Edit

ingredients

McDonald's to pare U.S. menus, ingredient lists

Fewer variations will be offered, but the deletions amount to eight fewer food options and five fewer Value Meals.

Food

Global assembly: Asian flavors hit sandwiches

Although sandwich consumption is high—people eat more than three per week, reports Chicago research firm Technomic—there’s a lot more competition to differentiate with flavors and ingredients in the quick-service and fast-casual sandwich segment.

“What’s on tap?” no longer is a question only beer-loving customers ask, as restaurant operators realize they can make their concepts buzzworthy and more efficient by adding unexpected beverages to the bar tap.

When the Nutritious & Delicious menu debuted at Lazy Dog Restaurant & Bar in 2012, it immediately boosted traffic and frequency of visits during lunch and dinner, attracting both millennials and empty nesters, men and women, says Gabe Caliendo.

For the milk-averse, soy products had been the only coffee-creamer option at mass-market chains like Dunkin’. Not anymore.

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

Regional barbecue is moving into the national arena, with fast casuals leading the way.

Starved for growth at other mealtimes, as companies battle to change how American's start their day, who will win the day?

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

As a member of the judging panel for the second annual FARE Culinary Competition, senior editor Pat Cobe shares the trends.