Food

Food trends and recipes to keep menus fresh

Food

What operators should know about ancient grains

Ancient grains like spelt/farro, quinoa, and sorghum have received a lot of culinary buzz in recent years.

Food

An idea from a Burger King guest inspires the new BBQ Brisket Whopper

BK’s new “Whopper by You” platform invites customers to help shape the burger giant’s menu, and this item is the first out of the gate.

Endless versatility, five bold takes—with the one and only Philly.

Behind the Menu: After 40 rounds of testing, the quick-service chain perfected the flavor, texture and appearance of its crispy, grilled and spicy chicken sandwiches.

Adaptable to breakfast, lunch, dinner, snacks and a wealth of toppings, waffles are the ultimate multi-tasker, winning over both consumers and operators.

Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Haim Asher, VP of culinary at Lucille's Smokehouse Bar-B-Que.

The new menu features three seasonal bowls highlighting peaches, tomatoes and bell peppers sourced from growers who share the fast casual’s sustainability mission.

Taste Tracker: Wahlburgers, Taco Bell, White Castle, Rubio’s, Baskin-Robbins, Church’s, &pizza, Fogo de Chao, Togo’s and more headline restaurant menu trends.

Jeni Britton is on a mission to put more fiber into Americans’ diets, starting with her new Floura products made from produce trimmings.

Menu Talk: Pat and Bret discuss the latest food & beverage trends and share an interview with John Burns Paterson of Frankies Nashville.

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