Food

Food trends and recipes to keep menus fresh

Food

Dunkin' reworks its doughnut recipes

By Restaurant Business Staff on Jan. 05, 2018

The chain says its signature product is now free of artificial colorings.

Food

Ranch dressing goes beyond the salad

Sponsored content from our partner T. Marzetti® Foodservice on Feb. 16, 2018

American diners put ranch dressing on everything from French fries to pizza.

Food

5 pasta recipes

By Patricia Cobe on Mar. 28, 2018

With its many shapes and saucing possibilities, pasta provides plenty of menu potential. For operators who may be stuck in a pasta rut, these five recipes will help realize that potential.

Food

6 tasty taco recipes to try

By Patricia Cobe on Jul. 20, 2017

New types of tacos are appearing on menus as operators apply plant-forward and global flavor trends to the Mexican staple. Try these six recipes for a little variety.

Food

The Menu: Your primary marketing tool

By Restaurant Business Staff on Apr. 14, 2007

One controllable variable is the menu and it is the primary vehicle by which a foodservice operation presents its marketing strategy and helps customers satisfy their needs.

Food

New spins on social dining

By Restaurant Business Staff on Sep. 07, 2012

Chefs and foodservice operators are encouraging socialization with menus, presentations and venues that maximize interaction and the eating experience.

Food

Going with a new grain

By Restaurant Business Staff on Jul. 17, 2013

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.

Food

‘Shroom at the Inn

By Peter Romeo on Oct. 22, 2013

Mushroom season inspires big sales opportunities. The Little River Inn in Mendocino, Calif., is promoting its 6th Annual Mushroom & Beer Dinner as a “culinary adventure” centering on the mushrooms that sprout in the wilds of northern California at this time of year. Each course of the Nov. 8 dinner is paired with a barrel-aged beer from the Russian River Brewing Co.

Food