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Food

Food trends and recipes to keep menus fresh

Food

Pizza’s next play

 By Patricia Cobe on Sep. 15, 2015

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.

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

How snacks are reshaping menus

By Patricia Cobe on Sep. 17, 2015

America has long been a nation of nibblers, but in the last few years, snacks have evolved from a between-meal bag of chips or apple to more elaborate plates.

Food

Millennials buy in to high-tech tapas

By Patricia Cobe on Sep. 17, 2015

Basque-style tapas, known as pintxos, appeal to millennials for their shareability and global flavors. They also score points with operators for high margins.

Food

Why the kale trend isn't going away

By Patricia Cobe on Oct. 15, 2015

While the food media searches for the next “kale,” usage of the ingredient has quadrupled at the 62-unit Brio Tuscan Grille, due to its Kale Caesar.

Food

How to cut the salt while elevating fried rice

By Patricia Cobe on Oct. 15, 2015

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.

Food

How shrinking protein is reconfiguring the plate

By Patricia Cobe on Oct. 15, 2015

Smaller portions of meat go a long way as chefs make room for more vegetables. Here's where food and drink are going next.

Food

How to use sandwiches to boost catering sales

By Patricia Cobe on Nov. 12, 2015

Mendocino Farms launched a social catering program using cocktail-size versions of its “edgy” twists on classic sandwiches, priced at $35 for 15.

Food

How menu-labeling affects catering

By Patricia Cobe on Nov. 12, 2015

The FDA’s latest menu-labeling regulations draft, released in September and scheduled to take effect on Dec. 1, 2016, provides answers for catering.

Food

Freshii heats up fall lineup with chili

By Patricia Cobe on Nov. 12, 2015

Consumers think lunch with Freshii. To beef up its menu and attract dinner traffic, Freshii debuted Turkey Sriracha Chili in October as a seasonal special.

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