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Food

Food trends and recipes to keep menus fresh

Food

Gen Z’s most craveable foods recipes

 By Patricia Cobe on May 17, 2017

Whether you focus on college dining, fast casual restaurants or another type of foodservice operation, these five recipes can help you feed those cravings and gain young fans.

Food

7 tips for writing menus

 By Lizzy Freier on Aug. 14, 2017

Operators give insight on words to use or avoid on menus.

Food

Chili’s beefs up core menu items

By Restaurant Business Staff on Oct. 05, 2017

The chain's burgers, ribs and fajitas will now be served with more meat.

Food

Main Event Entertainment launches new menu

By Restaurant Business Staff on Oct. 20, 2017

The new dishes include three new sandwiches and margaritas.

Food

Starbucks debuts Princi baked goods at its Reserve Roastery locations

By Restaurant Business Staff on Nov. 07, 2017

Princi will be the exclusive food provider at all the chain’s Reserve locations including its forthcoming locations in Shanghai, Tokyo, Milan, New York and Chicago.

Food

On the Border launches fajita bundle deal

By Restaurant Business Staff on Dec. 08, 2017

Guests can enjoy an order of fajitas with a cup of queso and two cinnamon-dusted sopapillas for $9.99.

Food

5 restaurant trends to watch in 2018

Sponsored content from our partner Bush’s Best® on Feb. 01, 2018

Here’s a peek at some of the can’t-miss restaurant trends to watch for in 2018.

Food

4 ways savory flavors are taking hold of morning menus

Sponsored content from our partner Butterball Foodservice on Mar. 19, 2018

Check out these four trends for inspiring ways to offer more savory options in the morning.

Food

Red Lobster launches a globally-accented snack menu

By Patricia Cobe on Apr. 24, 2018

The chain takes a 180-degree turn from its popular “endless” deal promoting all-you-can-eat shrimp.

Food

Flexibility = fresh picks

By Patricia Cobe on Jun. 01, 2012

Vermilion’s location in the Washington, D.C. suburb of Alexandria is a stone’s throw from Virginia’s rolling farmland and Chesapeake Bay’s fishing grounds. That’s allowed executive chef Tony Chittum to develop relationships with dozens of farmers and fishermen.

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