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Food

Food trends and recipes to keep menus fresh

Food

Next gen chicken and waffles

 By Sara Rush Wirth on Apr. 28, 2014

Chicken and waffles is now trending on mainstream menus. Here are some unique takes on this classic Southern duo.

Food

Chicago concepts to scout

 By Restaurant Business Staff on May 16, 2014

For restaurateurs on the road, dining out is never just a quest for a delicious meal. It’s a mission to gather inspiration and intelligence from other concepts—from operational gurus to the competition. This is the dining guide for you.

Food

Gluten-free menu items drive sales

May 12, 2014

Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.

Food

Pairing pig and pickles

By Sara Rush Wirth on May 07, 2014

Ask any Southern chef, and he’ll tell you that pickles are an essential element on a charcuterie plate. But why limit the pig-and-pickle combination to a board of salumi and prosciutto?

Food

Small bites, big profits

May 13, 2014

Snacking is on the rise, as Americans continue to abandon the traditional three-meals-a-day routine. Growing snacking opportunities are at the bar.

Food

Bar bites add to customer experience at Chicago’s Bar Pastoral

May 10, 2014

Aptly named, bar bites are designed to pair perfectly with any beverage program. For Chicago’s Bar Pastoral, bar bites are a natural extension of the experience Chef Brooks Hart hopes to create for customers: a communal dining experience with an emphasis on non-traditional, quality ingredients.

Food

A restaurant trend that’s all dried up

By Sara Rush Wirth on Jun. 04, 2014

Jerky is making the move from a lowly gas-station snack to a trendy, gourmet bar bite as chefs across the country create their own variations in-house.

Food

On breakfast menus, Latin’s hot but healthy’s not

By Patricia Cobe on Jun. 16, 2014

In just nine months, the number of restaurant locations offering breakfast menus grew by 13 percent, according to the Breakfast Insights of Champions report recently released by Chicago research company Food Genius.

Food

There are no national restaurant trends

By Sara Rush Wirth on Jun. 10, 2014

To get a real understanding of food trends—and spot profit-making opportunities, pay more attention to patterns unfolding around your operation than to national restaurant trends.

Food

1,131 plates in 17 days: Quinoa for every part of the plate

Jun. 16, 2014

Quinoa—that once-unique, now ubiquitous grain—has moved beyond salads and bowls to pancakes, risotto, even burgers and buns. Here are some of the more interesting menu trends he tasted.

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