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Food

Food trends and recipes to keep menus fresh

Food

What customers are saying about the BK Minis

The introduction a few weeks ago of Burger King’s mini-sandwiches was relatively low-key, perhaps a reflection of the limited-time options not being completely new.

Food

Food trucks roll into RLC

Food trucks fill the streets and parking lots of New York, San Francisco, Chicago, Austin and Portland, Ore. Los Angeles alone counts 9,000 food trucks and carts, including branded vehicles from California Pizza Kitchen and Carl’s Jr. Yet when Ray Villaman, moderator of a trucks panel at the Restaurant Leadership Conference, asked who in the audience has or plans to launch a food truck, only a few hands were raised.

Product recalls can be devastating to the restaurant industry, yet traceability along the foodservice supply chain is complicated and outdated. “Foodservice is where retail was 40 years ago,” said Syndee Stiles, vice president of operations support for McLane Foodservice, at Restaurant Leadership Conference session on traceability.

Growth in the restaurant industry will come near-term from grabbing market share from other concepts, said Warren Solochek, vice president of foodservice for The NPD Group.

Shrimp still lead in shellfish menu mentions, but scallops are having a good run. These sweet, tender mollusks are versatile enough to pair with many flavors and ingredients.

Our industry pros share what they think will rock menus in 2011.

Cross-contamination is the biggest challenge with gluten-free menu items. Prepare them in small batches, in designated containers, and store them in a...

Chef Al Massa at Michael’s on East slashed costs, brought in more adventurous fare—and increased traffic along the way.

These joints take the hamburger to a new level.

One controllable variable is the menu and it is the primary vehicle by which a foodservice operation presents its marketing strategy and helps customers satisfy their needs.