Food

Food trends and recipes to keep menus fresh

Food

Beef prices are soaring. It won't get better anytime soon

With beef inflation expected to stick around for the next few years, steakhouses and meat-focused concepts are creating strategies to manage sourcing and the menu. It's all about being flexible.

Food

BJ's, Maggiano's and Firebirds go all in for the holidays

Taste Tracker: White Castle riffs on sliders; the Double Decker Taco returns to Taco Bell; shades of red at Modern Market; new global sauces for Quizno’s and Sweetfin; and Playa Bowls adds seasonal spirit to the menu.

Becky Boyd, Director of Menu Innovation & Strategy for parent company Bloomin’ Brands, talks about how she and her team are firing up R&D activity.

The Italian casual-dining brand’s new offshoot has a dedicated menu apart from the chain’s regular catering lineup.

Just in time for finals week, fans can get a Taco Bell SOS Kit delivered to their dorm room, designed to be eaten in bed.

State of the Plate: Restaurant menu trends columnist Nancy Kruse examines how foods and flavors are evolving in the kitchen. Chains are demolishing "culinary silos." The trend is driving more authenticity on menus.

Taste Tracker: Krispy Kreme rushes into Christmas; cocktails make a splash at Bonefish and Ted’s Montana Grill; comfort foods rule at Tender Greens; and wings take flight at Pei Wei.

Eager fans can have a first bite at select locations on Dec. 4, National Cookie Day.

The holiday lineup is all about indulgence on the food side, but beverage innovation shares equal status with culinary when it comes to menu promotions.

Behind the Menu: Since the fast casual’s start in 2006, many new meat and dairy alternatives have come to market and consumers’ health perceptions have changed. Veggie Grill has been forced to change too.

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