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Food

Food trends and recipes to keep menus fresh

Food

Easing into ethnic eating

Here's how some operators are getting customers on board with emerging cuisines.

Food

Plant-based proteins, eco-conscious packaging top 2020 industry trends

The National Restaurant Association, in partnership with Technomic, reveals the year’s biggest menu and foodservice game-changers.

Food

Restaurants highlight lighter food and buzzy cocktails in January

By Patricia Cobe on Jan. 10, 2020

Many chains are playing to diners' diet resolutions, while a few are offering a chance to indulge.

Food

Concept to watch: Spurrier’s Gridiron Grill

Sponsored content from our partner Spurrier’s on Jan. 07, 2020

It’s tough for any one concept to stand out from the rest. But for national brand partners looking to team up with a winner, Spurrier’s Gridiron Grill offers great potential.

Food

Satisfy sandwich cravings with spicy flavors and seasonal ingredients

Sponsored content from our partner Butterball Foodservice on Jan. 07, 2020

By innovating on this familiar format, restaurants can pique consumers’ interest—and keep them coming back for more. Check out a few ways to update the sandwich menu with these current sandwich trends

Food

Burger King plans to test an Impossible Croissan'wich

By Jonathan Maze on Jan. 07, 2020

The chain will debut a sandwich made with Impossible Sausage as it works to bolster its own breakfast business.

Food

How Ocean Prime is changing up the menu to meet today’s dining style

By Patricia Cobe on Jan. 03, 2020

Hear how the concept is keeping up with the tastes of today’s diners.

Food

Bowls ring in the new year at chain restaurants

By Patricia Cobe on Jan. 02, 2020

On-trend bowls are proliferating on menus to entice post-holiday customers.

Food

7 ways to boost breakfast business

By Patricia Cobe on Dec. 20, 2019

Technomic’s Breakfast Consumer Trend Report reveals a shift in eating habits and customer demands that are changing up the morning meal.

Food

6 menu trends that rose to the top in 2019

By Patricia Cobe on Dec. 20, 2019

These ingredients, flavors and culinary movements had the biggest impact this year.

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