menu trends

Operations

Delivery backlash and 4 other head-spinning moments

The dash for off-premise business is taking a detour around third-party delivery. Meanwhile, Amy Poehler isn't making restaurateurs laugh, R&D kitchens are cooking up some unusual new products, and the drug epidemic is prompting some controversial changes in operations.

Food

3 French desserts en vogue in the US

A look at French sweets beyond crepes and creme brulee making guests gasp, “Ooh la la!”

Chains are revamping mozzarella sticks, chips, breaded veggies and dips.

Now that chillier weather has arrived, add something new and satisfying to the menu rotation with one of these recipes, each hearty enough to be an entree.

With its many shapes and saucing possibilities, pasta provides plenty of menu potential. For operators who may be stuck in a pasta rut, these five recipes will help realize that potential.

More channels means more competition and a rethinking of the industry.

Bartenders put in the effort and leave out the booze to craft options for the nondrinking crowds.

For restaurant operators looking for ways to add umami to their menus, there are several ingredients that help do so in delicious ways.

Chicken is the most popular protein on menus and continues to be a cost-effective choice. It also adapts well to global flavors, as these five recipes show.

Operators are using noodles, doughnuts and more to create Instagram-worthy fare drawing long lines and press.

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