Food

Food trends and recipes to keep menus fresh

Food

Top 10 LTOs show consumers' preference for indulgence

February’s most popular items lean towards crispy, cheesy, creamy foods, finds Technomic.

Food

Bread is rising again on menus and in emerging concepts

State of the Plate: Once shunned by carb-cutters, bread baskets, baguettes, rolls and other yeast-raised items —especially higher-quality baked goods —are proving to be a hit with customers.

A streamlined menu launches in April with nine new dishes and recipe upgrades for 12 classics. But say goodbye to flatbread pizzas.

Taste Tracker: Spring blooms for Ruby Slipper and Cracker Barrel; it’s cereal all day at Scooter’s and Salt & Straw; Burgerville goes for waffles; and El Pollo Loco doubles up on tostadas.

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

The chain is partnering with the iconic Mexican seasoning blend to spice up a taco, snack and beverage, all in test at one California location.

Behind the Menu: The chain’s newest menu addition aims to break the mold on what a fast-food burger can be, and customers are buying in.

Taste Tracker: Golden Corral, Whataburger, White Castle and Krystal reel in seafood; jackfruit becomes permanent at Smashburger; bowls boom at Taco Cabana and WaBa Grill; and Twin Peaks crafts new cocktails.

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.

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