facebook pixal


Food trends and recipes to keep menus fresh


New launches and LTOs offer lots of menu variety

Taste Tracker: Plants fill plates, seafood and tacos share the spotlight and homestyle flavors make news.


5 ways beef leads to big profits

Beef has the potential to earn restaurants a lot of money. It’s relatively easy to prepare, it can be made into an array of delicious menu items and can be served up quickly to facilitate turning tables fast, too.

Find out what operators are doing to make sandwiches more upscale.

Consumers of all stripes—not just those following vegetarian or vegan diets—are increasingly looking for plant-based options when they dine out, and restaurant operators are answering the call.

The grilled steak is the chain’s best-selling LTO protein, and digital rewards members will get early access to it.

How the R&D team put Oktoberfest between the buns with a craveable burger.

The fast-food chain is testing a Honey Pepper Pimento Chicken Sandwich in North and South Carolina amid mounting competition.

Corporate test kitchens may have shut down for a while, but menu development didn’t stop. It just proceeded a little differently.

When operators want to update the menu, one thing can hold them back from getting creative— the fear that customers will resist unfamiliar options.

Matthew Osolin translates his culinary passion into crowd-pleasing dinners without overtaxing the kitchen.

  • Page 1