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Food

Food trends and recipes to keep menus fresh

Food

Are biscuit restaurants the next hot trend?

 By Peter Romeo on Feb. 29, 2016

Cracker Barrel is the latest operator to put an entrant into the biscuit market. Here are some of the concepts that are already staking out turf in that suddenly hot sector.

Food

Tough to say, easier to spot: 5 ingredient trends going mainstream

 By Lizzy Freier on Mar. 01, 2016

Since the surge of Sriracha, other hard-to-pronounce ingredients have been gradually popping up on menus, giving consumers both practice with tongue twisters and opportunities for exotic dining adventures. Here's a look at some striking ingredients on the rise.

Food

How operators are moving toward menu transparency

By Patricia Cobe on Mar. 15, 2016

Farm-to-table indies and smaller health-focused chains pioneered the transparency movement. Now larger and more surprising players are taking up the cause.

Food

Zoës Kitchen embraces plant-based entrees

By Patricia Cobe on Mar. 15, 2016

Plant-based entrees were named on several forecasters’ top trends lists for 2016, positioning Mediterranean-focused fast casuals in a sweet spot.

Food

Going gluten-free means relearning baking

By Patricia Cobe on Mar. 15, 2016

To capture sales from the large number of consumers who are avoiding gluten, Jon Davis developed an all-natural gluten-free sliced bread in the La Brea style.

Food

Concepts to scout in Phoenix: Featuring Craig DeMarco

By Sara Rush Wirth on Mar. 15, 2016

Ask anyone what restaurants to check out in Phoenix, and there will be at least one concept from Sam Fox. Ask Sam Fox, and he’ll tell you about Craig DeMarco.

Food

Fried and true: Chicken sandwiches get a fresh spin

By Kelsey Squire on Mar. 14, 2016

As chicken concepts proliferate, here’s how some operators are riffing on the standard chicken sandwich—whether by ruffling feathers at breakfast, adding an ethnic edge or stepping outside of their usual offerings.

Food

Menu grabbers: Spring fever edition

By Patricia Cobe on Mar. 16, 2016

Mild temperatures and the onset of daylight saving time seemed to signal the arrival of spring ingredients on menus. In the last week, restaurants launched new dishes and drinks showcasing asparagus, peas, microgreens, fresh herbs and berries—a smart way to grab winter-weary customers. Also on the culinary radar: an unusual St. Patrick’s Day mashup and an Easter pie.

Food

Making salad bars cool again

By Kelsey Squire on Mar. 24, 2016

Say goodbye to the old array of croutons, sliced black olives and cottage cheese. Operators are rejuvenating the salad bar to meet patrons’ yen for customization and healthful options.

Food

Concepts to scout in Phoenix

By Sara Rush Wirth on Mar. 28, 2016

Looking for places to eat—and ideas to take home—during the Restaurant Leadership Conference in Phoenix? Check out the concepts from the emerging leader that industry vet Sam Fox has his eye on.

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