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Behind the Menu

Food

Portillo's Salted Caramel Spice Cake is ready to take on chocolate fans this fall

 By Patricia Cobe on Sep. 13, 2024

Behind the Menu: The fast casual’s famous chocolate cake has a seasonal competitor—the first new cake flavor in 20 years.

Food

NYC's famed Delmonico's adds its first plant-based entrée

 By Patricia Cobe on Jul. 31, 2024

Behind the Menu: The landmark restaurant and birthplace of the Delmonico Steak transforms a classic dish for vegan palates.

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.

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