Continue to Site >>>

Food

Food trends and recipes to keep menus fresh

Food

Chefs’ favorite recipes

 By Patricia Cobe on Jun. 15, 2017

These recipes, shared with attendees at the 23rd Annual Tastes of the World Chef Culinary Conference at UMass Amherst, tap into some of today’s top trends.

Food

5 ways menus are getting cheesier

 Sponsored content from our partner Miss Vickie's on Sep. 14, 2017

Operators continue to seize the opportunity to raise the bar on cheese in a variety of ways.

Food

Diners swoon for signature fries

Sponsored content from our partner Simplot on Oct. 12, 2017

Widespread availability of fry options means that for operators to stand out, it’s key to offer a signature twist.

Food

Red Robin launches burger bar

By Restaurant Business Staff on Oct. 26, 2017

The catering option serves 10 or more guests and allows them to customize their own burger.

Food

Betting on blended burgers

By Patricia Cobe on Nov. 20, 2017

A blended option at Burgh'ers now brings in 10-15% of weekly revenue.

Food

3 classic salads to put back on the menu

Sponsored content from our partner T. Marzetti® Foodservice on Jan. 05, 2018

Diners are seeking meals with fresh, clean ingredients, and salads certainly fit that bill. Lately, there’s been an increased interest in three classic preparations. Here’s how chefs are reinventing them.

Food

3 menu trends trickling down from indies

By Patricia Cobe on Feb. 20, 2018

Chains, put these ingredients on your culinary radar.

Food

Meaty sandwiches are making their mark on menus

By Patricia Cobe on Mar. 28, 2018

Operators are taking advantage of falling meat prices when adding new sandwiches to the lineup.

Food

What customers are saying about the BK Minis

By Peter Romeo on Aug. 08, 2011

The introduction a few weeks ago of Burger King’s mini-sandwiches was relatively low-key, perhaps a reflection of the limited-time options not being completely new.

Food

Seasonal platings

By Restaurant Business Staff on Sep. 07, 2012

Greg Atkinson was buying and promoting local foods long before it became the routine thing to do for top chefs. The former chef of Seattle’s Canlis then took time off from cooking in restaurants to teach culinary arts and write about food. Now Atkinson is back at the stove in his newly opened Marché on Bainbridge Island in Winslow, Wash., where he’s again preparing the most indigenous ingredients he can get his hands on.

  • Page 243