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Food

Food trends and recipes to keep menus fresh

Food

6 ways to menu Sunday suppers

By Patricia Cobe on Apr. 26, 2017

Full-service restaurants are filling seats on Sunday nights with special dinner promotions.

Food

Brunch recipes

 By Patricia Cobe on Apr. 26, 2017

Mother’s Day jump starts the spring celebration season. To amp up your menu, move out of the eggs-Benedict-and-omelet rut and try one of these innovative recipes.

Food

Fruity dessert recipes

By Patricia Cobe on May 03, 2017

These six recipes call for specific fruits but most are flexible enough to accommodate whatever varieties are most abundant.

Food

Mix-and-match side veggies move to the center of the plate

By Lizzy Freier on May 08, 2017

Some operators are menuing mix-and-match vegetable sides as entrees to appeal to consumers’ increasing desire for veggie variety and choice.

Food

4 wild and crazy ice cream concoctions

By Patricia Cobe on May 08, 2017

These operators go beyond the standard cones, sundaes and flavors to indulge fans.

Food

Recipes for burger lovers

By Patricia Cobe on May 10, 2017

You can’t go wrong with classic beef patties and cheeseburgers, but this month’s marketing tie-in provides an opportunity to try something a little different.

Food

5 relishes spreading on menus

By Lizzy Freier on May 15, 2017

Global relishes are poised for growth as operators increasingly use condiments to differentiate.

Food

Gen Z’s most craveable foods recipes

By Patricia Cobe on May 17, 2017

Whether you focus on college dining, fast casual restaurants or another type of foodservice operation, these five recipes can help you feed those cravings and gain young fans.

Food

How Dinosaur Bar-B-Que made lunch-friendly takeout

By Patricia Cobe on May 18, 2017

Slow-cooked barbecue was not a good fit for the fast-paced lunch crowd at Dinosaur Bar-B-Que. So they set out to create a lighter option for on-the-go diners.

Food

Trends in catering to the office crowd

By Benita Gingerella on May 18, 2017

As operators continue to look for new revenue streams, many are expanding or retooling their catering programs—and differentiating what they offer to the office crowd.

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