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Food

Food trends and recipes to keep menus fresh

Food

Lighter wings soar

 By Patricia Cobe on Feb. 09, 2015

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.

Food

Why the kale trend isn't going away

 By Patricia Cobe on Oct. 15, 2015

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.

Food

Trawling with fast-casual seafood

By Sara Rush Wirth and Lauren Hallow on Feb. 16, 2016

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.

Food

Meet the force behind Chick-fil-A's menu makeover

By Peter Romeo on May 06, 2016

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.

Food

4 trends trickling down to mainstream menus

By Patricia Cobe on Aug. 15, 2016

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

Food

Restaurants ramp up takeout Thanksgiving meals

By Patricia Cobe on Nov. 21, 2016

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

Food

5 ways to change up breakfast

By Patricia Cobe on Feb. 01, 2017

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

Food

7 ethnic snacks trending on menus

By Patricia Cobe on Apr. 04, 2017

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

Food

Recipes from emerging ethnic cuisines

By Patricia Cobe on Jun. 07, 2017

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

Food

Improvising the menu around a hurricane

By Patricia Cobe on Sep. 08, 2017

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

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