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Food

Food trends and recipes to keep menus fresh

Food

3 new takes on global cuisine to boost sales

 Sponsored content from our partner Bush’s Best® on Aug. 13, 2020

In a time where efficiency is a must, the need for differentiation remains.

Food

Qdoba adds chef-created menu options

 By Heather Lalley on Aug. 12, 2020

The fast casual is looking to boost convenience and efficiency for the growing number of customers ordering online.

Food

Restaurant menus slim down to maximize efficiency and boost margins

By Patricia Cobe on Aug. 12, 2020

Operators are streamlining menus to adapt to pandemic-era dining.

Food

Consumer interest in plants continues to grow

By Patricia Cobe on Aug. 11, 2020

Restaurants are adding more plant-forward choices to menus in response to demand.

Food

A sweet approach to menuing global cuisine

Sponsored content from our partner Dole Packaged Foods on Aug. 07, 2020

Consumers have no shortage of options when it comes to choosing where they dine.

Food

How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls, a hospitality company and more

By Patricia Cobe on Aug. 06, 2020

A pandemic isn’t stopping this skilled chef and entrepreneur from moving forward with new projects.

Food

4 reasons to use on-hand ingredients in craveable LTOs

Sponsored content from our partner Idahoan Foods on Aug. 04, 2020

As dining rooms in restaurants reopen to the public, operators will be welcoming back their loyal customers with open arms.

Food

A plant-based concept powered by real vegetables, not faux meat

By Patricia Cobe on Aug. 04, 2020

Fast-casual Shouk gets consumers to eat more plants by turning vegetables into accessible, familiar favorites.

Food

New twists on takeout

By Patricia Cobe on Aug. 03, 2020

After five months of to-go meals, operators are trying to tempt consumers with creative menu and packaging spins.

Food

3 ways to boost dessert sales

Sponsored content from our partner Ferrero on Jul. 31, 2020

According to Technomic’s 2019 Dessert Consumer Trend Report, about a quarter of consumers (24%) say they eat dessert about 4.5 times per week on average. For restaurants, means many opportunities to capture dessert dollars.

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