quesadillas

By Patricia Cobe on Apr. 16, 2026

Behind the Menu: The versatile, portable platform hits all dayparts at the family dining chain.

Food

The Friendly Toast plays up local flavor with a major menu refresh

By Patricia Cobe on Apr. 08, 2026

Behind the Menu: To differentiate its food and drink lineup in a competitive segment, this New England-based brunch concept is putting a renewed focus on small producers and scratch cooking.

Food

New ovens elevate Freshii's menu and lift sales

By Patricia Cobe on Apr. 01, 2026

Behind the Menu: The fast casual can now roast proteins and vegetables instead of steaming them, intensifying the flavors in bowls, salads and wraps.

Food

Spring couldn't come soon enough to Sungold's menu, but some vegetables aren't quite ready

By Patricia Cobe on Mar. 26, 2026

Behind the Menu: Chef Michael King is transforming the season’s early vegetables into craveable dishes, but the brutal winter has delayed some of his favorites from coming on the market.

Food

Cowboy Chicken's signature wood-fired bird expands beyond the plate into limited-time tacos

By Patricia Cobe on Mar. 18, 2026

Behind the Menu: The Tex-Mex theme continues at the fast casual with brand-new chocolate churros as a dessert add-on.

Food

As Culver's expands into new markets, menu innovation accelerates

By Patricia Cobe on Mar. 06, 2026

Behind the Menu: The Wisconsin-born fast-food chain is spreading its Midwest culinary roots into new territory, and that growth is fueling the launch of new menu items.

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