Food trends and recipes to keep menus fresh


4 ways to take soup beyond the bowl

Using soups as an ingredient, sauce or other speed-scratch helper can be an easy, delicious way to create signature dishes.


Foodservice lags in traceability

Product recalls can be devastating to the restaurant industry, yet traceability along the foodservice supply chain is complicated and outdated. “Foodservice is where retail was 40 years ago,” said Syndee Stiles, vice president of operations support for McLane Foodservice, at Restaurant Leadership Conference session on traceability.

With the launch of its "Nutritious & Delicious" menu this summer, Lazy Dog Café got off the couch. The Southern California casual dining concept created a slimmed-down roster featuring 10 items, all 650 calories or less.

Operators ate their way around the 16th Annual Taste the Trends Tour, hosted by Basic American Foods, during this year’s NRA Show. Each of the six hot new restaurants on the tour presented their take on the “classic with a twist” theme with an inventive array of dishes.

With many concepts—including McDonald’s—offering chicken wings this football season, the 16-unit Brick House Tavern + Tap was looking to add something new that would be equally craveable. So Jim Doak, VP of Menu and Beverage Innovation turned to a different bird.

QSRs are experimenting with less traditional breads, delivering on consumers’ desire for upscale options.

Hot smoked salmon and housemade relish give bagels and lox a different twist for restaurant menus.

Operators visiting The Big Easy for the FSTEC conference this month can sample more than hurricanes and Creole cooking.

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

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.

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