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Behind the Menu

Food

One taste of a truffle cheese sauce inspires a new pasta dish at Jason's Deli

 By Patricia Cobe on Jan. 21, 2025

Behind the Menu: The fast casual collaborated with a vendor partner and The Mushroom Council to launch Cheesy Truffle Pasta as a limited-time offer.

Food

How Salad and Go sells fresh, made-to-order, protein-loaded salads for under $8

 By Patricia Cobe on Dec. 13, 2024

Behind the Menu: Going directly to the farm and focusing on flavor and efficiency puts affordability and quality front and center at the drive-thru salad concept.

Food

Potbelly expands core menu without overcomplicating things

By Patricia Cobe on Dec. 11, 2024

Behind the Menu: Four new sauces, two sandwiches and two toppings provide more choice and encourage customization without burdening operations.

Food

A restaurant's cheese sauce makeover leads to a retail line

By Patricia Cobe on Nov. 07, 2024

Behind the Menu: When the famous cheese fries at Michael’s Grill & Salad Bar were not turning out according to spec, owner Ryan Gamperl created a new product to bring them back up to speed.

Food

How Mimi Cheng's created Blue Label Burger Dumplings from seed-to-table

By Patricia Cobe on Oct. 23, 2024

Behind the Menu: Sweet Garleek grown from Dan Barber’s Row 7 Seeds inspired the filling and sauce for a limited-edition dumpling at the NYC restaurant.

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.

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