facebook pixal


Food trends and recipes to keep menus fresh


Zoës Kitchen embraces plant-based entrees

Plant-based entrees were named on several forecasters’ top trends lists for 2016, positioning Mediterranean-focused fast casuals in a sweet spot.


The toast trend isn’t burnt—yet

Artisan toast is still gaining steam on menus, moving beyond the biggest cities to restaurants in more moderately sized markets. Here’s a sampling of concepts riding the toast wave.

National chains are breaking from their traditional offerings to see if diners will bite these new dishes.

Don't expect to find Taco Bell or Chipotle on the list of Foursquare users' most-loved sources of the Tex-Mex staple. But Waffle House is there, along with one-offs in such unexpected locales as Charlotte, N.C. Here are the top 20 joints, along with why they top the rankings.

One of the fastest-growing segments in fast casual is “specialty," as operators look to carve out their own niche in underrepresented cuisines such as Middle Eastern and fusion rather than compete in the crowded mainstream sectors. Here’s a look at some recently launched specialty fast casuals, from an Asian-Texas restaurant to a Roman pizza-sandwich concept.

Chicken still rules the roost, but consumers want to see more turkey on menus.

These recipes, shared with attendees at the 23rd Annual Tastes of the World Chef Culinary Conference at UMass Amherst, tap into some of today’s top trends.

Operators continue to seize the opportunity to raise the bar on cheese in a variety of ways.

Widespread availability of fry options means that for operators to stand out, it’s key to offer a signature twist.

The catering option serves 10 or more guests and allows them to customize their own burger.

  • Page 154