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How Velvet Taco puts 52 unique limited-time tacos on the menu every year

A robust R&D pipeline constantly keeps WTF, the fast casual’s Weekly Taco Feature, filled with inventive tacos. Director of Culinary Venecia Willis makes it happen.

Marketing

Why barbell pricing is the strategy du jour on restaurant menus

The two-pronged approach has been gaining steam amid an economy of haves and have-nots.

Plus, the chain’s Enchirito returns as a throwback favorite after it won more fan votes in a head-to-head competition with the Double Decker Taco.

The first time around, the premium burger sold out six weeks early. Now Arby’s fans have a second chance to try it.

Supermarket prices for turkeys and some sides are reaching new heights, but restaurants are offering deals on fully-cooked holiday meals with all the trimmings that can be easier on the wallet—and the cook.

A thicker, crisper, juicier pickle is now available to layer on any Subway sandwich. The chain is tying the launch into a pickleball sweepstakes.

The burger chain is introducing the Peppermint Frosty next week. But that won’t be the only new flavor as the burger chain gets creative with the iconic dessert.

The annual trend report from AF&Co. and Carbonate kicks off the season of looking at what’s hot on menus and what’s on the rise.

While plant-based diets are still the minority, restaurants are wisely upping the number of meatless options on menus, both for diners who never eat meat as well as those who are simply curious to try a dish that doesn’t contain it.

"We were being greedy" before the pandemic, says the chef-owner of Southern Belle in Atlanta. Reworking the model has resulted in a happier, healthier and more stable workforce.

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