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Food trends and recipes to keep menus fresh


McDonald's is making a huge change to its Happy Meals

The chain is removing cheeseburgers from the meals as part of a bid to make them more nutritious.


What happens when we run out of fish?

See why operators have looked for sustainable and affordable alternatives to wild-caught seafood.

Product recalls can be devastating to the restaurant industry, yet traceability along the foodservice supply chain is complicated and outdated. “Foodservice is where retail was 40 years ago,” said Syndee Stiles, vice president of operations support for McLane Foodservice, at Restaurant Leadership Conference session on traceability.

With the launch of its "Nutritious & Delicious" menu this summer, Lazy Dog Café got off the couch. The Southern California casual dining concept created a slimmed-down roster featuring 10 items, all 650 calories or less.

Greg Atkinson was buying and promoting local foods long before it became the routine thing to do for top chefs. The former chef of Seattle’s Canlis then took time off from cooking in restaurants to teach culinary arts and write about food. Now Atkinson is back at the stove in his newly opened Marché on Bainbridge Island in Winslow, Wash., where he’s again preparing the most indigenous ingredients he can get his hands on.

August is a happy month in Minnesota, especially if “local and seasonal” is your mantra. “We have a short but very vigorous growing season, and August is when it peaks,” says Paul Lynch, chef at FireLake Grill House & Cocktail Bar at the Radisson Blu, Mall of America in Minneapolis.

A lot of places don’t bother with hot drinks because they can be difficult to execute, but it’s something we embrace,” says Bob McCoy, beverage programs liaison at Eastern Standard Kitchen & Drinks in Boston. “Not only do we offer five or six hot specialty drinks seasonally, but we are ready to prepare anything a guest might call for.”

Pork is predicted to be the “latest protein star,” according to Technomic’s Take: 10 Trends for 2014.

Latin cuisine has been a major driver of the bold flavors that are leading menu development today.

Aiming to deliver healthful, high-quality food, Choi is partnering with like-minded San Francisco chef Daniel Patterson to launch Loco’l in spring 2015.

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