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Food trends and recipes to keep menus fresh
The LTO is debuting with a promotion that takes aim at Wendy’s.
The chain has added two new pizzas and appetizers to its menu this month.
LTOs are the lifeblood of restaurant operations, particularly in the hyper-competitive chain marketplace.
These eight food and drink forces shaped menus this year.
Spicy flavors continue to find favor with today’s consumers. To heat up the menu with something new, try one of these four recipes.
New offerings range from the interesting and stealable, to the out there and way out there.
From Mediterranean plancha cooking to bona fide pitmaster grilling, the art of roasting food over a heat source is a celebrated culinary tradition.
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.
Many Asian restaurants rely on imported dried and canned ingredients to create dishes close to the originals. But that’s not the way chef Gregory Gourdet cooks at Departure, a modern Pan-Asian spot in Portland, Oregon.
These days, fussy consumers—and chefs—want local and/or seasonal fruits and vegetables on the menu, often along with the name of the farm.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow