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Food

Food trends and recipes to keep menus fresh

Food

Ethnic breakfast sandwiches combine portability with global flavors

 By Katie Ayoub on Jul. 10, 2012

Ethnic breakfast sandwiches offer a triple play: adventurous flavor combinations, craveablity and portability. These three elements seem to drive sales any time of day, and food service professionals indicate that the breakfast sandwiches they inhabit play particularly well on all-day breakfast menus.

Food

Lightening up

 By Patricia Cobe on May 28, 2013

Nico Romo, culinary executive director of the 150-seat Fish, accommodates hot weather appetites with lighter dishes.

Food

Common senses

By Megan Warmouth on Oct. 08, 2013

Menu applications evolve and change, but one thing is sure to stay the same: How we taste and enjoy those applications.

Food

The impact of rising commodity prices on franchise restaurants

By Kimberly Savilonis on Dec. 09, 2013

A major topic of conversation in the restaurant industry over the past 18 months has been the continued rise in commodity prices, especially for proteins. In 2012, beef prices rose 9.9 percent and chicken prices had a double-digit increase. These trends have continued in 2013, with the beef price pressure continuing a trend that started in 2010.

Food

A fresh debut

By Patricia Cobe on Apr. 02, 2014

With such wide acceptance among operators and consumers, kale has cleared the way for other previously ignored vegetables.

Food

Chicago restaurants serve up the trends

Aug. 14, 2014

Restaurant Business joined some 170 foodservice operators for the annual Taste the Trends tour of Chicago's hot new restaurants. The sampling ranged from Peruvian ceviche to Moroccan flat breads.

Food

What healthy means now

Feb. 02, 2015

Three-fifths of consumers now believe restaurants can offer food that is both healthful and tasty, reports Chicago research company Technomic.

Food

Big brews, small plates

By Patricia Cobe on Aug. 13, 2015

Adding new handcrafted beers to the menu gave Gordon Biersch's Stan Frankenthaler the opportunity to broaden the menu with new small plates inspired by beer.

Food

Shake Shack’s experiment with regional riffs

By Kelsey Squire on Feb. 03, 2016

A look at the chain’s recent local offerings.

Food

Lightening up chilaquiles

By Patricia Cobe on May 17, 2016

To lighten the chilaquiles recipe for First Watch’s more mainstream, health-minded customers, the fat was cut and fresher in-house ingredients were added.

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