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Food trends and recipes to keep menus fresh


IHOP opens 1st post-security airport location

The IHOP Express will include made-to-order dishes, a coffee bar, grab-and-go items and a full bar.


5 ways to craft a holiday menu game plan

Supplementing an existing menu to emphasize appetizers, sides, shareables and small plates can help boost sales during this key period.

Here's how seven operators are helping consumers stick to their 2018 resolutions.

For operators looking to boost sales by offering warm, comforting foods, be sure to keep these ideas in mind.

Learning more about who’s ordering and what they want can help restaurant operators cater better to their takeout and delivery customers.

New types of tacos are appearing on menus as operators apply plant-forward and global flavor trends to the Mexican staple. Try these six recipes for a little variety.

One controllable variable is the menu and it is the primary vehicle by which a foodservice operation presents its marketing strategy and helps customers satisfy their needs.

Chefs and foodservice operators are encouraging socialization with menus, presentations and venues that maximize interaction and the eating experience.

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.

Mushroom season inspires big sales opportunities. The Little River Inn in Mendocino, Calif., is promoting its 6th Annual Mushroom & Beer Dinner as a “culinary adventure” centering on the mushrooms that sprout in the wilds of northern California at this time of year. Each course of the Nov. 8 dinner is paired with a barrel-aged beer from the Russian River Brewing Co.

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