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Food

Food trends and recipes to keep menus fresh

Food

5 seasonal side dishes

 By Patricia Cobe on Sep. 06, 2017

These five seasonal recipes take advantage of the abundance of late summer and early fall vegetables, transforming fresh, seasonal produce into inventive side dishes.

Food

Off premise: A sweet sales strategy

 Sponsored content from our partner Chef Pierre® on Oct. 24, 2017

One proven way to differentiate off-premise offerings is to promote desserts, which are versatile and broadly popular across varied concepts, segments and dayparts.

Food

Great American Cookies debuts Premium Double Doozies

By Restaurant Business Staff on Nov. 15, 2017

The Double Doozies will be available in three flavors.

Food

5 comfort food recipes

By Patricia Cobe on Dec. 20, 2017

These five recipes deliver on the craving for simpler, comforting foods after indulging—or simply overindulging—in fancier fare over the holidays.

Food

Krystal crafts a loaded breakfast to go

By Patricia Cobe on Feb. 13, 2018

The chain's Loaded Hash Brown Scrambler Bowl is a heartier version of what's already on the menu.

Food

Ways to wake up breakfast sales

By Patricia Cobe on Mar. 26, 2018

Operators are changing to meet consumers' morning meal demands.

Food

The next big thing 2011

By Patricia Cobe on Dec. 07, 2010

Our industry pros share what they think will rock menus in 2011.

Food

Soft drink refresh

By Thomas Henry Strenk on Aug. 01, 2012

Chia is the new superfood. Yes, that chia, of the “pet” craze in the 1980s. Favored by the Aztecs, this herb is still popular in Mexico, where the whole seeds are mixed with fruit juices to make chia fresca.

Food

Flavor drives demand

By Thomas Henry Strenk on Jun. 18, 2013

Millennials continue to exert influence on the world of beverages. They like their drinks on the sweet side and they like lots of choices. Suppliers have gotten the message and responded with specialty beverages aimed at that finicky demographic.

Food

Redefining dessert

By Megan Warmouth on Nov. 17, 2014

Technomic’s 2013 Dessert Consumer Trend Report shines a spotlight on the dessert diner, finding that dessert isn’t just an after-dinner treat anymore.

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