food

Food

Analysts expect a broader test of McDonald’s McPlant burger next year

The plant-based sandwich is apparently performing well in a limited, eight-store test. But it could still be some time before the product appears on nationwide menus.

Financing

Can a salad chain become the next big thing in the restaurant business?

A Deeper Dive: Nancy Kruse, the new menu trends columnist for Restaurant Business, joins the podcast this week to discuss whether Sweetgreen can find enough salad demand to grow big.

From the Editor: Subscribers will get access to the menu maven's State of the Plate column every month as part of our broadening menu coverage.

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to allof my customers.”

Consumers are increasingly interested in premium, high-quality ingredients when dining out. For operators, it can be a challenge to meet that need—but Prosciutto di Parma makes it easy.

Shareable menu items are perfect vehicles for customers to try new flavors and ingredients, and they can accommodate a variety of dining occasions, including between-meal snacks, happy hours and holiday parties, as well as traditional brunches, lunches and dinners.

The rollout follows a 64-unit test of the new protein late last year. The brisket is smoked, charred on the grill and seasoned with smoky peppers and other spices.

The 57,000-square-foot facility in Virginia will be used to create and package dips and spreads branded under the fast-casual chain’s name to be sold in grocery stores nationwide.

KFC is shifting its advertising away from boneless chicken toward products where there are more “abundant” quantities.

Taste tracker: Shake Shack partners with famous chefs for LTOs; bacon and cheddar team up at Wendy’s and Schlotzsky’s; nachos and tacos trend at El Pollo Loco, Torchy’s and Taco Cabana; Dutch Bros. and Bennigan’s tout new drinks; and sweet treats get seasonal.

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