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Food trends and recipes to keep menus fresh


How Chris Scott taps his food science, nutrition and culinary expertise as head chef at KFC

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


Culver’s will serve a giant cheese curd burger

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.

Plant-based dishes, cocktails, mac and cheese and hearty hot sandwiches are all trending, while several operators scare up spooky LTOs for Halloween.

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

Shareable menu items are perfect vehicles for customers to try new flavors and ingredients, and they can accommodate a variety of dining occasions, including between-meal snacks, happy hours and holiday parties, as well as traditional brunches, lunches and dinners.

But the burger giant will have some competition from Arby’s, which has introduced its own barbecue rib sandwich.

The lodging giant intends to roll a new hot buffet into 3,000 properties. The spread emphasizes quality, customization and sustainability.

Chick-fil-A does an autumn milkshake; broccoli stars at Sonic; Condado Tacos turns to pears; and Tim Horton’s and Snooze A.M. Eatery stick with pumpkin.

As operators scramble to hire skilled workers, they are also looking for high-quality food products that can reduce labor costs and are versatile enough to utilize in every daypart.

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