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Food

Food trends and recipes to keep menus fresh

Food

Chicago flavor

 By Restaurant Business Staff on Jun. 18, 2013

Operators ate their way around the 16th Annual Taste the Trends Tour, hosted by Basic American Foods, during this year’s NRA Show. Each of the six hot new restaurants on the tour presented their take on the “classic with a twist” theme with an inventive array of dishes.

Food

Some like it hot

 By Thomas Henry Strenk on Nov. 01, 2013

A lot of places don’t bother with hot drinks because they can be difficult to execute, but it’s something we embrace,” says Bob McCoy, beverage programs liaison at Eastern Standard Kitchen & Drinks in Boston. “Not only do we offer five or six hot specialty drinks seasonally, but we are ready to prepare anything a guest might call for.”

Food

Topping off pizza

By Patricia Cobe on Jan. 15, 2014

U.S. pizza restaurant sales are expected to reach $44 billion by 2017, according to Mintel’s latest research. Traditional pizza options remain popular, but consumers’ pizza tastes are broadening when it comes to topping off their pies.

Food

Feeding Gen Z

By Patricia Cobe on May 27, 2014

Restaurants are creating new kids' menu ideas to win over today's young customers and their families.

Food

Fried chicken and ...

By Sara Rush Wirth on Oct. 13, 2014

Chicken-and-biscuit and chicken-and-waffle combos appear on about 6% of menus nationwide. While growth was flat over the last year, it varies by region.

Food

Tertiary cities show their food chops at the James Beard Awards

By Sara Rush Wirth on May 06, 2015

While the James Beard Foundation Awards typically highlight the best of the best from major food cities around the country, this year’s list of winners read a little differently on the map.

Food

How menu-labeling affects catering

By Patricia Cobe on Nov. 12, 2015

The FDA’s latest menu-labeling regulations draft, released in September and scheduled to take effect on Dec. 1, 2016, provides answers for catering.

Food

Zoës Kitchen embraces plant-based entrees

By Patricia Cobe on Mar. 15, 2016

Plant-based entrees were named on several forecasters’ top trends lists for 2016, positioning Mediterranean-focused fast casuals in a sweet spot.

Food

The toast trend isn’t burnt—yet

By Kelsey Squire on May 16, 2016

Artisan toast is still gaining steam on menus, moving beyond the biggest cities to restaurants in more moderately sized markets. Here’s a sampling of concepts riding the toast wave.

Food

4 menu items chains are testing out

By Sara Rush Wirth on Aug. 31, 2016

National chains are breaking from their traditional offerings to see if diners will bite these new dishes.

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