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Food trends and recipes to keep menus fresh


In bid for sales, operators balance the funky with the familiar

Mainstream concepts try to stay on top of menu trends—without going off the rails.


Taco Bell doubles down on value

The Mexican QSR is also bringing back the Beefy Crunch Burrito in a 30-store test.

As the make-your-own model grows synonymous with fast casuals, new sandwich spots are upgrading the handheld with elevated ingredients and chef-crafted builds.

Pollo Campero, the Guatemalan fried-chicken chain, is Americanizing its menu with the addition of such familiar choices as tacos, empanadas and panini.

The 50-foot salad bar at Souplantation/Sweet Tomatoes is a big draw for guests who come to create customized salads. But the 125-unit chain also offers four varying “recipe” salads tossed fresh every 20 minutes in exhibition kitchens at each location. The most recent of these is the Grilled Steakhouse Salad.

We sat down with Hubert Keller during the 2013 Restaurant Leadership Conference to find out how he differentiates his restaurant and his burgers.

Several factors have contributed to the rise in popularity of Southeast Asian flavors, including consumer interest in bolder flavor profiles. Integrating these eclectic flavors into your menu can only help your operation and pique customer interest.

Cones are no longer just for ice cream. Breaking away from its traditional use as a holder of frozen treats, operators around the country are finding creative ways to use cones in food service.

For restaurateurs on the road, dining out is never just a quest for a delicious meal. It’s a mission to gather inspiration and intelligence from other concepts—from operational gurus to the competition. This is the dining guide for you.

As evidenced by the sheer number of “veggified” green smoothies sprouting up across the market, better-for-you blends are top of mind for consumers and operators, alike.

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