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Consumer Trends

Consumers balk at paying for ketchup and mayo

The beef on that burger is costing restaurants more this year, but asking customers to pay for the ketchup or mayo they squirt on top is not the way to offset high prices.

Food

Differentiate and innovate with South American flavors

Latin cuisine has been a major driver of the bold flavors that are leading menu development today.

With such wide acceptance among operators and consumers, kale has cleared the way for other previously ignored vegetables.

On the first day of the Restaurant Leadership Conference, conventional wisdom gets shredded, torched, stomped and buried.

McCormick & Schmick’s Seafood Restaurants are known for skillfully handing fine ingredients—particularly pristine fish—in a way that enhances the natural quality.

At one time, Chicago was the candy capital of America, home to many iconic brands. Although most of the production has moved elsewhere, it's possible to retrace the city's sweet history through a walking tour.

A loud note of disharmony could be heard within the restaurant industry this week, particularly among its Italian combatants.

Consumers’ tastes can drastically change in the span of a year—and they did. New research from Washington, D.C.-based newBrandAnalytics found that the starters people buzzed about most in 2013 were almost completely different from the previous year. Only ceviche was a favorite in both 2012 and 2013. Here are the top-five starters of 2013.

New ideas and trends can bubble up from the non-commercial side of food service as much as they trickle down from restaurants, as Senior Editor Pat Cobe discovered at a recent conference for food service directors.

In just over three years, Rubin has taken Melt Shop from an idea to three units in New York City, with four more slated to open in 2014.