Food

Food trends and recipes to keep menus fresh

3 steps to crafting a great chicken sandwich

Sponsored content from our partner Pierce Chicken on Mar. 16, 2018

Although already a perennial favorite with consumers, chicken sandwiches are showing no signs of flying the coop: This category has grown 2.7% since 2016, according to Technomic’s MenuMonitor. With th...

Food

As snacking rises, here's how to lure snackers' attention through the menu

By Patricia Cobe on Apr. 24, 2018

Operators are turning to both obvious and catchy names for new menu sections that tap into the snacking trend.

Food

Dark meat: Thighs and legs are in

By Patricia Cobe on Jun. 01, 2012

Chicken breast has been the darling of restaurant and home kitchens for a couple of decades, touted for its versatility and health benefits. But lately, operators and consumers are beginning to suffer from white meat fatigue.

Food

BWW adjusts portioning policy to reflect wing costs

By Restaurant Business Staff on Apr. 30, 2013

Buffalo Wild Wings is switching to a new portioning policy for its chicken wings to bring the menu price more in line with the cost to the chain.

Food

Dessert differentiation

By Restaurant Business Staff on Sep. 24, 2013

In light of today’s cronut craze, donut mania and pie palooza, capitalizing on America’s sweet tooth is a no-brainer. And there are a variety of ways that you can get in on this sweet action, whether you’re looking to update your current dessert offering or you are considering making additions to your menu.

Food

Perfect pairings for octopus salad

By Restaurant Business Staff on Dec. 04, 2013

Jeremy Quinn, sommelier of Telegraph in Chicago, “loves opening peoples’ eyes to wines that are traditional yet somehow still unknown.” He suggests the 2011 Wieninger Gemischter Satz, a medium-bodied, traditional field blend made near Vienna, to pair with Chef Anderes’ Octopus Salad.

Food

It’s a texture thing

By Restaurant Business Staff on Mar. 24, 2014

Global flavors aren't the only elements keeping plates interesting these days. At a recent short course for the Institute of Food Technologists, Sloan Trends pinpointed texture as one of the next major food trends.

Food