Food trends and recipes to keep menus fresh


McDonald’s testing a plant-based burger in Canada

The Beyond Meat-based P.L.T. will be tested over 12 weeks in Southwestern Ontario as the burger giant further ponders alternative proteins.


How chains are creating seasonal hits

Traditional holiday staples will always be a draw for customers, but operators need to think creatively to differentiate themselves from competitors and drive higher guest checks.

With the introduction of cauliflower-infused noodles nationwide, the fast casual is hoping for another win with diners looking to up their vegetable intake.

Here’s what kids—and their parents—will be seeking on restaurant menus in the year ahead.

The bakery-cafe chain is launching a new line with the addition of warm grain bowls.

Menus are exploding with food and drink additions that go beyond pumpkin spice.

The limited-time offer stuffs a version of the popular snack with cheese and pepperoni.

The new menu item is compliant with Whole30 and paleo diets.

For the modern hotel guest, three meals a day simply isn’t the norm. Today’s customers eat additional snacks at least once a day, and sometimes more.

The chain said it has met its goal of eliminating antibiotics from its chicken supply.

  • Page 5