Food trends and recipes to keep menus fresh


3 ways restaurants can keep up with consumers’ need for convenience

Operators can simply menu portioned cups of their soup of the day, along with pre-prepared sandwich or salad options, to capture the business of busy lunch-seekers.


A restaurant operator’s guide to barbecue

For operators, crafting a tasty barbecue offering or menu means tuning into not only what’s popular in the region but also diners’ likelihood to branch out

Here’s a peek at different proteins, sauces and styles to ignite menu planning.

Brian Frank, general partner with FTW Ventures, shares his expert insights.

The Mexican fast-food chain is reintroducing the popular fries next week.

This interactive grid shows how the top flavors, ingredients and dishes might shake out this year.

Chains launched plant-based burgers and more in the past week, while others showcased winter produce.

Learn how four experienced senior living chefs are changing up their menus to accommodate the tastes of younger residents.

The fast-casual chain plans to add a new meat-free item in every menu category by the end of next year.

Going beyond beef and chicken, experts are looking to science and nature.

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