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Food

A mixed bag of new items recharges menus

Taste Tracker: Taco Bell fans the flames; thighs arrive at Golden Chick; Pollo Tropical goes Cuban; and hand-muddled lemonades refresh Lemonade’s drink lineup.

Food

How Papa John’s created the Papadia—and launched a whole new menu category

Chef Scott Rodriguez and his team transformed pizza dough into a handheld Italian street food, and the chain now has a thriving sandwich business.

Taste Tracker: Shake Shack dials up sweet heat; Qdoba and Moe’s layer on saucy flavor; preserved lemons bring a sunny twist to Cava’s new bowl; Dunkin’ and Ziggi’s offer new takes on summer refreshers; and more menu news of the week.

The Lettuce Entertain You restaurant, largely credited with inventing the salad bar 50 years ago, is reinventing it as the Digital Chopped Salad Bar.

Corporate Executive Chef Tim Griffin developed five varieties of Insanity Pizza to add to the chain’s innovative lineup.

The plant-based product is available in just a handful of states, but the coffee chain said it continues to work with Beyond Meat.

Everything’s peachy at Chick-fil-A and Sweetgreen; Smokey Bones and Wild Wing Cafe fire up the barbecue; Another Broken Egg mixes up fruity cocktails; Jamba and Nekter blend up berries and melon; and more menu news of the week.

Food away from home prices rose 0.6% month-over-month in May, and 4% over the past year, as inflation at full-service restaurants hit a 13-year high.

Lessons learned throughout his culinary journey differentiate Matt Harding’s management style and menu mindset.

Mooyah’s celebrates campfires and s’mores; strawberries are the pick at Wendy’s and Peet’s; Krispy Kreme launches a lemonade collection; and ice cream and seafood trend on menus.

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