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Food trends and recipes to keep menus fresh


Blaze, North Italia and Perkins do up Pi Day; Outback celebrates like it's 1988

Taste Tracker: Starbucks spices up spring; St. Pat’s specials at Dog Haus and Zaxby’s; Easter on order from Cotton Patch; and more menu news of the week.


Van Leeuwen’s latest ice cream flavor tastes like french fries

How the Brooklyn-based concept created Idaho Potato Malted Milkshake & Fries French Ice Cream, which captures the fan-favorite combination in a single treat.

The restaurant chain builds demand by teasing the return of popular items and putting a time limit on current best-sellers. Two brand-new LTOs are also in test.

One Texas restaurant location will offer the 12-inch chips on National Potato Chip Day next Tuesday.

Creating more menu items with versatile ingredients can help with inflation costs, reduce labor and make back-of-house prep faster.

State of the Plate: RB Menu Trends Columnist Nancy Kruse says this is the Year of the Rabbit on some restaurant menus. But despite the protein's advantages, it will likely remain a niche item.

Cracker Barrel gets fresh with strawberries; Panda Express sizzles with shrimp; Krystal pairs chicken and donuts (sort of); and more menu news of the week.

VP of culinary Shane Schaibly reworked the restaurant chain’s R&D process and menu launch schedule, building sales and guest anticipation.

In food service, consumers across the globe are becoming increasingly drawn to Korean restaurant concepts.

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

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