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What the pandemic has done to how we eat

As restaurants shift their business models, food and how we experience it is changing too.


McDonald’s and Yum Brands ink deals with Beyond Meat

The plant-based meat maker will work with the burger giant on its McPlant platform and will help create menu items at Yum’s KFC, Pizza Hut and Taco Bell brands.

The buffet chain said it is reinventing its operations for the age of coronavirus.

Taste Tracker: Jack in the Box, PDQ spice it up; Einstein Bros. does brisket for breakfast; Jersey Mike’s adds a portabella sub; and more menu news of the week.

Taste Tracker: Lent brings shrimp to tacos at Fuzzy’s and Del Taco, Eggs Up Grill offers tastes of spring, Pollo Campero does a fried chicken sandwich, and more menu news of the week.

By now, operators understand the importance and benefits of using versatile ingredients across their menu.

Taste tracker: Heart-shaped pizzas from Donatos, Papa Murphy’s and others; Torchy’s offers Queso-grams; a surf-and-turf dinner for two at Ocean Prime; and casual dining loves couples.

The new low-carb pasta launched in January, joining the fast-casual’s cauliflower noodles and zoodles.

The coffee chain said the shift to plant-based products has been “dominant” and is testing a location with nothing but plant-based food.

The mint-flavored rite of spring makes its return Feb. 15 along with the Oreo Shamrock McFlurry.

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