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menu trends

Food

Lemons, salt and patience flavor Cava’s newest bowl

The chef-curated Lemon Chicken Bowl has culinary roots in the Levant region of the Mediterranean, with preserved lemons a key ingredient.

Food

Shareables are surging on menus—and customers are all in

With tables of vaccinated diners eagerly eating out, restaurants are not shying away from serving shared plates.

Food

Panda Express transforms its signature Original Orange Chicken into a plant-based dish

By Patricia Cobe on Jul. 14, 2021

Beyond The Original Orange Chicken is debuting at select locations in New York and California.

Food

How Wendy’s developed a plant-based burger that stands apart from the crowd

By Patricia Cobe on Jul. 13, 2021

Chef John Li and his team had to deliver on the chain’s “fast food done right” pillars—a mission that prolonged the R&D process. The Spicy Black Bean Burger is the result.

Operations

A new restaurant changes its business model midway through opening

By Patricia Cobe on Jul. 07, 2021

Little Original Joe’s transitioned from an intimate seated dinner spot to a bustling marketplace—and there’s no looking back.

Food

Grubhub’s midyear report ranks the top trending foods for 2021

By Patricia Cobe on Jul. 01, 2021

The “State of the Plate” looks at how diners ate their way through the last six months, including a top 10 list of most popular foods and a forecast of what's ahead.

Food

Wendy’s feeds the demand for plant-based options with a new Spicy Black Bean Burger

By Patricia Cobe on Jun. 24, 2021

The new veggie burger is debuting on the chain’s Made to Crave sandwich menu for a limited time in select regional locations.

Food

Taco Bell gives its Naked Chalupa a plant-based shell

By Patricia Cobe on Jun. 23, 2021

Taco Bell swaps out chicken for a crispy shell made with veggies to bring more innovation to the menu for vegetarians.

Food

California Pizza Kitchen launches a chickpea crust

By Patricia Cobe on Jun. 22, 2021

Chickpeas move in to dethrone cauliflower as the next low-carb, gluten-free, veggie-based pizza crust option.

Workforce

It’s tougher than ever to find summer help

By Patricia Cobe on Jun. 09, 2021

Restaurants that rely on seasonal workers are scrambling to fill jobs. In the meantime, they’re trying different tactics to make up for the labor gap.

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