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Behind the Menu

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.

Food

Arby's puts a fresh spin on Chicago's classic Italian beef sandwich

By Patricia Cobe on Feb. 25, 2026

Behind the Menu: The fast-food chain’s signature roast beef stars in the limited-edition sandwich, layered with ingredients that respect the original but make it Arby’s own.

Food

Southern Grounds aims to be a bridge between Starbucks and First Watch

By Patricia Cobe on Feb. 20, 2026

Behind the Menu: High-end coffee, chef-driven food and a funky vibe that flows from early morning to 9 p.m. turn this all-day café into a community gathering place.

Food

Sweetfin cooks up new warm bowls

By Patricia Cobe on Feb. 12, 2026

Behind the Menu: The fast-casual poké concept pivoted from an all-raw menu without losing focus on flavor, scratch prep and its California-Asian pedigree.

Food

Taco Bell taps into snacking trend with Mini Taco Salad

By Patricia Cobe on Feb. 04, 2026

Behind the Menu: The Mexican fast-food chain refreshed the format and flavor of its classic Fiesta Taco Salad to launch as part of its new Luxe Value Menu.

Beverage

A wine bar where the bottles do the talking

By Patricia Cobe on Jan. 28, 2026

Behind the Menu: Emmy Lou’s in Charlotte is half bottle shop, half restaurant, where the retail shelves work as the wine list and the food is much more than an afterthought.

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