Food trends and recipes to keep menus fresh


Menu predictions for winter ingredients

Even though we’re in the heart of summer, menu development plans for winter are underway. Here are a few ideas for keeping your options on trend.


The next sweet-savory hit at QSRs

Operators are turning to honey to make their fried chicken offerings stand out.

One limited-time offer is not like the other. Both might fill a demand for something special, or an operator need to increase frequency among existing customers.

The island is full of surprises that are adaptable to American operations.

Schlotzsky's kitchen swapped labor-intensive pastas for four variations of ever-popular mac and cheese, all sharing one signature sauce.

Ham is on the upswing on menus, but not in the way consumers are used to. Beyond sandwiches, it’s making moves toward the center of the plate—as well as charcuterie boards and small plates.

The LTO is debuting with a promotion that takes aim at Wendy’s.

The chain has added two new pizzas and appetizers to its menu this month.

LTOs are the lifeblood of restaurant operations, particularly in the hyper-competitive chain marketplace.

These eight food and drink forces shaped menus this year.

  • Page 243