menu trends


Investing in beverage programs without maxing labor: Why innovative products matter more than ever

As operators work with ongoing labor challenges, innovative, ready-made products make it easier to serve on-trend beverages.


5 secrets to leading with an impactful menu

Inflation and increased competition mean that menus have to work harder to build traffic and sales, concluded speakers at the Restaurant Leadership Conference. Here’s how to make that happen.

Menu Talk: Pat and Bret dig into the latest food and drink news happening in the industry.

New York City built its pizza reputation on foldable slices topped with sauce and cheese. Recently, the big chains are getting in on the action and New York-style pizza is spreading across the country.

The new drinks come in three flavors, each based on energy-boosting green tea and infused with real fruit.

The constraints of today’s labor environment can put a freeze on innovation, as the need for consistency and speed of service can outweigh creativity and differentiation. To unlock that puzzle, today’...

Behind the Menu: The family-dining chain introduced the new format at the start of Lent and the wild cod items quickly became best-sellers.

Taste Tracker: Pickle power at &pizza and Wings Over; Portillo’s tosses up new salads; make way for stroganoff at Noodles; Jamba is all about acai; and IHOP’s April Pancake of the Month rolls out.

State of the Plate: The iconic dish, which turns 100 this year, continues to be a platform for creative culinary reinvention on restaurant menus, RB menu trends columnist Nancy Kruse writes.

While many fast-food chains stick to old-school kids’ fare, there’s a recent surge among fast-casual and full-service restaurants to offer healthier, more grownup menus that appeal to the whole family.

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