Food trends and recipes to keep menus fresh


Chipotle brings back its Boorito celebration

Guests can also enter for a chance to win free burritos for a year.


Bojangles' to test delivery

The chain will test the service at 10 locations in Charlotte, N.C.

Many current trends will continue to grow next year, per the National Restaurant Association’s annual What’s Hot forecast, which brings global influences to the forefront.

The Mexican QSR chain started selling the fries Thursday as part of a value push.

Burger boredom can set in with an item that’s a must-have on most menus. These five craveable recipes can energize your burger lineup and excite customers.

Here's a peek at consumers' changing pizza preferences.

It’s going to be a tough year for steak lovers. Operators are seeing higher beef costs—and menu prices are inching up as a result. Several factors are contributing to this trend, according to research by the Beef Checkoff.

This past October, during the height of the season, chef Barton Seaver, a National Geographic fellow and leading advocate for sustainable fishing practices, purchased what he thought was Maryland blue crab from one of his favorite seafood suppliers.

"There’s a certain audacity to offering Chartreuse on tap,” says Mike Ryan, head bartender at Sable Kitchen & Bar in Chicago, because no other bar in town offers the esoteric French liqueur on draft.

Cooking seasonally goes beyond sourcing fruits, vegetables and other ingredients that are at their peak. After all, for the next few months, local fields may be barren and fresh produce scarce in a large part of the country.

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