Food trends and recipes to keep menus fresh


Inside the Future 50 menus

The 2012 Future 50 has distinguished itself as being one of the most varied collections of menus we’ve ever featured in our annual ranking of the fastest growing small chains in the country. The largest menu category represented—“varied menu”—typifies this.


Skinny sipping

Summer means a few drinks on the patio, but with an eye toward still fitting in the swimsuit. That’s why low-cal drinks are so popular now, popping up on menus like fresh flower blossoms.

Restaurant Business had a chance to chat briefly with CIA grad Dan Coudreaut, executive chef and VP of culinary innovation, about what’s happening with McDonald’s menu.

Bison promoters like entrepreneur and rancher Ted Turner and restaurant executive George McKerrow Jr., co-founders of the 44-unit casual dining chain, Ted’s Montana Grill, are putting bison in the spotlight. Out to show that bison is a premium protein that tastes great, Ted’s menus specialties such as bison nachos, chili, burgers, short ribs and meatloaf.

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

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

Every year at this time, pundits offer their best guess at what’s in store for the restaurant industry in the coming 12 months.

Two emerging fast-casual players are betting on something a little different—tapping into the legacy of mom-and-pop pizzerias and updating old-world flavors.

Chef-owner Tory Miller knew from experience that about 25 percent of people prefer to order vegetairan, so he reworked a seasonal veggie paella.

Arby's new brisket, egg and cheese biscuit marries several trends, including brisket, biscuits and breakfast, which is offered here from 6-10:30 a.m.

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