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Food

Food trends and recipes to keep menus fresh

Food

3 snack trends curbing appetites

 By Lizzy Freier on Jun. 05, 2017

Leading chains are taking innovative approaches to snacking; here are three menu trends gathered from new item rollouts.

Food

5 takeaways from new Chicago restaurants

 By Patricia Cobe on May 22, 2017

Ideas to steal for your operation from the 2017 Taste the Trends dine-around.

Food

7 menu trends spotted at the NRA Show

By Patricia Cobe on May 24, 2017

Here’s what’s happening in food and drink that can power your menu in the year ahead, as seen and heard at the sessions and in the aisles of this year's convention.

Food

On-trend recipes from the NRA Show

By Patricia Cobe on May 25, 2017

The 2017 National Restaurant Association Show featured four days of chef demos on two designated stages, the Foodamental Studio and World Culinary Showcase.

Food

Bread innovation at LSRs

By Technomic on May 25, 2017

The use of “better bread” is not new, but fresh varieties are rising to the top, and consumers indicate they want more—and are willing to pay for it.

Food

Recipes for the grill

By Patricia Cobe on Jun. 01, 2017

Summer is grilling season—the time of year when many consumers are taking their cooking outside to the barbecue grill. Get grilling now with these recipes.

Food

6 limited-time salads freshen up menus

By Patricia Cobe on Jun. 05, 2017

The arrival of spring produce is inspiring operators to toss together new entree salads.

Food

4 items returning after yearslong hiatuses

By Lizzy Freier on Jun. 05, 2017

Top chains are bringing back fan favorites from years—even decades—ago.

Food

How Schlotzsky’s found efficiencies with new mac and cheese

By Patricia Cobe on Jun. 13, 2017

Schlotzsky's kitchen swapped labor-intensive pastas for four variations of ever-popular mac and cheese, all sharing one signature sauce.

Food

Recipes from emerging ethnic cuisines

By Patricia Cobe on Jun. 07, 2017

The recipes here highlight the flavors and ingredients of Korean, Filipino, Burmese, Tunisian and Turkish cooking that are gradually emerging on more mainstream menus.

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