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Food trends and recipes to keep menus fresh


Restaurants expand menu choices for Easter and Passover

Taste Tracker: Lettuce Entertain You’s celebratory takeout meals; Easter ham packages at Cowboy Chicken and Bob Evans; Steak 48 does brunch; and hotels catch the holiday spirit.


Fans of Taco Bell’s Mexican Pizza keep pressing their case

The item was removed last year, but with potatoes now back on the menu there may be some hope for a comeback.

Restaurant menus went through many iterations during the pandemic—but are the adaptations permanent?

From scratch-made bowls to next-gen meal kits, Culinary Director Jhonny Castro is differentiating the fast casual from its competitors.

White meat is the star in trendy fried chicken sandwiches. Why not use more flavorful dark meat? The answer is complicated by the size of today’s chickens, the export market, ease of execution and consumer preferences.

Can the burger giant make a sandwich as good as the chicken chain specialists?

Taste Tracker: Pie Five Pizza gets crafty; Sonic dresses up burgers; Hard Rock goes Irish; and more menu news of the week.

With demand for dining out challenged by the pandemic, the need to appeal to diners is more crucial than ever.

Operators are packaging catering programs in new ways to win back lost business. Individually boxed meals are seen as a safer solution as people slowly return to the office or are in need of a quick lunch to grab-and-go. Cracker Barrel, BJs and El Pollo Loco recently introduced or upgraded boxed meal catering.

Taco Bell is bringing back its popular Quesalupa limited-time offer this week. The blend of a chalupa and a quesadilla was one of the most popular LTOs in company history in 2016.

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