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Food trends and recipes to keep menus fresh


Lighter wings soar

Arooga’s Grille House & Sports Bar sell several tons of chicken wings, however, the bar staple wasn't as popular with female customers—about half of its clientele. To develop a lighter version, R&D started with unbreaded chicken-breast chunks which it bakes instead of fries. Guests ordering the wings can have them tossed with one of the same 30 sauces available on all the wings.


Why the kale trend isn't going away

While the food media searches for the next “kale,” usage of the ingredient has quadrupled at the 62-unit Brio Tuscan Grille, due to its Kale Caesar.

A new school of fast-casual concepts is bringing regional seafood favorites into the mainstream, offering the sort of selections that consumers formerly found in their areas at higher-end restaurants.

David Farmer has the mission of addressing new consumer sensibilities without alienating longtime fans of milkshakes, waffle fries and boneless fried chicken. And as he learned from a coleslaw controversy, that balancing act isn't always easy.

Chef-driven independent restaurants are the launching pads for many menu trends. Could the next Sriracha be ready to take off?

These eight operators are betting on convenience, tempting busy home cooks with prepared turkeys, sides and desserts to go.

Operators are coming up with menus and service styles that take the boring out of breakfast.

As dayparts continue to blur, restaurants are grabbing between-meal customers with unique flavors and global foods.

The recipes here highlight the flavors and ingredients of Korean, Filipino, Burmese, Tunisian and Turkish cooking that are gradually emerging on more mainstream menus.

A lack of supplies and staff means a restaurant must wing it.

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