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Food trends and recipes to keep menus fresh


How Gibsons corporate chef Dan Huebschmann is crafting menus for success amid COVID-19

In recent months, Huebschmann has had to adapt the menus to outdoor dining, curbside takeout and more.


Fruit takes plant-based menuing to a colorful, flavorful new level

With restaurant restrictions tightening in many states across the country, streamlined and optimized menus are more important than ever.

The salad bar chain is menuing quinoa and farro to give guests “warm and fuzzy” options.

Taste Tracker: From Cowboy Chicken to Aquavit, restaurants in every segment are offering off-premise holiday packages for any size gathering.

DoorDash orders trended toward indulgent foods and munchies to calm stressed-out Americans awaiting election results on Nov. 3.

As we near the end of 2020, forecasters are making their predictions on the trends that will gain traction in 2021. Here’s what’s in store on the flavor front.

The fast casual launched an entirely new category to expand from its core menu of soups, sandwiches and salads.

Two pizzas made with Beyond Meat will be available for a limited time.

Taste Tracker: Turkey shows up in expected places at Metro Diner and Ike’s; a rainbow cake to carry out from TGI Fridays; Corner Bakery goes for indulgence and Golden Crust tries plants

New items launching on global chain menus may provide inspiration for innovation stateside.

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