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Food trends and recipes to keep menus fresh
The quest for new preparations is taking restaurants in some unusual directions. Here's a panoramic view.
While the lunch menu at San Antonio’s Granary ‘Cue & Brew focuses on classic local dishes, chef-owner Tim Rattray is all about bringing international flavor.
To capitalize on Pinterst "miracle food" buzz, Even Stevens Sandwiches rolled out a Jackfruit Torta that fills two menu holes, says Culinary Director Brandon Price.
Now’s the time to start planning for Cinco de Mayo, the May 5th holiday commemorating victory for the Mexican army at the Battle of Puebla.
Operators can catch some of that patriotic spirit by planning menus focused on favorite summertime recipes.
From dips to drizzles, sauces today are every bit as important as they were in the days of Auguste Escoffier.
Retro sweets and desserts at brunch are among those trending.
The pass allows consumers to purchase an entree for $1 from Nov. 15 to Jan. 9.
The chicken chain is serving up three options for $5 or less.
The chain’s new Double Quarter Pound King seems aimed at McDonald’s Double Quarter Pounder.