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menu trends

Food

Restaurants find that protein packs a healthy punch

State of the Plate: Restaurant menu trends expert Nancy Kruse dishes on "dude food," as consumers' view of healthy shifts toward the meatier side of things.

Food

El Pollo Loco nails authenticity to bring birria to the menu

The Mexican-born chain not only had to stay true to its Hispanic customer base, it had to scale up the recipe for 481 locations.

State of the Plate: The daypart went dark during the pandemic, but customers are returning and chefs are inspired, with everything from Elote Mexican Street Corn Hash at First Watch to Chengdu Chicken and Waffles at Nue.

After four days of walking the Show floor and attending culinary demos and educational sessions, some overriding food and drink trends emerged.

Reality Check: The industry's largest gathering provided nearly everything an operator could want, but it posed some tough questions as well.

If you’re looking for the next menu must-have, RB editors did the legwork, tasting our way through the Show. These are our picks.

Taste Tracker: Chocolate is for drinking at Starbucks and Shake Shack; Bennigan’s and Lazy Dog craft cocktails; Subway’s latest sandwich refresh; Modern Market embraces summer; and more menu news of the week.

Operators take a cue from QSRs, promoting early evening specials, breakfast and dinner bargains, and other inflation-fighting deals.

Common themes of inflation, simplicity and familiarity are driving menu development around the world, finds Technomic.

Rhode Island's Plant City is dedicated to veg-focused food and drink at four chef-inspired eateries, a marketplace, bakery and bar.

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