menus

Customize it

By Joan M. Lang on Apr. 16, 2015

Restaurants that provide what families want—speedy service, something kids will eat, healthy options to please parents and a willingness to customize—are gaining business as economic doldrums linger.

Beverage

Milking profits

By Sara Rush Wirth on Apr. 16, 2015

Adding an alternate milk isn’t as easy as slapping it on the menu as a simple substitution.

Ben & Jerry’s adds a new riff on the ice cream cone

Apr. 16, 2015

Called the Brrr-ito, the treat consists of a crepe wrapped around two scoops of ice cream.

Starbucks harnesses summer with new Frappuccino

By Kelsey Squire on Apr. 17, 2015

Seasonal flavors still win big with coffee consumers.

Are the dollar menu’s days numbered?

Apr. 17, 2015

Burger King co-founder believes a $15 minimum wage would mean big changes for the restaurant industry—including the end of the dollar menu.

Ruby’s Diner to shorten its menu

Apr. 20, 2015

A test that began at the beginning of the month will determine which items stay and which will go, says interim CEO Scott Barnett.

Fast-casual seafood primed for growth, research finds

By Kelsey Squire on Apr. 20, 2015

For fast-casual operators looking to meet the demand for healthy menu items, seafood may be the answer they’ve been fishing for.

McDonald’s all-day breakfast test begins today

Apr. 20, 2015

The fast food giant aims to wake up San Diego customers to an all-day limited breakfast menu.

Buffalo Wild Wings jumps on the build-your-own bandwagon

Apr. 21, 2015

With the chain’s new “Fast Break” menu, diners can customize their lunch orders, eat a sit-down meal in a half-hour.

Tea a key player in Starbucks’ sales growth

Apr. 24, 2015

Tea drinks, including iced tea and tea lattes, drove one point of the coffee giant’s 7-percent comps increase.

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