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Food

Food trends and recipes to keep menus fresh

Food

Summer seafood recipes

 By Patricia Cobe on Jun. 21, 2017

With visions of beach vacations on customers’ minds, the timing is right to add more fish and shellfish dishes to the menu. These six recipes fit the bill, featuring seafood paired with seasonal ingredients that highlight the best of summer eating.

Food

Reviving safe-cooking techniques

By Kathleen Squires on Sep. 18, 2017

Sous vide and other old-school methods impart flavor and peace of mind.

Food

Garbanzo adds hummus bowls

By Restaurant Business Staff on Oct. 13, 2017

The bowls will contain ingredients such as veggies, rice and scratch-made sauces.

Food

Cowboy Chicken brings back turkey holiday package

By Restaurant Business Staff on Oct. 27, 2017

The spread feeds eight to 10 guests and is available now until Dec. 31.

Food

Bojangles’ adds limited-time bowls

By Restaurant Business Staff on Nov. 30, 2017

The chicken chain is serving up three options for $5 or less.

Food

Burger King takes another dig at McDonald’s

By Jonathan Maze on Jan. 18, 2018

The chain’s new Double Quarter Pound King seems aimed at McDonald’s Double Quarter Pounder.

Food

Fries show growth on appetizer menus

By Lizzy Freier on Oct. 31, 2016

Within the appetizer mealpart, all product categories have dropped in year-over-year mentions except one: fries.

Food

4 tasty ways to entice Lent diners

Sponsored content from our partner High Liner Foods on Feb. 22, 2018

Here are four tips for putting seafood on the menu successfully and standing out from the crowd during Lent.

Food

Pretzelmaker tries something new: Breakfast

By Jonathan Maze on Apr. 09, 2018

The pretzel chain has created an all-day concept, Fresh Twist, that serves breakfast sandwiches and flatbread pizzas.

Food

Grape expectations: winter

By Patricia Cobe on Nov. 01, 2011

Now that local produce is done for the season or in storage in many parts of the country, there are still tasty late fall and winter selections that can excite a chef and add color, flavor and creativity to the menu. Consider grapes, for instance.

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