Patricia Cobe

To capture sales from the large number of consumers who are avoiding gluten, Jon Davis developed an all-natural gluten-free sliced bread in the La Brea style.

Fusion can be authentic and compelling—both from a taste and business standpoint—when it comes naturally, as it does in Hawaiian and Filipino cooking.

Chef-owner Tory Miller knew from experience that about 25 percent of people prefer to order vegetairan, so he reworked a seasonal veggie paella.

Growth in the mature better-burger market is likely to come from a sweet spot—QSR-plus, a segment marked by made-to-order food and below-fast-casual prices.

While bigger operations were touting seasonal tie-ins, several smaller restaurant concepts were drawing attention with novel menu additions. Here's a sampler plate.

A recent review of out-of-the-ordinary product introductions shows conflicting motivations are lending a bipolarity to recent promotions.