Continue to Site >>>

Food

Food trends and recipes to keep menus fresh

Food

Bringing bison back

 By Restaurant Business Staff on Dec. 09, 2013

Bison promoters like entrepreneur and rancher Ted Turner and restaurant executive George McKerrow Jr., co-founders of the 44-unit casual dining chain, Ted’s Montana Grill, are putting bison in the spotlight. Out to show that bison is a premium protein that tastes great, Ted’s menus specialties such as bison nachos, chili, burgers, short ribs and meatloaf.

Food

Sweet comfort

 By Patricia Cobe on Apr. 14, 2014

Apples and cream partner up in a homespun dessert for a diner concept.

Food

Qdoba spices up a staple

By Patricia Cobe on Aug. 19, 2014

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

Food

5 mega (and minor) menu trends for 2015

By Restaurant Business Staff on Jan. 13, 2015

Every year at this time, pundits offer their best guess at what’s in store for the restaurant industry in the coming 12 months.

Food

Pizza’s next play

By Patricia Cobe on Sep. 15, 2015

Two emerging fast-casual players are betting on something a little different—tapping into the legacy of mom-and-pop pizzerias and updating old-world flavors.

Food

Paella goes vegetarian

By Patricia Cobe on Feb. 16, 2016

Chef-owner Tory Miller knew from experience that about 25 percent of people prefer to order vegetairan, so he reworked a seasonal veggie paella.

Food

Arby's brisket rocks a biscuit

By Patricia Cobe on May 17, 2016

Arby's new brisket, egg and cheese biscuit marries several trends, including brisket, biscuits and breakfast, which is offered here from 6-10:30 a.m.

Food

Fish sauces seep onto all sorts of menus

By Lizzy Freier on Aug. 02, 2016

The pungent flavoring is being embraced by operations of all sizes as the next innovation from Southeast Asia.

Food

Au Bon Pain snackifies its menu

By Patricia Cobe on Nov. 14, 2016

Sales of Petit Plates have doubled since Au Bon Pain introduced the snacks, and they continue to grow, says Katherine See, VP of culinary innovation.

Food

6 more local menu hits on the brink of discovery

By Peter Romeo on Jan. 30, 2017

After running a list of regional foods that seem ripe for national adoption, we heard from readers about these omissions from the list. Here are some local favorites they see as having legs.

  • Page 198