facebook pixal


Food trends and recipes to keep menus fresh


Shining the spotlight on independent restaurants

Some of the most innovative, inspiring dishes are showing up in family restaurants and neighborhood diners across the country.


Sonic goes systemwide with blended burgers

Starting Monday, the chain will offer a cheeseburger with under 350 calories.

Operators get customer buy-in by balancing the funky with the familiar.

Pret A Manger gives banh mi a meatless makeover.

One of the bright spots in the restaurant industry is the morning daypart. Breakfast generates $42 billion in annual sales or 12 percent of the industry total, estimates Chicago market consultancy, Technomic.

Tired of bacon and salted caramel? At the saturation point with farm-to-table menus? Predicting trends is always a risky business, but it looks like those few may have peaked in 2012. So what’s on the radar for 2013?

Moonshine has stepped into the light as a darling ingredient of mixologists south—and north—of the Mason-Dixon. Even the big chains have dared to dip into the hooch, with Joe’s Crab Shack introducing three moonshine cocktails to its restaurant menu for fall.

Going beyond the basic egg-and-cheese combo, chefs are getting creative with what they put on biscuit sandwiches.

An indulgent pasta dish sheds its calories without sacrificing taste.

In just nine months, the number of restaurant locations offering breakfast menus grew by 13 percent, according to the Breakfast Insights of Champions report recently released by Chicago research company Food Genius.

  • Page 202