Continue to Site >>>

Food

Food trends and recipes to keep menus fresh

Food

5 pizza recipes with a twist

 By Patricia Cobe on Sep. 27, 2017

These recipes put a twist on pizza tradition by tweaking the toppings. It's the perfect time of year to fire up the ovens and satisfy customers’ pizza cravings.

Food

Pollo Tropical adds new dishes to its menu

 By Restaurant Business Staff on Oct. 18, 2017

The new items are part of the chain’s initiative to offer fresher, higher-quality dishes.

Food

McDonald’s brings back its McRib

By Restaurant Business Staff on Nov. 03, 2017

Guests will be able to use the chain’s McRib Finder app to locate the closest location offering the iconic menu item.

Food

Brio debuts 4 new Bar Bites

By Restaurant Business Staff on Dec. 05, 2017

The new offerings will be available on weekdays at the restaurant’s bar area.

Food

Anatomy of a craveworthy melt

By Patricia Cobe on Jan. 23, 2018

Here's how Checkers' Big Daddy Bacon Chicken Sandwich stacks up.

Food

Indie restaurants stand out by maximizing regional flavor and originality

Sponsored content from our partner General Mills Convenience & Foodservice on Mar. 14, 2018

Independent restaurants are known for their creativity and their ability to turn out signature menu items their customers crave and can’t find anywhere else.

Food

Makings of an effective LTO

Sponsored content from our partner Mars Foodservices on Apr. 20, 2018

Infographic: The anatomy of a successful LTO.

Food

5 recipes for touchdown-worthy tailgate snacks

By Patricia Cobe on Aug. 22, 2017

Tailgating customers and TV fans alike will appreciate these variations on nachos, wings, pizza, sliders and guacamole. Gear up for football season with these recipes.

Food

A sandwich star is born

By Patricia Cobe on Apr. 01, 2012

Erbert & Gerbert’s, the Eau Claire, Wisconsin-based chain known for its signature sandwiches with quirky names, discovered a hole in its lineup: no chicken...

Food

Catering concepts

By Restaurant Business Staff on Feb. 21, 2013

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

  • Page 221