Food trends and recipes to keep menus fresh


Nice buns, QSRS!

QSRs are experimenting with less traditional breads, delivering on consumers’ desire for upscale options.


Unloxing the bagel

Hot smoked salmon and housemade relish give bagels and lox a different twist for restaurant menus.

Operators visiting The Big Easy for the FSTEC conference this month can sample more than hurricanes and Creole cooking.

Jimmie’s Old Southern BBQ Smokehouse has seen a rib-roaring start and is set to expand this summer.

Kathy Fang, chef-partner in San Francisco’s 400-seat Fang Restaurant, has cut the salt in several menu staples, including Chinese lobster fried rice.

Cracker Barrel is the latest operator to put an entrant into the biscuit market. Here are some of the concepts that are already staking out turf in that suddenly hot sector.

Restaurateurs say they can offer more customization by providing additional condiment choices. New research shows which options are most likely to be embraced by guests.

With seafood consumption on the rise, here's a look at emerging fish and seafood trends to watch.

Places once synonymous with roller dogs are stealing some of restaurants' tricks to land the customers of QSRs. Here's a look at some of the lures c-stores are using.

Alternatives for vegetarians, vegans and health-conscious consumers heat up.

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