Food trends and recipes to keep menus fresh


6 trends hitting menus at independent restaurants

These ingredients and flavors may be poised to trickle down to chains.


Starbucks adds new Pumpkin Cream Cold Brew

The chain is adding its first new pumpkin cold coffee beverage since the Pumpkin Spice Latte in 2003 as the fall becomes a beverage battleground.

Many chain restaurants have been in the off-premise game for a while now, though, so simply offering pickup or delivery can feel a little stale. That’s why some operators are focusing on new areas of off-premise dining to entice diners and boost revenue. Check out these examples.

Consumers rank their top 10 favorites from a field of hundreds.

Today, off-premise investments in catering, delivery, takeout and online ordering are a survival tactic needed to fuel top-line revenue growth. But will those investments lead to increased profit...

Founder Michael Schultz tells “Menu Feed” how the expanding all-day chain is setting itself apart.

Sausage is one of those versatile and flavorful ingredients that’s edging its way onto plates all across the menu. Restaurant operators are turning to this savory choice for not only traditional breakfast times, but all day long.

Consumers are putting their health front and center when they go out to eat. Their desire for preservative-free, antibiotic-free, natural and organic ingredients is at an all-time high.

Michael Haracz is known for his work developing the chain’s popular Buttermilk Crispy chicken line.

The jury is in—U.S. consumers have a growing appetite for all things protein. They are incorporating more and more protein into their diets, as they see it as an essential nutrient to maintain healthy weight and high energy levels according to the 2016 IFC Food and Health Survey. 

  • Page 3