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Food

Food trends and recipes to keep menus fresh

Food

Bubbles rising

 By Thomas Henry Strenk on Dec. 21, 2013

Prosecco, Moscato, Asti, Cava, Cremant, Sekt and sparkling wines are gaining in popularity among younger drinking-age consumers. These festive frizzantes offer great value, and the holiday season is an ideal time to expand your sparkler selection.

Food

How menus are capitalizing on the ethnic-dips trend

 By Restaurant Business Staff on Apr. 21, 2014

Dips, spreads and dressings are star performers in the bold, complex and authentic flavor profiles popular today.

Food

1,131 dishes, 17 days: 5 concepts worth watching

Jun. 18, 2014

Here are five recent concept launches Chef Gerry Ludwig encountered during his journey to conduct research on menu and restaurant trends. Whether they’re within your same segment or not, they’re ones to watch.

Food

Top 10 menu stories of 2014

By Patricia Cobe on Dec. 31, 2014

McDonald’s plans to customize its menu toward regional preferences and better-for-you items starting in January 2015.

Food

Extended breakfast hours may boost incremental business

By Patricia Cobe on Jul. 13, 2015

All-day breakfast is building sales for concepts that deliver on trends.

Food

How to overcome the challenges of customizable menus

By Patricia Cobe on Jan. 19, 2016

In a 2015 Technomic survey, 72 percent of consumers said they now expect restaurants to allow them to customize meals. But it can be a struggle to execute.

Food

7 business-boosting culinary takeaways from the CIA’s Worlds of Flavor

By Patricia Cobe on Apr. 25, 2016

Chefs from more than a dozen countries and many regions of the United States shared their expertise through demos, presentations and tastings at the Culinary Institute of America’s Worlds of Flavor conference last week. Cooking was the medium through which they shared their stories, but as restaurant owners, they included some business lessons in their insights as well.

Food

4 menu innovations worth noting

By Peter Romeo on Jun. 27, 2016

It's the heart of LTO and specials season for the restaurant industry. Here are a few introductions or tests that stand out in the torrent of new customer lures.

Food

Chili’s next-gen burger

By Patricia Cobe on Oct. 18, 2016

Chili’s Grill & Bar may have been founded in 1975 by a group of “hamburger hippies,” but a few culinary tweaks are reinventing those tastes for today’s customers.

Food

Adapting to a new definition of healthy

By Patricia Cobe on Jan. 17, 2017

Late last year, BJ’s revamped its better-for-you menu to put more focus on nutrient-packed choices. One of the first items to get a makeover was the salmon quinoa bowl.

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