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Food trends and recipes to keep menus fresh


Recapturing office catering dollars

As employees begin to trickle back to the workplace, restaurants are revamping catered lunches to meet today’s demands.


Plant-based meats make menu news

Restaurants are featuring branded products in breakfast sandwiches, burgers and more.

The chain is the latest to jump onto the fake meat bandwagon, which is rolling again after a pandemic-caused hiatus.

The popular bowl trend continues to surge with new combinations of ingredients.

According to Technomic’s 2019 Burger Consumer Trend Report, 55% of consumers say they eat burgers at least once per week.

When COVID-19 forced the foodservice team to make some changes, they quickly crafted experiences that could rival dining in.

As they reopen, restaurants are getting slammed by the high cost of meat and seafood. Is relief in sight?

Restaurants offer both dine-in and to-go packages to celebrate dad.

The breakfast item, made with Impossible Sausage, shows that chains are slowly returning to normal following the pandemic.

Consumer demand for global cuisine shows no signs of slowing down. As patrons become more acquainted with international fare, they’re looking to expand their palates.

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