Food trends and recipes to keep menus fresh


What’s next for Lettuce Entertain You?

Chef Partner John Chiakulas shares insights on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.


European tariffs could raise cost of many restaurant supplies

Imports ranging from whiskey to cheese would be subject to a 25% surcharge.

Fiery sauces and seasonings are spicing up a slew of LTOs.

The Cinnamon Cookie Latte is the chain’s first new seasonal drink in five years.

The barbecue concept intends to broaden yet simplify its menu and procedures, with women as a key target.

Positioning desserts as a destination driver rather than simply a post-meal add-on can help increase those between-meal visits

Operators can quickly create on-trend menu items that are sure to shake up and wake up just about any menu – day and night.

Guests crave comfort even when they’re visiting new locales. While many travelers enjoy trying local favorites, it’s nice to have classic options available, too. With that in mind, it’s not entirely surprising that, according to Technomic’s Ignite Menu Data, nearly 67% of all lodging foodservice facilities offer yogurt of some type—it’s a tasty and familiar option.

A roundup of items that are in the works or launching in chains.

Chefs are discovering the flavoring power of fresh curry leaf.

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