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Food trends and recipes to keep menus fresh


Presentation sells the salad

This spring, Jackson, Miss.-based Newk’s Eatery hoped to hook guests with a premium ingredient more often found in full service—ahi tuna.


Plotting menu trends for 2016

’Tis the time of year when industry analysts and experts come out to predict which trends will gain traction in the months ahead. Being first in identifying those that’ll resonate with consumers just might put operators ahead of the competition.

Ask anyone what restaurants to check out in Phoenix, and there will be at least one concept from Sam Fox. Ask Sam Fox, and he’ll tell you about Craig DeMarco.

A tasting tour of five Chicago restaurants revealed six smart ideas to take back to your operation post-NRA Show.

Flavors hidden in the middle of a sweet or savory option are finding favor as a come-on to regulars.

A look at which restaurants are winning the hearts (and dollars) of America's taco lovers shows how the Mexican staple is changing with the times.

Celebrations surrounding Mardi Gras end on the Tuesday before Ash Wednesday—a day that goes by several names, including Fat Tuesday, Shrove Tuesday and Pancake Tuesday.

Operators aren’t landing the buy-in for vegetarian dishes.

With visions of beach vacations on customers’ minds, the timing is right to add more fish and shellfish dishes to the menu. These six recipes fit the bill, featuring seafood paired with seasonal ingredients that highlight the best of summer eating.

Sous vide and other old-school methods impart flavor and peace of mind.

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