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Food

Food trends and recipes to keep menus fresh

Food

4 tasty ways to entice Lent diners

 Sponsored content from our partner High Liner Foods on Feb. 22, 2018

Here are four tips for putting seafood on the menu successfully and standing out from the crowd during Lent.

Food

Pretzelmaker tries something new: Breakfast

 By Jonathan Maze on Apr. 09, 2018

The pretzel chain has created an all-day concept, Fresh Twist, that serves breakfast sandwiches and flatbread pizzas.

Food

Grape expectations: winter

By Patricia Cobe on Nov. 01, 2011

Now that local produce is done for the season or in storage in many parts of the country, there are still tasty late fall and winter selections that can excite a chef and add color, flavor and creativity to the menu. Consider grapes, for instance.

Food

Innovation starts with appetizers

By Patricia Cobe on Nov. 01, 2012

An appetizer is supposed to whet the appetite for the rest of the meal, but these days, these first courses are serving as much more than “starters.” Restaurant customers are making whole meals out of downsized dishes, and many menus are dedicated entirely to tapas, small plates and shareable apps.

Food

Kim on Kimchi

By Restaurant Business Staff on Aug. 23, 2013

Making a quick batch of kimchi from seasonal vegetables is a daily task in the kitchens of Urban Belly, bellyQ and Belly Shack, chef-owner Bill Kim’s trio of Asian-inspired eateries in Chicago.

Food

Fast casuals are sweet on sour

By Patricia Cobe on Oct. 29, 2013

Housemade pickles and pickled vegetables, a trend started by DIY chefs and farm-to-table advocates, are trickling down to the fast-casual segment. According to Technomic’s MenuMonitor, the appearance of pickled items on fast-casual menus has increased 20 percent between 2012 and 2013. Americans are embracing sour flavors and restaurants in every segment are out to tempt their taste buds.

Food

Pizzeria Locale owner dishes about partnership with Chipotle

By Sara Rush Wirth on Feb. 07, 2014

It might not look all that different from other build-your-own pizza spots, but Denver’s Pizzeria Locale has one thing that others in the crowded segment do not—a partnership with industry icon Chipotle.

Food

Small bites, big profits

May 13, 2014

Snacking is on the rise, as Americans continue to abandon the traditional three-meals-a-day routine. Growing snacking opportunities are at the bar.

Food

Global assembly: Asian flavors hit sandwiches

By Patricia Cobe on Nov. 10, 2014

Although sandwich consumption is high—people eat more than three per week, reports Chicago research firm Technomic—there’s a lot more competition to differentiate with flavors and ingredients in the quick-service and fast-casual sandwich segment.

Food

Customize it

By Joan M. Lang on Apr. 16, 2015

Restaurants that provide what families want—speedy service, something kids will eat, healthy options to please parents and a willingness to customize—are gaining business as economic doldrums linger.

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