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Food

Food trends and recipes to keep menus fresh

Food

4 fastest-growing proteins on menus

 By Lizzy Freier on Jun. 12, 2017

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Food

5 fastest-growing pizza ingredients

 By Lizzy Freier on Sep. 11, 2017

See which toppings and crust types are cresting on this indulgent favorite.

Food

Arby’s to menu venison sandwich nationwide

By Kelsey Squire on Oct. 11, 2017

The chain is bringing back last year’s short-lived LTO, but this time, on a larger scale.

Food

Farmer Boys adds new burger

By Restaurant Business Staff on Oct. 25, 2017

The double chili-cheese burger will be available through the end of the year.

Food

Nekter Juice Bar debuts seasonal items

By Restaurant Business Staff on Nov. 16, 2017

The chain is promoting three holiday offerings, two of which are new.

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.

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