Food trends and recipes to keep menus fresh


7 business-boosting culinary takeaways from the CIA’s Worlds of Flavor

Chefs from more than a dozen countries and many regions of the United States shared their expertise through demos, presentations and tastings at the Culinary Institute of America’s Worlds of Flavor conference last week. Cooking was the medium through which they shared their stories, but as restaurant owners, they included some business lessons in their insights as well.


4 menu innovations worth noting

It's the heart of LTO and specials season for the restaurant industry. Here are a few introductions or tests that stand out in the torrent of new customer lures.

Chili’s Grill & Bar may have been founded in 1975 by a group of “hamburger hippies,” but a few culinary tweaks are reinventing those tastes for today’s customers.

Late last year, BJ’s revamped its better-for-you menu to put more focus on nutrient-packed choices. One of the first items to get a makeover was the salmon quinoa bowl.

Here are some tips for getting more business out of National Pi Day.

Whether you focus on college dining, fast casual restaurants or another type of foodservice operation, these five recipes can help you feed those cravings and gain young fans.

Operators give insight on words to use or avoid on menus.

The chain's burgers, ribs and fajitas will now be served with more meat.

The new dishes include three new sandwiches and margaritas.

Princi will be the exclusive food provider at all the chain’s Reserve locations including its forthcoming locations in Shanghai, Tokyo, Milan, New York and Chicago.

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