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Food

Food trends and recipes to keep menus fresh

Food

Chicory

 By Megan Warmouth on Oct. 11, 2013

A versatile leafy green, chicory is sometimes referred to as “curly endive” and is used as a salad ingredient, cooked as a vegetable and even roasted and ground as a coffee addition or substitute.

Food

Eat this package

 By Patricia Cobe on Dec. 20, 2013

A Harvard bioengineer named David Edwards invented edible packaging called WikiCells that can enclose any food or beverage “like a grape skin."

Food

Taking it to the street

By Restaurant Business Staff on Apr. 10, 2014

Street food’s popularity is continuing to skyrocket, and it’s easy to see what makes this type of food a crowd favorite. Quick and convenient, street food often provides a simple, accessible way for customers to experience unique ethnic cuisines.

Food

How high can food costs go?

By Steve Brooks on Aug. 27, 2014

Within the past 12 months, according to figures from the U.S. Department of Agriculture, retail prices for beef, pork, chicken and milk hit record highs.

Food

Sustainable seafood: Treasures from trash

By Patricia Cobe on Feb. 25, 2015

Some operators are looking to source lesser known but abundant seafood that often turns up in the by-catch. These “trash” fish may have names that could sound off-putting to consumers, such as lionfish, sheepshead or grunt, but innovative chefs are proving that their flavor and texture stand up to their upscale cousins—at a gentler price. And diners are biting.

Food

How snacks are reshaping menus

By Patricia Cobe on Sep. 17, 2015

America has long been a nation of nibblers, but in the last few years, snacks have evolved from a between-meal bag of chips or apple to more elaborate plates.

Food

Anatomy of a best-selling burger

By Patricia Cobe on Feb. 16, 2016

Growth in the mature better-burger market is likely to come from a sweet spot—QSR-plus, a segment marked by made-to-order food and below-fast-casual prices.

Food

3 trends for independent restaurants to watch

By Peter Romeo on May 03, 2016

New tabletop and bar tweaks are intended to provide a point of difference.

Food

Brisket is on fire

By Peter Romeo on Aug. 11, 2016

The LTO of the moment seems to be any prep that incorporates the smoked barbecue staple.

Food

How c-stores intend to steal restaurants' lunch

By Aimee Harvey on Nov. 21, 2016

Places once synonymous with roller dogs are stealing some of restaurants' tricks to land the customers of QSRs. Here's a look at some of the lures c-stores are using.

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