Continue to Site >>>

Food

Food trends and recipes to keep menus fresh

Food

Filling the snack gap

 By Patricia Cobe on Mar. 20, 2014

Snacking is on the rise, with 51 percent of consumers saying they snack at least twice a day, according to Technomic’s Snacking Occasion Consumer Trend Report. That’s up from 48 percent in 2012. Yet restaurants are not taking full advantage of this trend. Technomic reports that 80 percent of snacks are sourced from retail stores, while only 20 percent are purchased from restaurants.

Food

It’s a texture thing

 By Restaurant Business Staff on Mar. 24, 2014

Global flavors aren't the only elements keeping plates interesting these days. At a recent short course for the Institute of Food Technologists, Sloan Trends pinpointed texture as one of the next major food trends.

Food

Menu Snapshot: Fresh to Order

By Restaurant Business Staff on Mar. 24, 2014

“When we design food, it’s not just about how it looks and tastes and smells, it’s also about how it feels on your palate.”

Food

American classics with a south-of-the-border twist

By Restaurant Business Staff on Mar. 31, 2014

Some restaurants are putting a unique spin on things by fusing traditional Mexican ingredients with classic American dishes. Here’s a sample of some tried-and-true menu items that incorporate these fresh flavors.

Food

Playing with pot pie

By Patricia Cobe on Apr. 07, 2014

A gluten-free turkey pot pie that's kid-tested and approved.

Food

Sweet comfort

By Patricia Cobe on Apr. 14, 2014

Apples and cream partner up in a homespun dessert for a diner concept.

Food

A fresh debut

By Patricia Cobe on Apr. 02, 2014

With such wide acceptance among operators and consumers, kale has cleared the way for other previously ignored vegetables.

Food

Taking it to the street

By Restaurant Business Staff on Apr. 10, 2014

Street food’s popularity is continuing to skyrocket, and it’s easy to see what makes this type of food a crowd favorite. Quick and convenient, street food often provides a simple, accessible way for customers to experience unique ethnic cuisines.

Food

Breakfast is more than a morning meal

By Patricia Cobe on Apr. 21, 2014

Foodservice operators in every segment are revamping breakfast menus and adding more portable and healthy items—all in an effort to build traffic during the morning daypart.

Food

The steaks are high

By Patricia Cobe on May 29, 2014

A steakhouse cuts food costs by substituting an underutilized cut of beef for filet mignon.

  • Page 249