Continue to Site >>>

menus

FDA finalizes menu-labeling regs

 Nov. 25, 2014

Chain restaurants will have a year to post calorie counts for food and some alcoholic beverages. They’ll also be required to provide far more information in print form, and to let customers know that 2,000 calories is a daily benchmark.

Concept to Scout: Ten 50 BBQ

 By Sara Rush Wirth on Nov. 25, 2014

For his latest venture (and first fast casual), Chili’s founder Larry Lavine converted a clothing store into the 13,000-square-foot Ten 50 BBQ, which has been serving central Texas-style barbecue in an indoor-outdoor setup since August.

Beverage

Turning bartenders into mixologists

By Thomas Henry Strenk on Dec. 04, 2014

Given all the fanfare surrounding the mixology movement, cocktail lists are garnering as much attention as food menus, making the bartender as important a hire as the chef.

5 surprises in chefs’ forecast of 2015 trends

By Patricia Cobe on Dec. 04, 2014

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list.

Food

Mini muffins, max sales

By Patricia Cobe on Dec. 08, 2014

These mini breakfast bites meet both goals, says Director of Product Development Michelle Stene, and since September, they’re a core menu item at all 302 U.S. locations.

Food

Reshaping pizza dough

By Patricia Cobe on Dec. 08, 2014

Nate Weir, director of culinary operations at Denver-based Modmarket, was on a mission: to create a better pizza—not just better than the growing number of customizable fast-casual concepts, he says, but better than the Neapolitan pies tossed at high-end pizzerias.

Taco Bell’s tortilla-encrusted fried chicken strips are real, tested in 3 states

Dec. 09, 2014

The chicken fingers are being offered in Crunch Wraps and wrapped in a tortilla as a snack.

McDonald's expands custom sandwich option

Dec. 09, 2014

In addition to customizing burgers and chicken sandwiches via a kiosk, customers in some 2,000 units will soon be served their food at the table, and in baskets, not wrappers. They’ll also have a choice of regular or sweet-potato fries.

Food

5 changes in menu direction for 2015

By Patricia Cobe on Dec. 09, 2014

Consumers are going to want more variety and excitement in 2015, the result of an improved economy and lots of pent-up demand.

Cool Restaurant Menu: Harlem Restaurant

Dec. 11, 2014

Harlem Restaurant in Toronto celebrates the 1920s musical renaissance in New York City’s Harlem neighborhood. The menu, printed to look like a vinyl record, features retro cocktails and soul food.

  • Page 152