Food trends and recipes to keep menus fresh


Krystal crafts a loaded breakfast to go

The chain's Loaded Hash Brown Scrambler Bowl is a heartier version of what's already on the menu.


Ways to wake up breakfast sales

Operators are changing to meet consumers' morning meal demands.

Need a healthy menu makeover? Here are the big categories to look at: adding more whole grains, supersizing veggies, making room for nuts and finding soda alternatives.

The popularity of pizza sees no signs of waning. In fact, pizza fans took a larger slice from the pie in 2011, as sales rose 2.2 percent to $33.6 million, according to data from Mintel. And an even healthier gain of 2.9 percent is projected for 2012.

When it came to developing a summer LTO for Little Greek, the 14-unit Tampa, Florida-based franchisor, president Nick Vojnovic thought “shrimp.” “It’s healthy, quick-cooking and few of our competitors offer shrimp,” he notes.

A versatile leafy green, chicory is sometimes referred to as “curly endive” and is used as a salad ingredient, cooked as a vegetable and even roasted and ground as a coffee addition or substitute.

A Harvard bioengineer named David Edwards invented edible packaging called WikiCells that can enclose any food or beverage “like a grape skin."

Street food’s popularity is continuing to skyrocket, and it’s easy to see what makes this type of food a crowd favorite. Quick and convenient, street food often provides a simple, accessible way for customers to experience unique ethnic cuisines.

Within the past 12 months, according to figures from the U.S. Department of Agriculture, retail prices for beef, pork, chicken and milk hit record highs.

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

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