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Food

Food trends and recipes to keep menus fresh

Food

McDonald’s is bringing its plant-based burger to the U.S.

The burger giant will conduct an operations test of its Beyond Meat McPlant sandwich at eight restaurants around the country starting Nov. 3.

Food

Barbecue concepts are bearing the brunt of high brisket prices

Beef supply challenges and high demand have pushed brisket prices up to levels not seen before, forcing some operators to re-strategize.

Global flavors trend at Firehouse, Ledo Pizza and Cava; Newk’s, Sweetgreen and Dog Haus play up plants; Toasted Yolk and Eggs Up Grill go big on breakfast; and Krispy Kreme and Eureka get spooky.

Subway called the suit “reckless and improper,” and a court found the plaintiffs did not adequately prove the sandwich giant had misrepresented the fish used in its sandwiches and salads.

Three globally flavored bowls join the fast casual’s salad and sandwich lineup, all boasting the “Mendo twist” and primed to build dinner business.

The fast casual is adding a new Buffalo Cauliflower side dish and a Curry Cauliflower bowl to its autumnal offerings.

One year into the job, Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

An April Fool’s joke turned into a one-day limited-time offer due to popular demand.

The chain was the first to bring Stuffed Crust Pizza to consumers, with more than 40 variations launching in the years since. Innovation continues at R&D headquarters around the world.

The QSR is rolling out its meatless version Monday, along with a spicier take on the chain’s original chicken nuggets.

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