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Food

Food trends and recipes to keep menus fresh

Food

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.

Food

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.

Food

Chipotle’s long-awaited quesadilla is finally set to launch

By Heather Lalley on Mar. 09, 2021

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.

Food

Next up for a chicken sandwich taste test: Chick-fil-A

By Patricia Cobe on Mar. 05, 2021

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

Food

Customers band together virtually to bring back fan favorites

By Patricia Cobe on Mar. 05, 2021

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

Food

Smokey Bones differentiates the menu with global flavors and new cuts

By Patricia Cobe on Mar. 04, 2021

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

Food

Menus mirror the shoulder season between winter and spring

By Patricia Cobe on Mar. 02, 2021

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.

Food

What the pandemic has done to how we eat

By Joe Guszkowski on Feb. 27, 2021

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

Food

Packaging evolves as takeout explodes

By Patricia Cobe on Feb. 27, 2021

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

Food

How cell-based seafood could become the next catch of the day

By Heather Lalley on Feb. 27, 2021

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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