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Food

Food trends and recipes to keep menus fresh

Food

When changing up the menu, how trendy is too trendy?

 By Patricia Cobe on Apr. 11, 2018

Operators get customer buy-in by balancing the funky with the familiar.

Food

Starbucks remakes lunch

By Patricia Cobe on Aug. 15, 2017

Coffee drinkers jam the counters at Starbucks waiting to jump-start their day. But more than half of customers come in after 11 a.m., many looking for something to eat.

Food

How Wildfire does gluten free

By Dana Tanyeri on Feb. 01, 2012

The annual “What’s Hot” survey of 1,800 chefs by the National Restaurant Association pegged gluten-free/food allergy-conscious items as No. 7 on the top 10 trends list this year. That’s up a notch from its 2011 position.

Food

Breakfast comes of age

By Restaurant Business Staff on Jan. 24, 2013

No longer just an add-on, breakfast is big business, bringing in $57 billion a year to restaurants (2011 Mintel Breakfast Report). Savvy foodservice...

Food

Sandwich reinvention

By Patricia Cobe and Restaurant Business Staff on Aug. 27, 2013

You might have guessed it but Technomic research confirms the trend: Sandwiches are the most menued entrée items across all segments and cuisine types. From 2010 through September, 2012, sandwiches beat out the next popular items, main salads and pizza, by a large margin.

Food

Game changers

By Patricia Cobe on Dec. 17, 2013

Menus are pushing past traditional meat choices. Chefs are thinking outside the beef-pork-poultry box and putting more goat, rabbit and pigeon or squab in the center of the plate. Kazia Jankowski of the Sterling-Rice Group in Denver predicts that this will be a leading trend in 2014, as foodies increasingly seek alternative proteins, especially from small-scale producers.

Food

Pasta slims down

By Patricia Cobe on Feb. 20, 2014

An indulgent pasta dish sheds its calories without sacrificing taste.

Food

On breakfast menus, Latin’s hot but healthy’s not

By Patricia Cobe on Jun. 16, 2014

In just nine months, the number of restaurant locations offering breakfast menus grew by 13 percent, according to the Breakfast Insights of Champions report recently released by Chicago research company Food Genius.

Food

Global assembly: Asian flavors hit sandwiches

By Patricia Cobe on Nov. 10, 2014

Although sandwich consumption is high—people eat more than three per week, reports Chicago research firm Technomic—there’s a lot more competition to differentiate with flavors and ingredients in the quick-service and fast-casual sandwich segment.

Food

Customize it

By Joan M. Lang on Apr. 16, 2015

Restaurants that provide what families want—speedy service, something kids will eat, healthy options to please parents and a willingness to customize—are gaining business as economic doldrums linger.

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