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Food trends and recipes to keep menus fresh


On the Border launches fajita bundle deal

Guests can enjoy an order of fajitas with a cup of queso and two cinnamon-dusted sopapillas for $9.99.


When wing prices soar

Chains built around chicken wings are rejiggering menus to keep costs in check.

Competition between the buns heats up as operators raise their game to win customers.

Pandan is one of the ingredients starting to pop up in independent restaurants.

Chicken breast has been the darling of restaurant and home kitchens for a couple of decades, touted for its versatility and health benefits. But lately, operators and consumers are beginning to suffer from white meat fatigue.

Buffalo Wild Wings is switching to a new portioning policy for its chicken wings to bring the menu price more in line with the cost to the chain.

In light of today’s cronut craze, donut mania and pie palooza, capitalizing on America’s sweet tooth is a no-brainer. And there are a variety of ways that you can get in on this sweet action, whether you’re looking to update your current dessert offering or you are considering making additions to your menu.

Jeremy Quinn, sommelier of Telegraph in Chicago, “loves opening peoples’ eyes to wines that are traditional yet somehow still unknown.” He suggests the 2011 Wieninger Gemischter Satz, a medium-bodied, traditional field blend made near Vienna, to pair with Chef Anderes’ Octopus Salad.

Snacking is on the rise, with 51 percent of consumers saying they snack at least twice a day, according to Technomic’s Snacking Occasion Consumer Trend Report. That’s up from 48 percent in 2012. Yet restaurants are not taking full advantage of this trend. Technomic reports that 80 percent of snacks are sourced from retail stores, while only 20 percent are purchased from restaurants.

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

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