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Boost menu versatility while keeping costs low

Here are some benefits of offering pre-portioned dipping sauces and dressings to boost menu versatility.


Labor pains are hitting menus where it hurts

Higher wages, fewer workers and supply challenges are disrupting restaurant menus. But raising prices isn’t the only answer.

Finding versatile ingredients that can meet the demand for plant-based choices while also being used in other menu items is key when simplifying the menu.

The bite-size nuggets launch nationwide, along with all-new packaging and a catchy marketing slogan.

Taste Tracker: Pizza power at Marco’s and Toppers; burger variations debut at Wayback and The Counter; Taco Bell and Taco del Mar make a taco pivot; and Le Pain Quotidien goes back to its roots.

Taste Tracker: Brisket burritos are smokin’ at Freebirds; Quiznos spotlights pork while Taziki’s tests lamb; Epic Burger and Long John Silver’s go plant-based; and Krispy Kreme, Black Bear Diner and more celebrate with sweets.

The chains started warning consumers about a lack of supplies as transportation issues continue to cause supply issues.

In today’s hypercompetitive market, operators must ensure that the dishes remaining on their menu will successfully draw customers.

RB editors Pat Cobe and Heather Lalley join Editor-in-Chief Jonathan Maze to discuss and debate the future of plant-based meat at fast-food restaurants.

The industry increased prices at a post-pandemic high in June, but grocery price inflation increased as cost pressures mount.

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