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Food

Streamline operations with a menu refresh

Offering top-selling, craveable options is a must to stay competitive, but with labor crunches, restaurants are looking to ingredient solutions to reduce back-of-house stress.

Food

Restaurant and foodservice operators have a new option for plant-based menu items

Dairy-free choices, such as cream cheese, offer new opportunities.

From stretchy mozzarella on a pizza to a sharp slice of cheddar on a flame-grilled burger, cheese is the ingredient that makes the dish.

After casting doubt on the future of the popular promotion, the chain is reviving it as sales and traffic slow.

State of the Plate: Nancy Kruse dishes on the centuries-old item now being used in a variety of items, from hot dogs to beverages.

The company worked with Good Humor and Popsicle to create a line of doughnuts inspired by treats normally found on an ice cream truck.

Parting with a yearlong trend of price hikes, full-service operators are leaning into discounts and value menus to boost traffic, but often for a limited time.

A revamped menu and more technology have the brand on track for its first year of positive sales in more than a decade.

The low-carb rice, which follows the burrito chain’s run of Cilantro-Lime Cauliflower Rice last year, mimics the flavor and color of the popular side dish.

A BTIG analyst says the McPlant burger has been underwhelming in tests and speculates that it is unlikely to make its national debut this year.

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