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Food trends and recipes to keep menus fresh


Innovating for a cause

See how an ice cream concept is "rescuing" food scraps to boost sustainability and marketing power.


Giada De Laurentiis to open 2nd restaurant

Pronto by Giada is set to open sometime early next year.

The Cincinnati-based chain collaborated with Queen City Sausage on the new menu item.

To continue pushing the bar forward, restaurants can make moves to clean up their operations. Check out these three ways that operators are answering consumers’ call for increased sustainability.

As global cuisines were flourishing at lunch and dinner, it was only a matter of time before those trends hit breakfast menus—and that time is right about now.

With a few strategy tweaks, menu revamps and maybe an added service or two, the midday daypart can thrive.

Time-crunched consumers are increasingly eating breakfast on the run. Try these convenient grab-and-go recipes to help them fuel up in the morning.

Since August is National Sandwich Month, it's time to inject some creativity into your sandwich lineup. These six recipes prove small tweaks that make a big difference.

Fresh, accessible takes on Asian ingredients and cooking techniques. Inviting, contemporary décor. Friendly, English-speaking service. Westernized trappings like wine and beer, specialty cocktails and desserts that aren’t made of red beans.

Owner Christopher Mullins is getting a jumpstart on fall at McGillin’s Olde Ale House in Philadelphia. The 152-year-old tavern launched its Oktoberfest celebration at the end of August. “We try to be the first for all of the holidays,” says Mullins.

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