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Food

Food trends and recipes to keep menus fresh

Food

Cultivating a backup plan

 By Patricia Cobe on Jul. 20, 2015

More than 50 percent of the U.S. fruit, vegetable and nut supply comes from California, which could be bad news for some operators if the drought continues.

Food

Shake Shack’s experiment with regional riffs

By Kelsey Squire on Feb. 03, 2016

A look at the chain’s recent local offerings.

Food

Lightening up chilaquiles

By Patricia Cobe on May 17, 2016

To lighten the chilaquiles recipe for First Watch’s more mainstream, health-minded customers, the fat was cut and fresher in-house ingredients were added.

Food

Concepts that aren't afraid to fry

By Kelsey Squire on Aug. 11, 2016

Despite a growing demand for healthy choices, 80% of consumers say they visit a restaurant more than once a month to satisfy a fried food craving.

Food

5 burgers spotlighting squash

By Lizzy Freier on Nov. 09, 2016

Operators are experimenting with squash-topped burgers and squash patties using a variety of gourd types.

Food

Valentine’s Day Recipes

By Patricia Cobe on Jan. 31, 2017

Color the menu red for Valentine’s Day with sweets and savories that broadcast the holiday’s signature hue.

Food

Spring produce recipes

By Patricia Cobe on Mar. 20, 2017

The earliest local greens, berries and other seasonal produce is are arriving to freshen up menus. The timing is right to incorporate spring produce into the lineup.

Food

6 limited-time salads freshen up menus

By Patricia Cobe on Jun. 05, 2017

The arrival of spring produce is inspiring operators to toss together new entree salads.

Food

High-quality ingredients boost menu excitement

Sponsored content from our partner Caputo on Sep. 05, 2017

With the explosion of social eating and foodie-mania, more and more operators are turning up their culinary creativity to build menus that stand out from the competition.

Food

How fast casuals are going clean label

Sponsored content from our partner Miss Vickie's on Oct. 10, 2017

A growing number of consumers are seeking out clean label menu items, making these items easier to find in fast-casual concepts.

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