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Food trends and recipes to keep menus fresh


An upscale hotel restaurant opens with many bells and whistles

Ambitious plans for Eldr+Rime in Wisconsin’s first Renaissance Hotel were in the works pre-pandemic, and little changed for the opening.


How Morrison Living is navigating the ‘next normal’ in senior dining

Constant innovation is helping Morrison and its teams of chefs adapt successfully during the pandemic and beyond.

“You want fries with that?” has become a catchphrase for a reason. Regardless of cuisine type, occasion or meal part, there’s a way to incorporate french fries into a dish to instantly make it all the more craveable.

The pizza giant spent three years of R&D to upgrade its chicken wings.

In a time where efficiency is a must, the need for differentiation remains.

Cheese is, for many consumers, a must-have.  Burgers are better with a melty slice and a pizza isn’t a pizza without a stretchy layer of mozzarella.

The fast casual is looking to boost convenience and efficiency for the growing number of customers ordering online.

Operators are streamlining menus to adapt to pandemic-era dining.

Restaurants are adding more plant-forward choices to menus in response to demand.

Consumers have no shortage of options when it comes to choosing where they dine.

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