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Food trends and recipes to keep menus fresh


How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls, a hospitality company and more

A pandemic isn’t stopping this skilled chef and entrepreneur from moving forward with new projects.


4 reasons to use on-hand ingredients in craveable LTOs

As dining rooms in restaurants reopen to the public, operators will be welcoming back their loyal customers with open arms.

Fast-casual Shouk gets consumers to eat more plants by turning vegetables into accessible, familiar favorites.

After five months of to-go meals, operators are trying to tempt consumers with creative menu and packaging spins.

According to Technomic’s 2019 Dessert Consumer Trend Report, about a quarter of consumers (24%) say they eat dessert about 4.5 times per week on average. For restaurants, means many opportunities to capture dessert dollars.

A consumer survey reveals what Americans are cooking and ordering for takeout during the first six months of the year.

From stretchy mozzarella on a pizza to a sharp slice of cheddar on a flame-grilled burger, cheese is the ingredient that makes the dish.

Solo onion rings and singular cheeseballs are hitting menus as bars try to cater to customers who just want a beer.

Foods to-go continue to trend and breakfast makes a comeback.

Beyond Fried Chicken is on menus starting Monday.

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