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Food

Is Wafu cuisine the next big thing?

 By Patricia Cobe on Dec. 02, 2021

The culinary techniques and flavors from Japanese and Italian cultures combine to drive this emerging cuisine. But don’t call it fusion.

Operations

Technomic: Labor and supply shortages will challenge menu innovation in 2022

 By Patricia Cobe on Oct. 28, 2021

The industry recovery will continue, but the limitations will have a big influence on the menu in the coming year.

Consumer Trends

Deliver authentic flavor without over-stressing back-of-house staff

Sponsored content from our partner Sigma Foodservice USA on May 27, 2021

For operators—who are already offering global dishes or who want to start doing so—another important factor to consider when creating these meals is the labor involved.

Food

Test your flavor knowledge

Sponsored content from our partner Boar’s Head Brand® on Nov. 09, 2020

The pandemic has changed what consumers are looking for when they order restaurant food. It’s also forced many operators to simplify their menus to minimize waste and maximize profits.

Food

Signature sauces boost brand loyalty—and the bottom line

Sponsored content from our partner Texas Pete on Mar. 17, 2020

A signature sauce can help restaurants generate guest loyalty while also giving consumers a chance to customize dishes to suit their own flavor and heat preferences.

Food

Inspire sales by pairing familiar and innovative flavors and formats

Sponsored content from our partner Smithfield Culinary on Feb. 10, 2020

By offering familiar foods and flavors with updates, operators can ensure diners feel confident about what they’re ordering.

Food

Restaurants fast-track new menu items for fall

By Patricia Cobe on Sep. 17, 2019

Menus are exploding with food and drink additions that go beyond pumpkin spice.

Consumer Trends

7 foods and beverages college-age customers crave—and 3 falling from favor

By Patricia Cobe and Jill Failla on May 30, 2019

Gen Z dominates college campuses these days. Here’s what consumers in that age group are increasingly interested in ordering—and what they’re snubbing.

Food

3 barbecue trends heating up the menu

By Patricia Cobe on Jul. 18, 2018

Here’s what consumers are craving this barbecue season.

Food

6 more local menu hits on the brink of discovery

By Peter Romeo on Jan. 30, 2017

After running a list of regional foods that seem ripe for national adoption, we heard from readers about these omissions from the list. Here are some local favorites they see as having legs.

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