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seasonal

Food

Satisfy sandwich cravings with spicy flavors and seasonal ingredients

By innovating on this familiar format, restaurants can pique consumers’ interest—and keep them coming back for more. Check out a few ways to update the sandwich menu with these current sandwich trends

Food

4 ways to turn summer street foods into delicious soups

Check out these four ways to turn summertime street food faves into conveniently portioned soups.

Check out these ways that unique toppings can help boost soup’s appeal.

Check out what's trending in the world of soup to prep for the warm season.

Operators are tapping seasonal ingredients and holiday flavors to create new dishes.

America loves Maine lobster, that claw-heavy creature with the snow-white flesh that seems made for melted butter. Tying on a bib and getting up close and personal with a whole boiled Maine lobster is the epitome of summer feasting for many.

It used to be that spring and summer menus had the monopoly on fresh fruits and vegetables—especially in restaurants north of the sunbelt.

Come December, many a pastry chef crafts desserts around the fresh apples, pears, and citrus fruits in abundance. But Stephen Collucci, executive pastry chef at Colicchio & Sons in New York City, likes to go off the beaten track a bit.

The 2012 Future 50 has distinguished itself as being one of the most varied collections of menus we’ve ever featured in our annual ranking of the fastest growing small chains in the country. The largest menu category represented—“varied menu”—typifies this.

No longer just an add-on, breakfast is big business, bringing in $57 billion a year to restaurants (2011 Mintel Breakfast Report). Savvy foodservice...

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