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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 5

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

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.


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

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

The lineup of seven cheesy sandwiches is targeted to the lunch, dinner and late-night crowd as well as off-premise customers.

The celebrated chef also renovated his NYC flagship, Restaurant Daniel, and has more projects in the pipeline.

Customers coming into restaurants again combined with takeout business gained during the pandemic is creating logjams at some operations.

Beef supply challenges and high demand have pushed brisket prices up to levels not seen before, forcing some operators to re-strategize.

Global flavors trend at Firehouse, Ledo Pizza and Cava; Newk’s, Sweetgreen and Dog Haus play up plants; Toasted Yolk and Eggs Up Grill go big on breakfast; and Krispy Kreme and Eureka get spooky.

Three globally flavored bowls join the fast casual’s salad and sandwich lineup, all boasting the “Mendo twist” and primed to build dinner business.

How MOD Pizza, Jersey Mike’s and others developed a proposition based on people.

Layoffs and uncertainty in the restaurant industry drove managers, chefs, bartenders and servers to pursue other lines of work. For some, it’s been a rewarding move.

An April Fool’s joke turned into a one-day limited-time offer due to popular demand.

One year into the job, Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

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