Food

Food trends and recipes to keep menus fresh

Moonshine

By Kelly Killian on Aug. 30, 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.

Food

Biscuit sandwich revolution

By Sara Rush Wirth on Dec. 06, 2013

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

Food

Mustard mania—beyond the yellow bottle

By Sara Rush Wirth on Jan. 27, 2014

Mustard is getting a makeover from chefs across the country.

Food

There are no national restaurant trends

By Sara Rush Wirth on Jun. 10, 2014

To get a real understanding of food trends—and spot profit-making opportunities, pay more attention to patterns unfolding around your operation than to national restaurant trends.

Food

Fries with a nacho twist

By Patricia Cobe on Jan. 02, 2015

"Where's the pork?" could have been Wendy's ad slogan during a recent high-profile and reportedly successful LTO. The 6,500-unit chain featured pulled pork for the first time, featuring it atop a burger, a sandwich—and its fries. How did it settle on those ideas? Here's the process that landed them on the menu.

Food