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Food trends and recipes to keep menus fresh


Reimagining the potato for craveable, high-margin offerings

From morning to night, potatoes are the perfect canvas for making craveable entrees, sides and more. What’s more, when they’re made into full dishes rather than just being sold as standalone sides, they offer higher margins for operators—what’s not to love about potatoes? Here are a few ways operators can make unique potato dishes that are sure to become instant classics


Chick-fil-A is bottling its salad dressings to sell at retail

Four of the chain’s most popular dressings will roll out later this month in Cincinnati and Tennessee stores.

The price charged by manufacturers rose 1.2% after easing in August, driven by higher charges for transportation and warehousing.

The Pacific Northwest chain sticks to its mission of local sourcing to bring the seasonal LTO to menus.

Also trending this week: Halloween treats at Baskin-Robbins and Insomnia Cookies; Krystal’s mini chicks; Zaxby’s loaded fries and pork makes menu news.

The LTO ties into Halloween and promotes the chain’s Home of the Ghosts feature in the BK app.

The thicker, fluffier French toast debuts Monday, along with seven new all-day menu items.

The market for processed plant-based meat alternatives is shrinking, according to new research and purchasing data.

Finding and retaining staff remains a significant challenge for the restaurant industry, forcing operators to rethink their operating procedures and menu offerings. According to the Bureau of Labor...

The chef-owner calls his New York City restaurant “a fever dream of Italian-American food” and the most personal project of his career.

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