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Food

Food trends and recipes to keep menus fresh

Food

1,131 restaurant dishes, 17 days: Meatless sandwiches

 Jun. 18, 2014

With meatless items among the top 10 center-of-the-plate trends for 2014, according to the National Restaurant Association, even operators who might not have done meatless are making room on the menu.

Food

Waffles are king at the Castle

 By Patricia Cobe on Jun. 17, 2014

Belgian waffles are the carriers of choice for a breakfast sandwich at White Castle.

Food

1,131 dishes, 17 days: 5 concepts worth watching

Jun. 18, 2014

Here are five recent concept launches Chef Gerry Ludwig encountered during his journey to conduct research on menu and restaurant trends. Whether they’re within your same segment or not, they’re ones to watch.

Food

Menu insight of the day

Jun. 09, 2015

The most common vegetable paired with ribeye is onion.

Food

2014 Foodservice Handbook

Aug. 05, 2014

he Foodservice Handbook benchmarks the performance of such diverse grab-and-go sources as c-stores, supermarkets and drugstores. Here are some of the gauges it provides on restaurants.

Food

A smokin’ hot sandwich

By Patricia Cobe on Jul. 15, 2014

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

Food

Gluten-free pasta perfected

By Patricia Cobe on Jul. 15, 2014

By trial and error, Sotto restaurant in Cincinnati perfects a made-from-scratch, gluten-free pasta dough.

Food

Listen to the 'cues

By Patricia Cobe on Aug. 12, 2014

Regional barbecue is moving into the national arena, with fast casuals leading the way.

Food

Promoting protein

By Kelly Killian on Jul. 15, 2014

What will be the next big buzzword on restaurant menus? According to trend-spotting Chicago research firm Food Genius, it just might be “protein.”

Food

Elevating fried chicken

By Patricia Cobe on Aug. 25, 2014

Perhaps it’s due to rising beef prices, a craving for comfort classics or the Southern-food trend, but fried chicken is getting serious attention in every segment.

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