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menu trends


U.S.-based chains accelerate menu launches in other parts of the world

Technomic’s latest Global Menu Innovation report reveals what’s trending from Argentina to the U.K.


Suddenly, pickles have become a big dill at restaurants

Brined cukes and a host of other lip-pursing options are showing up on all types of menus—and everywhere from the drinks list to the dessert array.

The restaurants' bars offer happy hour pricing on food and drinks during televised games throughout the season.

Pizza Inn’s new crust oozes cheese; fresh takes on chicken at Black Bear, Golden Chick and Chicken Salad Chick; and menus model the latest seasonal trends.

Nancy Kruse: The CNIC Culinary Competition showcases top cooking talent from the U.S. Navy, which could be a fertile ground for restaurants looking for people experienced in a high-volume, high-pressure environment.

Sauces are one of the most-preferred methods for imparting flavor into a dish—Technomic’s recent Flavor Consumer Trend Report finds that 60% of consumers say so. Many dishes on menus can be sauced to ...

The two chains spin specialties from food carts and Mexican taquerias into menu items that can be executed on a larger scale.

Fall’s in full force at Cracker Barrel, BD’s and Miller’s Ale House and a continuing deluge of pumpkin spice drives menu launches.

It’s no secret that the chicken segment is hot right now and has been for the past two years. As a restaurant operator, this is the time to think about whether what is being offered on the menu is unique enough to stand out amongst the competition.

The Mexican casual-dining chain upgrades ingredients, plays up flavor to stay ahead of the competition.

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