Food

Food trends and recipes to keep menus fresh

Food

Qdoba spices up a staple

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

Food

5 mega (and minor) menu trends for 2015

Every year at this time, pundits offer their best guess at what’s in store for the restaurant industry in the coming 12 months.

Two emerging fast-casual players are betting on something a little different—tapping into the legacy of mom-and-pop pizzerias and updating old-world flavors.

Chef-owner Tory Miller knew from experience that about 25 percent of people prefer to order vegetairan, so he reworked a seasonal veggie paella.

Arby's new brisket, egg and cheese biscuit marries several trends, including brisket, biscuits and breakfast, which is offered here from 6-10:30 a.m.

The pungent flavoring is being embraced by operations of all sizes as the next innovation from Southeast Asia.

Sales of Petit Plates have doubled since Au Bon Pain introduced the snacks, and they continue to grow, says Katherine See, VP of culinary innovation.

After running a list of regional foods that seem ripe for national adoption, we heard from readers about these omissions from the list. Here are some local favorites they see as having legs.

Shake up salads with seasonal produce, lighter preps and healthier twists.

Summer is grilling season—the time of year when many consumers are taking their cooking outside to the barbecue grill. Get grilling now with these recipes.

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