Food

Food trends and recipes to keep menus fresh

'Grocerants’

By Sara Rush Wirth on Jun. 01, 2015

“CPG retailers putting a major emphasis—both in square footage and in the quality and culinary component—on their fresh food,” says Justin Massa, founder and president of Chicago researcher Food Genius.

Food

Speed-scratch prep builds dessert sales

By Patricia Cobe on Dec. 17, 2015

Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.

Food

Making salad bars cool again

By Kelsey Squire on Mar. 24, 2016

Say goodbye to the old array of croutons, sliced black olives and cottage cheese. Operators are rejuvenating the salad bar to meet patrons’ yen for customization and healthful options.

Food

12 top menu trends spotted at the NRA Show

By Patricia Cobe on May 26, 2016

A dozen notable food, drink and menu trends bubbled from the show floor and educational sessions at the National Restaurant Show.

Food

Mac and cheese circa 2016

By Restaurant Business Staff on Sep. 21, 2016

The quest for new preparations is taking restaurants in some unusual directions. Here's a panoramic view.

Food

Ramen gets a barbecue twist

By Patricia Cobe on Dec. 15, 2016

While the lunch menu at San Antonio’s Granary ‘Cue & Brew focuses on classic local dishes, chef-owner Tim Rattray is all about bringing international flavor.

Food

Even Stevens turns a pork sandwich vegan with jackfruit

By Lizzy Freier on Feb. 14, 2017

To capitalize on Pinterst "miracle food" buzz, Even Stevens Sandwiches rolled out a Jackfruit Torta that fills two menu holes, says Culinary Director Brandon Price.

Food