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menu trends


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.


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.

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

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.

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

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.

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

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

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

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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