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3 menu trends trickling down from indies

Chains, put these ingredients on your culinary radar.


Will these local favorites be the next big thing?

The culinary world didn't know about lobster rolls or hot chicken until those regional specialties were embraced by the restaurant mainstream. Will these peculiar favorites be the next local dishes to catch fire?

The Pei Wei kitchen takes menu testing out of its headquarters and into guests’ hands, reducing corporate bias, says Clay Dover, CMO of the P.F. Chang’s offshoot.

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

The chain will now offer its Sunday brunch menu on Saturdays, too.

The Double Doozies will be available in three flavors.

The chain takes a 180-degree turn from its popular “endless” deal promoting all-you-can-eat shrimp.

Breakout stars on menus range from all-American to ethnic flavors, light florals to indulgent fats.

Here are some tips for getting more business out of National Pi Day.

Restaurants are tapping menu psychology tactics when constructing their menus and menu boards.

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