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Behind the Menu

Food

Why True Food Kitchen's new chicken tenders took a year to perfect

 By Patricia Cobe on Jul. 16, 2024

Behind the Menu: The gluten-free, air-fried tenders stay true to the restaurant’s health and quality mission, with the crispy crunch consumers crave.

Food

Applebee's upgrades chicken sandwiches with new techniques and flavors

 By Patricia Cobe on Jun. 10, 2024

Behind the Menu: VP of Culinary Shannon Johnson introduced hand breading, a larger chicken breast and craveable flavor profiles to elevate the platform.

Food

KFC goes portable and poppable to grab the snacking generation

By Patricia Cobe on May 28, 2024

Behind the Menu: Bite-size Apple Pie Poppers, created to target customers' sweet spot, lend themselves to line extensions to expand the chain’s snack selections.

Food

Inside Chili's quest to craft a value-priced burger that could take on McDonald's

By Patricia Cobe on May 15, 2024

Behind the Menu: How the casual-dining chain smashes expectations with a winning combination of familiarity and price with its new Big Smasher burger.

Food

The Taiwanese wheel cake may just become the next cronut

By Patricia Cobe on May 09, 2024

Behind the Menu: Money Cake opens in New York, tempting pastry fans with the waffle-cream puff hybrid.

Food

Nando's Americanizes its menu a bit as U.S. expansion continues

By Patricia Cobe on May 01, 2024

Behind the Menu: Favorites like mac and cheese, bowls and salads join the fast casual’s Afro-Portuguese-rooted dishes, including the signature peri-peri chicken.

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.

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