The 10 most alluring LTOs on menus in June

Consumers were tempted by these limited-time offers featured in chain restaurants.


4 trends springing up on salad menus

Technomic research reveals the top flavors and ingredients in the salad bowl.

But this time, the chain is adding a spiced-up version of the popular product.

A surprising quest begun by the industry a decade ago goes into effect Monday, with the focus on compliance rather than catching transgressors.

Often, the menu items deemed the most craveable aren’t the ones consumers say they’re most likely to purchase.

When the right back office system is implemented, all of your restaurant operators can answer any question a customer may have about a menu item.

Although consumers’ moves toward better-for-you menu items continues to influence operators today, fried foods remain universally popular choices for consumers.

When it comes to flavoring foods, chefs and home cooks alike rely on a few staples: acids, salts, fats and of course, spices and herbs.

Although the trend has been gaining steam for the last several years, small plates still spell opportunity for operators.

Whether you source them from a local orchard, farmers market or your produce supplier, apples are a clutch ingredient for fall and winter menus. These restaurants are showing off the fruit in everything from classic apple pie to not-so-classic pizza pie.

  • Page 4