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Food

Food trends and recipes to keep menus fresh

Food

Mini muffins, max sales

 By Patricia Cobe on Dec. 08, 2014

These mini breakfast bites meet both goals, says Director of Product Development Michelle Stene, and since September, they’re a core menu item at all 302 U.S. locations.

Food

A fresh take on salmon

 By Patricia Cobe on Oct. 22, 2014

The challenge: to create a “home-run” salmon dish that could supplant the grilled salmon that had been on Brio Tuscan Grill’s menu since day one.

Food

10 successful menu adds from the top-grossing independents

By Kelly Killian on Oct. 28, 2014

Successful menu additions keeps guests coming back for more, a key strategy in today’s traffic-challenged climate.

Food

Finding an artisanal supplier before demand is a definite

By Sara Rush Wirth on Nov. 05, 2014

How do you line up enough of an artisan supply? One approach: order enough.

Food

Global assembly: Asian flavors hit sandwiches

By Patricia Cobe on Nov. 10, 2014

Although sandwich consumption is high—people eat more than three per week, reports Chicago research firm Technomic—there’s a lot more competition to differentiate with flavors and ingredients in the quick-service and fast-casual sandwich segment.

Food

Fries with a nacho twist

By Patricia Cobe on Jan. 02, 2015

"Where's the pork?" could have been Wendy's ad slogan during a recent high-profile and reportedly successful LTO. The 6,500-unit chain featured pulled pork for the first time, featuring it atop a burger, a sandwich—and its fries. How did it settle on those ideas? Here's the process that landed them on the menu.

Food

Reshaping pizza dough

By Patricia Cobe on Dec. 08, 2014

Nate Weir, director of culinary operations at Denver-based Modmarket, was on a mission: to create a better pizza—not just better than the growing number of customizable fast-casual concepts, he says, but better than the Neapolitan pies tossed at high-end pizzerias.

Food

3 emerging trends worth watching

By Sara Rush Wirth on Dec. 15, 2014

A scan of the restaurant industry as it mobilizes for the busy holiday season reveals three ripples that could surge into full-fledged trends.

Food

Food costs shaping hottest culinary trends for 2015, NRA finds

By Patricia Cobe on Dec. 03, 2014

Restaurant menus will be shaped to a marked degree next year by kitchens’ efforts to control food costs, influencing but not supplanting culinary trends.

Food

Operators drive profits by spotlighting side dishes

By Patricia Cobe on Dec. 15, 2014

Side dishes are getting more play from menu developers. Potatoes, vegetables and other sides not only moderate food costs, they can help upsell an entree.

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