Food

Food trends and recipes to keep menus fresh

Fast casuals are sweet on sour

By Patricia Cobe on Oct. 29, 2013

Housemade pickles and pickled vegetables, a trend started by DIY chefs and farm-to-table advocates, are trickling down to the fast-casual segment. According to Technomic’s MenuMonitor, the appearance of pickled items on fast-casual menus has increased 20 percent between 2012 and 2013. Americans are embracing sour flavors and restaurants in every segment are out to tempt their taste buds.

Food

Pizzeria Locale owner dishes about partnership with Chipotle

By Sara Rush Wirth on Feb. 07, 2014

It might not look all that different from other build-your-own pizza spots, but Denver’s Pizzeria Locale has one thing that others in the crowded segment do not—a partnership with industry icon Chipotle.

Food

Small bites, big profits

May 13, 2014

Snacking is on the rise, as Americans continue to abandon the traditional three-meals-a-day routine. Growing snacking opportunities are at the bar.

Food

A fresh take on salmon

By Patricia Cobe on Oct. 22, 2014

The challenge: to create a “home-run” salmon dish that could supplant the grilled salmon that had been on Brio Tuscan Grill’s menu since day one.

Food

'Grocerants’

By Sara Rush Wirth on Jun. 01, 2015

“CPG retailers putting a major emphasis—both in square footage and in the quality and culinary component—on their fresh food,” says Justin Massa, founder and president of Chicago researcher Food Genius.

Food

Speed-scratch prep builds dessert sales

By Patricia Cobe on Dec. 17, 2015

Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.

Food

Making salad bars cool again

By Kelsey Squire on Mar. 24, 2016

Say goodbye to the old array of croutons, sliced black olives and cottage cheese. Operators are rejuvenating the salad bar to meet patrons’ yen for customization and healthful options.

Food