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Food trends and recipes to keep menus fresh


How Old Chicago launched Detroit-style pizza—adding a few crazy twists of its own

Corporate Executive Chef Tim Griffin developed five varieties of Insanity Pizza to add to the chain’s innovative lineup.


Wendy’s feeds the demand for plant-based options with a new Spicy Black Bean Burger

The new veggie burger is debuting on the chain’s Made to Crave sandwich menu for a limited time in select regional locations.

The plant-based product is available in just a handful of states, but the coffee chain said it continues to work with Beyond Meat.

Taco Bell swaps out chicken for a crispy shell made with veggies to bring more innovation to the menu for vegetarians.

Chickpeas move in to dethrone cauliflower as the next low-carb, gluten-free, veggie-based pizza crust option.

Taste Tracker: Old Chicago and Oath launch new pizzas; salads with global flavors debut at Noodles & Co. and Saladworks; bubbles pop at Dunkin’; and more menu news of the week.

With more consumers looking for value offerings that still taste great, operators have the chance to expand their menus and create new choices that customers can choose from.

General Manager Barbara Ferguson is taking the dining program to the next level with clever ideas and teamwork.

The popularity of milk, yogurt and cheese made from plants is growing, but preferences seem to be age-related, finds a new survey.

Everything’s peachy at Chick-fil-A and Sweetgreen; Smokey Bones and Wild Wing Cafe fire up the barbecue; Another Broken Egg mixes up fruity cocktails; Jamba and Nekter blend up berries and melon; and more menu news of the week.

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