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Food

Food trends and recipes to keep menus fresh

Food

Quiznos adds new gyro dishes

 By Restaurant Business Staff on Oct. 11, 2017

The new menu items will be available for a limited time.

Food

5 new takes on vegan dishes

 By Patricia Cobe on Oct. 25, 2017

These recipes are a perfect way to celebrate National Vegan Month and to introduce new dishes to customers. They feature hearty ingredients combined in inventive ways.

Food

5 recipes that rethink meat

By Patricia Cobe on Nov. 15, 2017

These recipes focus on global preparations and other dishes with smaller portions of meat balanced by vegetables, fruit and other ingredients. Read on to find out how.

Food

McDonald’s is testing more fresh beef

By Jonathan Maze on Jan. 02, 2018

The new Archburger would be made with sixth-pound, fresh-beef patties.

Food

McDonald's is making a huge change to its Happy Meals

By Jonathan Maze on Feb. 15, 2018

The chain is removing cheeseburgers from the meals as part of a bid to make them more nutritious.

Food

5 pasta recipes

By Patricia Cobe on Mar. 28, 2018

With its many shapes and saucing possibilities, pasta provides plenty of menu potential. For operators who may be stuck in a pasta rut, these five recipes will help realize that potential.

Food

6 tasty taco recipes to try

By Patricia Cobe on Jul. 20, 2017

New types of tacos are appearing on menus as operators apply plant-forward and global flavor trends to the Mexican staple. Try these six recipes for a little variety.

Food

The Menu: Your primary marketing tool

By Restaurant Business Staff on Apr. 14, 2007

One controllable variable is the menu and it is the primary vehicle by which a foodservice operation presents its marketing strategy and helps customers satisfy their needs.

Food

New spins on social dining

By Restaurant Business Staff on Sep. 07, 2012

Chefs and foodservice operators are encouraging socialization with menus, presentations and venues that maximize interaction and the eating experience.

Food

Going with a new grain

By Restaurant Business Staff on Jul. 17, 2013

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.

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