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Food trends and recipes to keep menus fresh


Taste Tracker: Del Taco, Culver's are ready for Lent and Cracker Barrel turns pancakes into tacos

Smashburger stacks a burger with mac ‘n cheese; Genghis Grill fills bowls with value; sweet and salty pair up at Krispy Kreme; and more menu news of the week.


Starbucks will start infusing coffee with olive oil

The company has high hopes for Oleato, which will debut in Italy before it comes to the U.S. this year. Starbucks believes it will be a "transformational innovation in coffee."

The market for meat alternatives has flattened or declined lately, but plant-forward menus are growing in new directions as operators and suppliers explore the potential of vegetables.

Offering diners unique and appealing brunch choices doesn’t have to be complicated. With heat-and-serve ingredients from Nestle Chef-mate, delicious menu items come together in a breeze.

The IHOP franchisee and Cornbread co-founder is on a mission to change the perception of soul food across the country.

The seafood chain reimagines brunch, luring guests with a new lineup of frittatas, French toast sticks and shareable cocktails.

Menus get sweet, savory and spicy at Shake Shack, Tim Horton’s, Taziki’s, Dickey’s and more to wake up winter-weary taste buds.

The R&D team combined technology and cheese in just the right proportions to create the Crispy Parm Pizza.

The fast-food chicken-sandwich chain is jumping on the plant-based bandwagon with a cauliflower version of its most popular menu item.

Customers can order up Domino’s Loaded Tots along with their gameday pizzas on Sunday.

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