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In the heat of a culinary competition, menu trends come to life

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

Food

Breakfast forward

Portability and speed feed the morning customer, boosting the popularity of grab-and-go items.

Food

Eggs Benedict gets skinny

By Patricia Cobe on Jun. 17, 2014

“The Healthy Benedict is selling better than regular eggs Benedict on weekdays, and the two are even on weekends."

Panera to remove artificial ingredients from all food by 2016

Jun. 03, 2014

The chain vows to remove artificial colors, flavors, sweeteners and preservatives over the next two years, a reflection of the growing distaste consumers are showing for such ingredients.

Chefs dish on the rise of Houston's culinary scene

Jun. 02, 2014

Take a melting-pot population, add chefs who’ve trained and cooked elsewhere before coming back to the area, and you have the ingredients for a trend-setting restaurant city rife with ideas.

Taco Bell’s secret recipe for new products

May. 29, 2014

BloombergBusinessweek opens the doors to the chain’s test kitchen to reveal the innovation team’s source for ideas and how a product goes from prototype to promotion.

Food

The steaks are high

By Patricia Cobe on May. 29, 2014

A steakhouse cuts food costs by substituting an underutilized cut of beef for filet mignon.

Restaurant trends from across the pond

By Patricia Cobe on May. 27, 2014

The British restaurant scene is booming, according to Peter Backman, an annual visitor to the National Restaurant Association Show in Chicago. Backman sat down with Senior Editor Pat Cobe to share some other insights into what's trending in the U.K. Did someone say "fast casual"?

Eating my way through NRA 2014

By Patricia Cobe on May. 21, 2014

Senior Editor Pat Cobe shares 10 business-building food and beverage trends she spotted at the show.

Top 10 restaurant trends from this year’s NRA Show

By Sara Rush Wirth on May. 21, 2014

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.