Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 127

Popeyes signals smoke and spice

New products have played a key role in Popeyes Louisiana Kitchen’s turnaround. Here’s how one of the newest made it to the Delta-inspired chain’s menu.

One restaurant does not fit all

Think millennials are demanding guests? Try going to a restaurant with a bunch of Boomers—or waiting on their table.

Serving the morning meal is last decade’s news (or older) to sister concepts Village Inn and Bakers Square. Instead, they’re trying the allure of customization and upscale item.

All-day breakfast is building sales for concepts that deliver on trends.

A remodel, which Playa Vista, Calif.-based California Pizza Kitchen is calling the “next chapter,” was tested at a California site before rolling out to Chicagoland.

To keep your concept a few steps ahead of the competition, here is a look at what’s next—those products that take a deeper dive into emerging trends.

Halfway through 2015, prognosticators already are predicting what the industry can expect next year. Here are five trends that Technomic highlighted during its recent event in Chicago.

Lower gas prices and higher employment are quickening the industry’s top-line growth, according to updated figures.

Giving one of the hot new meal-kit delivery services a try showed the strengths and weaknesses of an emerging restaurant-industry competitor.

Avocado toast has become an “it” food on consumers’ own breakfast tables.

Chipotle pledged to move to 100 percent non-GMO ingredients in March 2013. This April, it made good on its word.

A culinary competition for supermarket chefs showed how much the lines are blurring between grocery stores and restaurants.

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