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menus

Leadership

Souplantation, Sweet Tomatoes get new CEO

The twin chains’ new owners have tapped a turnaround vet to reinvigorate the buffet brands.

Food

5 trends emerging from the fryer

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

Food

7 tips for writing menus

By Lizzy Freier on Aug. 14, 2017

Operators give insight on words to use or avoid on menus.

Food

Kick things up with trending spices and flavors

Sponsored content from our partner Mrs. Dash Foodservice on Jul. 25, 2017

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.

Restaurants challenge NYC's plan to enforce menu labeling

By Peter Romeo on Jul. 14, 2017

The action could be a test of local jurisdictions' ability to adopt disclosure requirements while the federal mandate is on hold until May. Industry officials fear that restaurant chains may be subject to a patchwork of regulatory obligations and penalties.

Food

6 ideas to freshen up your menu

By Patricia Cobe on Jul. 11, 2017

Several actionable food and drink insights bubbled up at a recent conference on restaurant trends.

Consumer Trends

The 10 most craveable chain tacos

By Lizzy Freier, Michelle Zalesny and Dora Meza on Jul. 07, 2017

Click through to see the list of consumers’ most-craved restaurant tacos, from Mexican joints to burger chains.

Food

6 wacky menu items making waves this summer

By Benita Gingerella on Jul. 06, 2017

Operators are featuring a slew of offerings designed to make diners do a double take. ‘Tis the season of deep-fried Twinkies and Naked Chicken Chips.

Food

4 unexpected menu trends to expect at Restaurant Trends & Directions

By Lizzy Freier on Jun. 19, 2017

Consumers' expectations are higher than ever and constantly evolving, forcing operators to take a second look at traditional menu items.

Food

4 fastest-growing proteins on menus

By Lizzy Freier on Jun. 12, 2017

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

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