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Taco Bell is bringing back its Mexican Pizza in May

The fast-food Mexican chain said it would bring back the item after a two-year hiatus following customer demand, a Change.org petition, and even a request from Dolly Parton.


Menu price inflation hit a new 40-year high in March

Full-service menu prices rose 8% year over year and limited-service prices rose 7.2% while grocery prices increased 10%.

Flexibility is the new mantra, as restaurants are forced to make last-minute switches when products don’t show up at the back door or prices go through the roof.

Catering partner Sodexo Live! is serving up local favorites for the NCAA championship games.

State of the Plate: Nancy Kruse talks about one of the biggest culinary comebacks of the last decade, and how chefs are finding more uses for it than ever.

Chef Molly McGrath, head of the culinary and operations team, describes how to curate the menu and optimize food for last-mile delivery.

The Chef’s Chicken Sandwich debuts nationally March 30, expanding the fast casual’s warm and hearty options.

Taste Tracker: El Pollo Loco adds birria; Szechuan accents Starbird Chicken; breakfast gets heartier at Taco John’s and Bob Evans while Noodles & Co. tries plant-based chicken; sweet news at Cinnaholic.

The sauce, which became a cult classic thanks to a 2017 episode of the cartoon Rick & Morty, is making a return on the company’s mobile app on March 31.

This year, the top-to-top event will focus intently on the issues of the moment, from inflation to supply chain.

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