facebook pixal


Food trends and recipes to keep menus fresh


Famed Mexico City chef creates an ant burger for Shake Shack’s 3-course $75 dinner

Fast-casual Shake Shack partnered with Enrique Olvera of award-winning Pujol restaurant for the menu, which is being served in New York and LA for two nights only.


Taste Tracker: Taco Bell tests iced coffee, Arby’s gets devilish and Cava goes on a date spree

Halloween treats at Einstein Bros., Ziggi’s and Corner Bakery; sous vide beef comes to Firehouse; co-branded items keep trending; and more menu news of the week.

The chef moved from pasta to frozen custard and burgers, but he sticks with the same R&D principles.

Here's a look at some of the food trends that were in focus at Foodservice Director's recent Menu Directions Conference.

Chef Chris Curtiss ties into National Pasta Day with the debut of seasonal pastas in on-trend shapes.

Part stromboli and part quesadilla, the dipped offering could be a snack, lunch or quick dinner.

The Impossible Foods product is also featured in two new dishes following a successful market test earlier this year.

Just Salad adds plant-based chicken; Chopt travels to New Mexico; Mod Pizza and Habit Grill pick pumpkin; and comfort makes a comeback.

It intends to adopt a new regulatory framework that could keep contaminated product out of the supply chain.

The amped-up fries run for a very limited time but fans can hunt down availability on a digital tracking system.

  • Page 4