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Food

Food trends and recipes to keep menus fresh

Food

Always room for dessert

 By Patricia Cobe on Feb. 01, 2013

Inspired, satisfying indulgences are filling dessert menus and beyond—they’re also appearing for breakfast, as snacks and in cocktails.

Food

Freshness and Choice = Value

 Jun. 25, 2013

How do restaurant customers define value? While "quality for the price" tops the list, fresh ingredients and a variety of choices are close behind, according to a recent NPD report entitled Defining Value: Where Consumers Choose to Eat Out. The report identifies five segments of diners, the largest of which are not driven by low pricing and deals.

Food

Move over, pumpkin … squash stars on fall menus

By Patricia Cobe on Nov. 25, 2013

Last year, pumpkin lattes, pumpkin soup and pumpkin doughnuts dominated chain menus as LTOs and seasonal offerings. This year, it’s all about squash.

Food

How menus are capitalizing on the ethnic-dips trend

By Restaurant Business Staff on Apr. 21, 2014

Dips, spreads and dressings are star performers in the bold, complex and authentic flavor profiles popular today.

Food

Breakfast forward

By Patricia Cobe on Jun. 23, 2014

Portability and speed feed the morning customer, boosting the popularity of grab-and-go items.

Food

Operators drive profits by spotlighting side dishes

By Patricia Cobe on Dec. 15, 2014

Side dishes are getting more play from menu developers. Potatoes, vegetables and other sides not only moderate food costs, they can help upsell an entree.

Food

5 takeaways from the Chicago dining scene

By Patricia Cobe on May 17, 2015

A tour of the city’s newest hotspots provided a dine-around group of 100 operators with ideas about what’s in style.

Food

Is harissa the Sriracha of 2016?

By Lizzy Freier on Jan. 04, 2016

The North African spice is heating up.

Food

Houlihan's taps a blogger for R&D

By Patricia Cobe on Apr. 14, 2016

Health-conscious consumers have created a large fan base around blogger Ali Maffucci. Those numbers caught Houlihan’s attention, sparking a collaboration.

Food

New trend in LTOs: Alternative portion sizes

By Peter Romeo on Jun. 14, 2016

The new attention-getters have less to do with the food than the quantities in which it's served.

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