Food trends and recipes to keep menus fresh


How a change in portioning and plating skyrocketed Fish Fry sales at Bob Evans

Behind the Menu: The family-dining chain introduced the new format at the start of Lent and the wild cod items quickly became best-sellers.


So long Menu Feed, welcome to Menu Talk

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Taste Tracker: Pickle power at &pizza and Wings Over; Portillo’s tosses up new salads; make way for stroganoff at Noodles; Jamba is all about acai; and IHOP’s April Pancake of the Month rolls out.

Authorities say the contamination has spread to the nation's largest egg producer and a 12th dairy herd, but the impact on prices has yet to be seen.

The fast-food giant is coming out with a new line of flatbread wraps, joining the quick-service restaurant wrap battle with its first new bread option in three years.

Cherry Berry beverages and the Pretzel Cheddar Club Sandwich are Spring specials at the fast-food chain.

The Copenhagen chef’s “holistic cuisine” merges science, gastronomy, performance art, societal issues and storytelling in a restaurant designed to look like a planetarium.

State of the Plate: The iconic dish, which turns 100 this year, continues to be a platform for creative culinary reinvention on restaurant menus, RB menu trends columnist Nancy Kruse writes.

April Fool’s joke or permanent switch? The classic biscuits get elongated into breadsticks on Monday.

While many fast-food chains stick to old-school kids’ fare, there’s a recent surge among fast-casual and full-service restaurants to offer healthier, more grownup menus that appeal to the whole family.

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