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Food trends and recipes to keep menus fresh


Pizzeria Locale owner dishes about partnership with Chipotle

It might not look all that different from other build-your-own pizza spots, but Denver’s Pizzeria Locale has one thing that others in the crowded segment do not—a partnership with industry icon Chipotle.


Small bites, big profits

Snacking is on the rise, as Americans continue to abandon the traditional three-meals-a-day routine. Growing snacking opportunities are at the bar.

The challenge: to create a “home-run” salmon dish that could supplant the grilled salmon that had been on Brio Tuscan Grill’s menu since day one.

“CPG retailers putting a major emphasis—both in square footage and in the quality and culinary component—on their fresh food,” says Justin Massa, founder and president of Chicago researcher Food Genius.

Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.

Say goodbye to the old array of croutons, sliced black olives and cottage cheese. Operators are rejuvenating the salad bar to meet patrons’ yen for customization and healthful options.

A dozen notable food, drink and menu trends bubbled from the show floor and educational sessions at the National Restaurant Show.

The quest for new preparations is taking restaurants in some unusual directions. Here's a panoramic view.

While the lunch menu at San Antonio’s Granary ‘Cue & Brew focuses on classic local dishes, chef-owner Tim Rattray is all about bringing international flavor.

To capitalize on Pinterst "miracle food" buzz, Even Stevens Sandwiches rolled out a Jackfruit Torta that fills two menu holes, says Culinary Director Brandon Price.

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