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Huddle House chef takes comfort food to the next level

Using his family’s palate for inspiration, Kirk Biondi creates new flavor profiles for old favorites.


5 Chicago restaurant concepts land at Purdue University

Cornerstone Restaurant Group is expanding to the Indiana college campus with its chef-curated brands, opening kiosks at the remodeled student union.

Foodservice operators can now offer the plant-based tenders as a chicken alternative.

Taste Tracker: Old Chicago and Oath launch new pizzas; salads with global flavors debut at Noodles & Co. and Saladworks; bubbles pop at Dunkin’; and more menu news of the week.

The brand was recast after its sale in mid-2017. Those changes proved fortunate when dining rooms were closed and off-premise was the only sales channel left.

The new establishments will feature THC-infused edibles for onsite consumption. Additional foods and beverages can also be sold.

After hotels had time and motivation to rethink service, space and menus over the last year, some operational changes are becoming permanent in hotels big and small.

Chefs at restaurant chains are taking bacon beyond the traditional applications, tempting customers with new techniques and products.

Culver’s new snacky side and White Castle’s sweet snack; Red Lobster launches a chicken sandwich while Daphne’s does seafood; beefed-up burgers at Roy Rogers and Umami Burger; and breakfast wakes up to spring.

The pressure is mounting on Twitter and Change.org for chains to return popular menu items.

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