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Food trends and recipes to keep menus fresh


4 tips for next-level burgers

To keep diners interested, chefs are experimenting with new, craveable burger offerings.


5 hearty soup recipes

Now that chillier weather has arrived, add something new and satisfying to the menu rotation with one of these recipes, each hearty enough to be an entree.

Executives have indicated the product was an effective lure for new and lapsed customers, but felt the need to adjust the consistency.

Some of the most innovative, inspiring dishes are showing up in family restaurants and neighborhood diners across the country.

Starting Monday, the chain will offer a cheeseburger with under 350 calories.

Operators get customer buy-in by balancing the funky with the familiar.

Pret A Manger gives banh mi a meatless makeover.

One of the bright spots in the restaurant industry is the morning daypart. Breakfast generates $42 billion in annual sales or 12 percent of the industry total, estimates Chicago market consultancy, Technomic.

Tired of bacon and salted caramel? At the saturation point with farm-to-table menus? Predicting trends is always a risky business, but it looks like those few may have peaked in 2012. So what’s on the radar for 2013?

Moonshine has stepped into the light as a darling ingredient of mixologists south—and north—of the Mason-Dixon. Even the big chains have dared to dip into the hooch, with Joe’s Crab Shack introducing three moonshine cocktails to its restaurant menu for fall.

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