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Food trends and recipes to keep menus fresh


Restaurants lean into festive to-go desserts

Operators are appealing to consumers' time constraints with sweet endings for off-premise celebrations.


What’s next on Chipotle’s menu?

The chain's first dessert is off the menu—here's what's in the pipeline.

Check out these versatile, craveable flavors, everyone wants to double dip.

Check out how African, Indian, Middle Eastern and Filipino cuisines are trending and how operators are working to incorporate these new flavors in their dishes.

Menu engineering techniques boost sales of high profit menu items. Here are two techniques always lead to higher profits.

With a change in ownership in 2010, Daphne’s Greek Café became Daphne’s California Greek, a fresh, healthy Mediterranean-Californian concept.

If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.

A restaurant that shakes up the flavor spectrum with Crisp Braised Pork Shank with Stone Fruit Kimchee and Buttermilk Dressing is not about to bore you with one-dimensional desserts. After celebrity chef and co-owner Stephanie Izard’s inventive small plates are cleared at this Chicago dining destination, pastry chef Matthew Rice takes the baton and sends out desserts with multiple surprises in every bite.

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.

“When we design food, it’s not just about how it looks and tastes and smells, it’s also about how it feels on your palate.”

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