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menu trends

Food

Bowls, pizza and 4/20 specials take menus to new heights

Cheba Hut, Velvet Taco, TGI Fridays feed the munchies; bowls trend at Dos Toros, Ghenghis Grill, Sweetfin; Papa John’s riffs on pizza; beverages rule at Corner Bakery and Tropical Smoothie Cafe.

Food

The pandemic reshaped menu innovation. Here's what's next.

Celebrity chef David Chang and other industry leaders share their take on the culinary currents moving restaurant menus forward.

New bar bites and handcrafted cocktails draw guests to lighter fare at the meat-centric Brazilian churrasco chain.

As the MLB season gets underway, ballparks welcome fans with a winning food and drink lineup.

Buffalo Wild Wings’ new sauce captures the flamin’ hot flavor profile that's getting a lot of buzz.

With menu development broadening beyond marketing and R&D, the top-to-top conference will feature a number of sessions aimed at giving other members of the C-suite the smarts to participate.

Call them modern diners, cafe-bar hybrids or neighborhood hangouts, restaurants that operate from breakfast through late night are having their moment post-pandemic.

Both chains and indies are drumming up menu excitement with new foods, formats and combinations.

Wisconsin cheeses and topping ingredients create premium pies that set the menu apart from the competition. And a new dessert lineup spotlights local frozen custard.

The celebrity chef, now a partner in the fast-casual chain, is energizing and expanding the pan-Asian menu.

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