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Food trends and recipes to keep menus fresh
Menu news of the week: 3.2.20
For those on trending diets such as keto, paleo and Whole30k, turkey burgers offer diners an easy choice.
For restaurants, the opportunity to get creative with plant-based foods is high, especially when incorporating global flavors.
One of the best ways to create memorable experiences is through differentiated menu offerings that stand out from the crowd with their quality and craveability.
Consumers are seeking more protein in the morning.
This passion for a health-forward lifestyle naturally extends into what they look for on kids menus when they dine away from home as a family.
The Monterey Jack-based cheese sauce replaces a cheddar-heavy version that was criticized for being grainy.
Meatless menu items surge during Lent.
Versatile, low-labor ingredients make menu development easy.
These elements will help your customers form memories that make them want to come back time and time again for their special occasions.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow