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Food trends and recipes to keep menus fresh


BWW adjusts portioning policy to reflect wing costs

Buffalo Wild Wings is switching to a new portioning policy for its chicken wings to bring the menu price more in line with the cost to the chain.


Dessert differentiation

In light of today’s cronut craze, donut mania and pie palooza, capitalizing on America’s sweet tooth is a no-brainer. And there are a variety of ways that you can get in on this sweet action, whether you’re looking to update your current dessert offering or you are considering making additions to your menu.

Jeremy Quinn, sommelier of Telegraph in Chicago, “loves opening peoples’ eyes to wines that are traditional yet somehow still unknown.” He suggests the 2011 Wieninger Gemischter Satz, a medium-bodied, traditional field blend made near Vienna, to pair with Chef Anderes’ Octopus Salad.

Snacking is on the rise, with 51 percent of consumers saying they snack at least twice a day, according to Technomic’s Snacking Occasion Consumer Trend Report. That’s up from 48 percent in 2012. Yet restaurants are not taking full advantage of this trend. Technomic reports that 80 percent of snacks are sourced from retail stores, while only 20 percent are purchased from restaurants.

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

Here are the dishes that were chosen by RB’s in-house foodservice professionals as the best they’ve eaten all year.

A number of food trends were apparent to Restaurant Business Magazine editors when compiling the 10th anniversary edition of The Future 50.

The chickpea fritters are suddenly the rage among fast casuals and smaller QSRS.

Chefs are powering the next wave of fast casuals, a trend that was reinforced by four leaders of the segment during a panel at the CIA’s 2016 Worlds of Flavor conference.

As consumers become increasingly interested in veg-centric dishes, chefs are coaxing more flavor out of produce with techniques typically applied to meat.

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