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Food trends and recipes to keep menus fresh


This week’s 5 head-spinning moments: Screeching U-turns

Chiropractors' delights this week included suggestions Chipotle may scrap its burger venture, a backfire for Burger King on a new form of advertising, a rethink of delivery by Taco Bell and a potentially devastating threat to alcohol sales.


Chains leap ahead on ‘plant forward’

The trend of making vegetables a star is quickly shifting down from high-end dining into the mass market. Here are some of recent efforts by sizable chains, including one of the industry's largest.

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.

The formidable Duane Reade drugstore chain is stepping up its challenge to restaurants by including a made-to-order salad station in its latest store.

It wasn’t that long ago that Americans were still pronouncing the final T in Cabernet and didn’t realize it was the major grape in Left Bank Bordeaux. Well, maybe they still don’t know a lot about Bordeaux but they can order a Cab (and Merlot) without stumbling. The chart below offers help on other tongue-twisting varietals.

Sunchokes are beginning to shine on menus in a variety of applications—as a pureè, roasted for a side dish and as the main ingredient in a rich, warming soup.

U.S. pizza restaurant sales are expected to reach $44 billion by 2017, according to Mintel’s latest research. Traditional pizza options remain popular, but consumers’ pizza tastes are broadening when it comes to topping off their pies.

Restaurants are creating new kids' menu ideas to win over today's young customers and their families.

Chicken-and-biscuit and chicken-and-waffle combos appear on about 6% of menus nationwide. While growth was flat over the last year, it varies by region.

While the James Beard Foundation Awards typically highlight the best of the best from major food cities around the country, this year’s list of winners read a little differently on the map.

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