Food

Food trends and recipes to keep menus fresh

By Patricia Cobe on Oct. 25, 2021

Winter is in the air in some parts of the country and restaurants are already gearing up with hot, meaty sandwiches, comforting soups, seasonal cocktails and other items to beat the chill.

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The hummus wave is becoming a tsunami

By Patricia Cobe on Oct. 22, 2021

A dip that originated in the Middle East has gone mainstream on fast-casual and school-lunch menus. Now new variations are coming out of those roots.

Food

How will the FDA’s new sodium recommendation impact the menu?

By Patricia Cobe on Oct. 22, 2021

The government’s guideline to reduce sodium is voluntary and relatively modest.

Food

How Modern Market’s chef brings a farm-to-table ethos to a growing fast casual

By Patricia Cobe on Oct. 21, 2021

Nate Weir’s obsession with sourcing, sustainability, clean-label ingredients and scratch-made meals provides an accessible gateway to healthier eating.

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Jack in the Box tests a plant-based burger in Phoenix

By Patricia Cobe on Oct. 18, 2021

The QSR partnered with Impossible Foods to menu the patty for a limited time.

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A deliciously gooey menu solution

Sponsored content from our partner AFP advanced food products llc on Oct. 18, 2021

With labor being an endless challenge and investment, restaurants are constantly adapting to streamline other aspects of operations. To put it plainly, shortcuts are the key to success in today’s envi...

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From quick-service to upscale, restaurants are giving menus a seasonal refresh

By Patricia Cobe on Oct. 18, 2021

Taste Tracker: Domino’s does dips while Mod Pizza dips into cake; Fleming’s focuses on filets; fajitas and tacos mash up at Fuzzy’s; fresh takes on burgers, sandwiches, smoothies, mac and cheese, nuggets and more.

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