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Food trends and recipes to keep menus fresh


Restaurant menus slim down to maximize efficiency and boost margins

Operators are streamlining menus to adapt to pandemic-era dining.


Consumer interest in plants continues to grow

Restaurants are adding more plant-forward choices to menus in response to demand.

Consumers have no shortage of options when it comes to choosing where they dine.

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

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.

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.

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

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