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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 108
Consumer Trends

Health wins, snacking grows

Whether touting health halos, all-natural ingredients or entirely new better-for-you menus, chains are using health to keep diners coming back.

Smith & Wollensky: A more upbeat downstairs

Wollensky’s Grill is a relaxed gastropub-style spot occupying what was formerly Smith & Wollensky's lower-level, formal-dining and private rooms.

Not only was branzino a new species for Bonefish, this was the first time the chain featured a whole fish.

To eliminate veto votes from the growing number of guests requesting vegetarian options at its 12 locations, Fresh to Order, a fast casual based in Atlanta, made a switch.

"Where's the pork?" could have been Wendy's ad slogan during a recent high-profile and reportedly successful LTO. The 6,500-unit chain featured pulled pork for the first time, featuring it atop a burger, a sandwich—and its fries. How did it settle on those ideas? Here's the process that landed them on the menu.

McDonald’s plans to customize its menu toward regional preferences and better-for-you items starting in January 2015.

After a year of planning, eight months of construction and 1.7 million pieces hauled by elevator, New York City’s Rainbow Room reopened.

These eight trends might not have made it to the Top 10 list we ran in this month’s edition of Restaurant Business, but they are worth watching.

Forecasters come out in full force this time of year, making predictions about the trends that will catch fire in the coming months. Identifyng those with real staying power can keep you steps ahead of customer demand and the competition. We sifted through top industry reports to pinpoint the 10 trends worth watching in 2015.

After more than a year of family squabbles, lawsuits and construction, Brennan’s, the legendary New Orleans restaurant, reopened for business in November.

Side dishes are getting more play from menu developers. Potatoes, vegetables and other sides not only moderate food costs, they can help upsell an entree.

Consumers are going to want more variety and excitement in 2015, the result of an improved economy and lots of pent-up demand.

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