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Food

Food trends and recipes to keep menus fresh

Food

Food safety in a post-Chipotle world

 By Amanda M. Westbrooks on Jun. 21, 2016

Centralized kitchens to prep ingredients, DNA testing of product and hiring a dream team of food safety specialists all are moves to deliver safe eating.

Food

4 ways to make veggies shine

 By Lizzy Freier on Sep. 30, 2016

With flexitarian diets in vogue, operators must make their veggie offerings stand out.

Food

4 menu presentations intended to snag eyeballs

By Lizzy Freier on Dec. 12, 2016

Surprising skewered foods bring Instagram-worthy delight.

Food

Recipes: Seafood dishes for Lent

By Patricia Cobe on Feb. 14, 2017

The demand for seafood skyrockets during Lent. These seafood recipes can easily be added to the rotation now, but may prove popular enough to stay on the menu.

Food

‘Better chicken’ emerges as product of the moment

By Peter Romeo on Apr. 24, 2017

Nevermind better burgers. Chicken is ruling the roost for limited-service restaurants, as the latest round of limited-time items attests.

Food

6 ideas to freshen up your menu

By Patricia Cobe on Jul. 11, 2017

Several actionable food and drink insights bubbled up at a recent conference on restaurant trends.

Food

4 ways to take turkey beyond the burger

Sponsored content from our partner Butterball Foodservice on Sep. 21, 2017

Operators are turning to turkey for innovative as well as healthier takes on popular menu items.

Food

4 tips for next-level burgers

Sponsored content from our partner Phillips Gourmet Mushrooms on Oct. 17, 2017

To keep diners interested, chefs are experimenting with new, craveable burger offerings.

Food

5 hearty soup recipes

By Patricia Cobe on Nov. 01, 2017

Now that chillier weather has arrived, add something new and satisfying to the menu rotation with one of these recipes, each hearty enough to be an entree.

Food

Chipotle revamps 3-month-old queso recipe

By Peter Romeo on Dec. 04, 2017

Executives have indicated the product was an effective lure for new and lapsed customers, but felt the need to adjust the consistency.

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