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Food trends and recipes to keep menus fresh


Pizza can offer respite from pandemic sales slump

It’s no secret that the restaurant industry has taken a big hit since the onset of the pandemic.


March menus tie into timely promotions and on-trend ingredients

Taste Tracker: Schlotzsky’s, Slim Chickens and more upgrade sandwiches; Cracker Barrel expands heat-and-eat; BurgerFi starts a burger war; and Mars launch inspires CPK.

Chipotle Mexican Grill’s long-rumored quesadilla is finally hitting stores this week, the chain’s first new build-your-own entree to join the menu since it introduced salads nearly two decades ago.

The quick-service chain with the longest-running fried chicken sandwich goes before RB's panel of judges.

The pressure is mounting on Twitter and Change.org for chains to return popular menu items.

Chef Peter Farrand launches a “protein candy store” to bring guests new experiences.

Taste Tracker: Seafood makes waves at Newk’s and O’Charley’s; Mooyah and Hurricane Grill are all about burgers; and pizzas take on new twists.

As restaurants shift their business models, food and how we experience it is changing too.

Takeout and delivery demand has heightened the need for new and different types of containers.

Companies are working to grow fish filets from cells. They just need U.S. regulatory agencies to approve their creations before restaurants can sell it.

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