menu trends

Full-service chains scratch their way into the chicken wars

By Peter Romeo on Feb. 13, 2020

Casual- and family-dining chains are adding premium fried items as new lures, mindful of how well sandwiches have worked for Popeyes and Chick-fil-A.

Food

Restaurants help guests beat the winter blahs with food and drink

By Patricia Cobe on Feb. 04, 2020

Menu news of the week: Feb. 3, 2020

Food

A restaurant operator’s guide to barbecue

Sponsored content from our partner Clemens Food Group on Jan. 28, 2020

For operators, crafting a tasty barbecue offering or menu means tuning into not only what’s popular in the region but also diners’ likelihood to branch out

Food

3 ways restaurants can keep up with consumers’ need for convenience

Sponsored content from our partner Campbell's Foodservice on Jan. 28, 2020

Operators can simply menu portioned cups of their soup of the day, along with pre-prepared sandwich or salad options, to capture the business of busy lunch-seekers.

Consumer Trends

Quiz: Identify which plant-forward dishes you should offer next

Sponsored content from our partner Clemens Food Group on Dec. 19, 2019

Successful new menu items should combine plant- and animal-based ingredients, rather than going fully vegetarian or vegan, to appeal to the widest pool of diners.

Leadership

Bob Kinkead dies

By Peter Romeo on Dec. 16, 2019

The influential chef and restaurateur left his stamp on fine dining and influenced many of D.C.'s chefs.

Food

How plant-forward trends provide menu innovation opportunities

Sponsored content from our partner Clemens Food Group on Dec. 10, 2019

Today’s consumers also want more items tailored to their individual dietary needs and preferences—especially if they are flexitarian; following diets such as keto, paleo or Whole30; or are restricted in what they can eat due to medical conditions such as food allergies or heart disease.

Operations