Food trends and recipes to keep menus fresh


Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company

The executive chef and VP of culinary has accelerated innovation and taken the menu where it hasn’t ventured before.


Dog Haus, Jimmy John's and Firehouse Subs innovate between the bread

Taste Tracker: Lou Malnati’s and Portillo’s tag team a pizza; drive-thru steaks to go at Aussie Grill; Legal Sea Foods hosts an oyster fest; and Shake Shack tests sundaes.

The chain is scheduled to begin a test of all-white-meat, whole-muscle chicken nuggets with two new sauces in Minneapolis on Thursday.

Meat analogs are still available, but the plant-based chain is offering more for those seeking protein from tempeh, tofu, beans, nuts and seeds.

Lisa Jennings and Nancy Kruse take on the latest weight-loss Magic Bullet threatening our favorite national pastime: Buying and consuming junk food.

As consumers continue to prioritize sustainability and environmentally friendly foods, menuing seafood that’s traceable is a great way to appeal to diners.

VP of Food & Beverage Steve Sturm is constantly evolving the menu, with several new initiatives coming just this year.

The burger chain this week will release a line of Asian-inspired sliders, including Maruchan Ramen, Pork Belly Chicken and Banh Mi.

New to the lineup for the Taco Lover's Pass will be a Toasted Breakfast Taco coming on Oct. 12.

State of the Plate: Menu trends columnist Nancy Kruse examines operators' push to make their menus more experiential with options such as truffle and caviar.

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