menus

Food

The competition heats up: Spice takes over menus

Today’s consumers have an endless appetite for heat, researchers say.

Steal this Idea: Scripting a successful LTO

Here from Chicago research firm Datassential are the 10 limited-time offers that consumers adjudged to be most in line with their tastes, and why.

There’s no kitchen, no set menu, no servers and no reservations at Travail.

While not for all, the design can help build connections and provide entertainment—extra incentive to get guests in the door.

Three-fifths of consumers now believe restaurants can offer food that is both healthful and tasty, reports Chicago research company Technomic.

Restaurateurs are trying some bold formats to snare the attention of jaded consumers. Here are three examples that caught our eye.

Healthy fast casuals—especially chef-led concepts (akin to Chipotle founder Steve Ells’ culinary training)—are rolling out with backing from some high-profile players in the restaurant biz.

The new creamer will spare consumers with dairy or soy allergies from having to drink their coffee black.

Slow and low is not the growth strategy for fast-casual barbecue concepts. Here’s a look at four concepts with enough powerful backing to fire up the restaurant industry.

Chipotle’s conscious uncoupling with its pork supplier is a lesson for the industry.

  • Page 155