Food trends and recipes to keep menus fresh


Booze is driving casual-dining visits

The drinks side of the menu—especially the beer list—is becoming as important as the food in attracting and retaining restaurant customers, according to CNBC's Tom Rotunno.


Delighting in dynamic duos

Given the array of Japanese whiskies and cocktails available at TanakaSan, a Seattle-based Asian-American concept, it’s no wonder that customers are brainstorming new food and beverage tandems. Interspersed among groups of eclectic dishes like Chilled Fish and Noodles are clusters of drinks like Sake Slushies and Shochu, inviting guests to enjoy food and beverage together.

Snacking is on the rise, with 51 percent of consumers saying they snack at least twice a day, according to Technomic’s Snacking Occasion Consumer Trend Report. That’s up from 48 percent in 2012. Yet restaurants are not taking full advantage of this trend. Technomic reports that 80 percent of snacks are sourced from retail stores, while only 20 percent are purchased from restaurants.

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

Here are the dishes that were chosen by RB’s in-house foodservice professionals as the best they’ve eaten all year.

A number of food trends were apparent to Restaurant Business Magazine editors when compiling the 10th anniversary edition of The Future 50.

The chickpea fritters are suddenly the rage among fast casuals and smaller QSRS.

Chefs are powering the next wave of fast casuals, a trend that was reinforced by four leaders of the segment during a panel at the CIA’s 2016 Worlds of Flavor conference.

As consumers become increasingly interested in veg-centric dishes, chefs are coaxing more flavor out of produce with techniques typically applied to meat.

Four new flavors dethrone Sriracha to become the fastest-growing menu flavors.

  • Page 262