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Food

Supercharging smoothies: Message in a glass

 By Sara Rush Wirth on Oct. 13, 2014

As evidenced by the sheer number of “veggified” green smoothies sprouting up across the market, better-for-you blends are top of mind for consumers and operators, alike.

Concept to Scout: Banh Shop

 By Dotty Griffith on Oct. 14, 2014

Yum! Brands is at it again, rolling out another fast-casual test concept in the Dallas area. Instead of fried chicken (the subject of a previous test, SuperChix in Arlington, Texas), it’s floating Southeast Asian “street” sandwiches, known as banh mi.

Grand Slam in the Big Apple

By Patricia Cobe on Oct. 14, 2014

Mahogany woodwork, tufted leather upholstery, prosecco on tap—this isn’t anything like the other 1,700 Denny’s around the U.S.

7 menu-writing secrets that sell

By Patricia Cobe on Oct. 14, 2014

Research and experience have revealed ways to write menu descriptors that sell as much as they describe. Here’s a review.

Food

A fresh take on salmon

By Patricia Cobe on Oct. 22, 2014

The challenge: to create a “home-run” salmon dish that could supplant the grilled salmon that had been on Brio Tuscan Grill’s menu since day one.

McDonald’s details plan to slim down, localize menu

Oct. 22, 2014

After reporting its worst quarterly performance in years, the fast-food giant provided investors with more particulars about a plan to reconnect with customers.

Food

Noodling around with customization

By Patricia Cobe on Oct. 23, 2014

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

Food

10 successful menu adds from the top-grossing independents

By Kelly Killian on Oct. 28, 2014

Successful menu additions keeps guests coming back for more, a key strategy in today’s traffic-challenged climate.

Along the Puerto Rican pork trail

By Patricia Cobe on Oct. 28, 2014

Operators feeling the pain from high beef prices are looking for ways to menu proteins that are more profitable. They might take a few cues from Puerto Rico—a country that gives the pig a place of honor at the table.

Cool Restaurant Menu: Papa’s Soul Food Kitchen and BBQ

Oct. 28, 2014

This menu is divided into the typical sections—sandwiches, entrees (hot plates), sides and more—but each is defined by stylized type and whimsical drawings of animals and food.

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