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Food

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

By Patricia Cobe on Nov. 22, 2022

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

 By Joe Guszkowski on Nov. 22, 2022

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

Food

Taco Bell loads up Nacho Fries for an extended stay on the menu

By Patricia Cobe on Nov. 17, 2022

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.

Food

By popular demand, Arby’s Wagyu Steakhouse Burger returns for a limited time

By Patricia Cobe on Nov. 16, 2022

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

Food

Forget cooking Thanksgiving at home this year—it may be cheaper to order from a restaurant

By Patricia Cobe on Nov. 15, 2022

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.

Food

Subway’s next menu upgrade: Pickles

By Patricia Cobe on Nov. 11, 2022

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

Food

Wendy’s gets playful with its Frosty

By Jonathan Maze on Nov. 10, 2022

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.

Topics

Let the restaurant trend-prediction season begin

By Lisa Jennings on Nov. 09, 2022

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.

Food

Trending plant-based dishes to add to the menu

Sponsored content from our partner Basic American Foods on Nov. 07, 2022

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.

Workforce

How a three-day week and raising pay resulted in a more successful restaurant

By Lisa Jennings on Oct. 25, 2022

"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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