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Food

Food trends and recipes to keep menus fresh

Food

Raising the cheesesteak

 By Patricia Cobe on Jan. 07, 2014

Steak performs well for Cousins Subs, because core customers see it as a point of differentiation for a sandwich QSR, says Justin McCoy, VP of marketing at the 122-unit chain based in Menamonee Falls, Wis. So in the last quarter of 2014, R&D developed a cheesesteak that layers a more generous portion of steak with premium ingredients.

Food

Where to eat on the NRA Show floor

By Kelsey Squire on May 17, 2015

When hunger hits, being on the exhibit floor at the NRA Show is not the worst place to be. The sprawl is packed with places to grab food samples. One Restaurant Business editor set out to find booths serving the most generous portions.

Food

Concept Watch: The best of Wurstküche

By Lauren Hallow on Jan. 05, 2016

Meaning “sausage kitchen” in German, fast-casual Wurstküche serves a variety of encased meats and imported German brews to customers in Denver and L.A.

Food

Salmon dives into a fajita bowl

By Patricia Cobe on Apr. 14, 2016

Sharky’s Woodfired Mexican Grill messed with a good thing when it reformatted its top-selling Wild Salmon Lite Burrito, and placed its bets on a bowl.

Food

5 chain menu items making a splash

By Kelsey Squire on Jun. 16, 2016

In our latest roundup of offbeat offerings, french fries gain ground as a garnish, the Whopperito is born, and we dive into the mystery that is the McFloat.

Food

Is Indian poised to go mainstream?

By Lizzy Freier on Oct. 19, 2016

Recent concept developments and menu and consumer data shifts show that Indian cuisine has potential to expand in the U.S.

Food

9 must-have foods to source in 2017

By Patricia Cobe on Jan. 17, 2017

To hit the top menu trends, no foodservice kitchen should be without these ingredients.

Food

Small-plates recipes

By Patricia Cobe on Mar. 08, 2017

Call them downsized entrees, appetizers or tapas, small plates are not going out of style anytime soon. Click through for that recipe and four others.

Food

How Dinosaur Bar-B-Que made lunch-friendly takeout

By Patricia Cobe on May 18, 2017

Slow-cooked barbecue was not a good fit for the fast-paced lunch crowd at Dinosaur Bar-B-Que. So they set out to create a lighter option for on-the-go diners.

Food

4 new takes on zero waste

By Patricia Cobe on Aug. 15, 2017

These operators are going beyond the expected to repurpose trash into innovative menu items.

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