Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 124

Checking back on Taco Bell’s new concept

Three months after the Cantina opened, here’s what a non-millennial customer found.

Food

Pork fries: The new chicken tenders

Logan's Roadhouse's new LTO, Pork Fries, is meant to appeal to consumers as a sharable item that worked for happy hour, late night and as an appetizer.

Plant-forward menus are a top trend, but creating veggiecentric dishes in a fast casual can pose challenges, as Jose Andres’ ThinkFoodGroup discovered.

In a 2015 Technomic survey, 72 percent of consumers said they now expect restaurants to allow them to customize meals. But it can be a struggle to execute.

But the guest may not interact with much of it. Here, the kitchen is the digital showcase.

Will the New Year turn the spotlight back to the generation that drove the business through its fast-growth years? Here’s one boomer’s suggestion of how to do it.

Looking back over the year, certain key words seemed to capture what was happening on restaurant menus. Here’s a recap of what shaped menus in 2015.

A number of high-profile chefs opened new outposts during 2015 to answer the question, What’s next? Here’s a look at those and other 2015 restaurant openings worth noting.

Chefs and industry folks aren’t the only ones who blend pleasure and profession over restaurant meals. At Winsight Media, we are constantly tracking trends.

Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.

Menu Auditions, as Blue Coast calls its LTOs, debut seasonally and help set apart the regional chain from national competitors such as Chipotle.

Restaurants are piggybacking on the day’s bargain-hunting mania with some kind of deal—many of which extend throughout the weekend and the holiday season.

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