menu trends

Bowls get a seasonal spin for summer

By Patricia Cobe on Jun. 23, 2020

The popular bowl trend continues to surge with new combinations of ingredients.

5 trends emerging from the Food and Beverage (FABI) Awards

By Patricia Cobe on Jun. 08, 2020

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

Post-pandemic global menu trends on the rise

By Patricia Cobe on May 26, 2020

Foods and beverages emerging in Asia are worth watching.

New menu launches run the gamut

By Patricia Cobe on Apr. 28, 2020

From date night dinners to family meals and sweets, restaurants innovate to lure customers.

Supermarkets partner with restaurant chefs in COVID-19 outreach

By Patricia Cobe on Apr. 21, 2020

Several grocery chains are finding new roles for chefs.

Restaurants adapt Easter and Passover menus to the new normal

By Patricia Cobe on Apr. 03, 2020

Like other activities, holiday meals are pivoting to accommodate social distancing and lockdown guidelines.

3 speed-scratch hacks to stretch your food costs

Sponsored content from our partner Idahoan Foods on Feb. 24, 2020

Versatile, low-labor ingredients make menu development easy.

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.

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

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.

Page 39

…
37
38
39
40
41
…