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Food

Restaurants expand menu choices for Easter and Passover

By Patricia Cobe on Mar. 23, 2021

Taste Tracker: Lettuce Entertain You’s celebratory takeout meals; Easter ham packages at Cowboy Chicken and Bob Evans; Steak 48 does brunch; and hotels catch the holiday spirit.

Operations

March Madness fans are treated to local tastes at Lucas Oil Stadium

 By Patricia Cobe on Mar. 19, 2021

Indiana specialties flavor the menu at the 2021 NCAA basketball tournament.

Food

A seismic shift in dining habits forced menus to change course

By Patricia Cobe on Mar. 19, 2021

Restaurant menus went through many iterations during the pandemic—but are the adaptations permanent?

Food

Seasonal specials flavor March menus

By Patricia Cobe on Mar. 16, 2021

Taste Tracker: Pie Five Pizza gets crafty; Sonic dresses up burgers; Hard Rock goes Irish; and more menu news of the week.

Food

A taste of Mexico can boost menu appeal

Sponsored content from our partner Sigma Foodservice USA on Mar. 15, 2021

With demand for dining out challenged by the pandemic, the need to appeal to diners is more crucial than ever.

Food

March menus tie into timely promotions and on-trend ingredients

By Patricia Cobe on Mar. 09, 2021

Taste Tracker: Schlotzsky’s, Slim Chickens and more upgrade sandwiches; Cracker Barrel expands heat-and-eat; BurgerFi starts a burger war; and Mars launch inspires CPK.

Consumer Trends

The 10 most appealing LTOs launched this winter

By Patricia Cobe on Mar. 08, 2021

Consumers gave high marks to limited-time offers featuring sweets and comfort foods.

Food

Next up for a chicken sandwich taste test: Chick-fil-A

By Patricia Cobe on Mar. 05, 2021

The quick-service chain with the longest-running fried chicken sandwich goes before RB's panel of judges.

Food

Smokey Bones differentiates the menu with global flavors and new cuts

By Patricia Cobe on Mar. 04, 2021

Chef Peter Farrand launches a “protein candy store” to bring guests new experiences.

Food

What the pandemic has done to how we eat

By Joe Guszkowski on Feb. 27, 2021

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

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