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Food

Food trends and recipes to keep menus fresh

Food

Courting diners with local flavors

By Patricia Cobe on Jan. 13, 2014

The Columbus, Ohio-based Rusty Bucket Restaurant and Tavern has 15 locations, but only the Indianapolis store serves up a breaded pork tenderloin sandwich. The reason? Consumer demand for this regional Hoosier specialty could not be ignored.

Food

Nice buns, QSRS!

 By Sara Rush Wirth on Jan. 02, 2014

QSRs are experimenting with less traditional breads, delivering on consumers’ desire for upscale options.

Food

Beefing up charcuterie plates

By Sara Rush Wirth on Jan. 03, 2014

Charcuterie plates loaded with salume and prosciutto hit the restaurant scene at full force within the last few years. But what about non-pork eaters who won’t indulge in Speck or Coppa? Enter pastrami.

Food

Satisfy with Savory and Sour

By Megan Warmouth on Jan. 06, 2014

Pork is predicted to be the “latest protein star,” according to Technomic’s Take: 10 Trends for 2014.

Food

Topping off pizza

By Patricia Cobe on Jan. 15, 2014

U.S. pizza restaurant sales are expected to reach $44 billion by 2017, according to Mintel’s latest research. Traditional pizza options remain popular, but consumers’ pizza tastes are broadening when it comes to topping off their pies.

Food

Right time for roasting

By Megan Warmouth on Jan. 23, 2014

The well-practiced technique of roasting allows the flavors of winter to shine in just about any dish. One of the oldest forms of cooking, roasting, brings out the complex flavors of a variety of seasonal vegetables while providing the richness and warmth consumers look for in the colder months.

Food

Cones are the new cup

By Sara Rush Wirth on Jan. 17, 2014

Cones are no longer just for ice cream. Breaking away from its traditional use as a holder of frozen treats, operators around the country are finding creative ways to use cones in food service.

Food

Bold global ingredients, flavorful small plates

By Megan Warmouth on Jan. 20, 2014

Ethnic-inspired ingredients are stars of small plate and appetizer menus, and opportunities to expand on these popular offerings will continue into 2014, according to the “What’s Hot 2014 Culinary Forecast” compiled by the National Restaurant Association.

Food

Global cooking meets traditional American fare

Jan. 20, 2014

Offering a mix of innovative global cooking and traditional American fare is essential for Jennifer Cleveland and Eric Heath, co-owners of Cleveland-Heath, a creative comfort-food restaurant in Edwardsville, Ill. “We have old-school diners who love meat and potatoes and large entrées and other people who follow the food movement and go for small plates,” says Heath. “We really want to please them both.”

Food

Pizzeria Locale owner dishes about partnership with Chipotle

By Sara Rush Wirth on Feb. 07, 2014

It might not look all that different from other build-your-own pizza spots, but Denver’s Pizzeria Locale has one thing that others in the crowded segment do not—a partnership with industry icon Chipotle.

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