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Food trends and recipes to keep menus fresh


5 seasonal side dishes

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


Off premise: A sweet sales strategy

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

The Double Doozies will be available in three flavors.

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

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

Operators are changing to meet consumers' morning meal demands.

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

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.

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.

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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