innovation

Food

After a pandemic break, restaurants added a lot of new menu items this summer

Customers returned to dining out and operators greeted them with a record number of limited-time offers. The result was a summer of love on restaurant menus.

Technology

From the judges' corner: Top trends emerging from this year's Kitchen Innovation awards

20 diverse pieces of equipment earned KI awards from the National Restaurant Association Show, each reflecting one or more overriding trends.

The executive director of culinary innovation offers four lessons learned as top toque at the Asian quick-service chain.

The chef moved from pasta to frozen custard and burgers, but he sticks with the same R&D principles.

The chain’s CEO and a Restaurant Leader of the Year nominee counts on tech, positive risk-taking, collaboration and company culture to last another 100 years.

A small but growing number of operators are striving to make themselves a better place to work by offering a pathway to 100% ownership.

With current supply chain and labor shortages, along with other post-pandemic challenges, it may be time for operators to rethink the way they develop and promote limited-time offers.

The chain was the first to bring Stuffed Crust Pizza to consumers, with more than 40 variations launching in the years since. Innovation continues at R&D headquarters around the world.

Technomic travels the world to discover what’s trending on menus in other countries. These recent items are worth watching.

The pandemic slowed the emergence of trendy new flavors and ingredients, but futurist Liz Moskow sees innovation ahead.

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