Patricia Cobe

Papa Johns' new crust option gives pizza fans the chance to fold their slice like they do in the Big Apple.

Restaurant and hotel brands, professional trendologists, industry groups and food companies are all having a say in what the next year will bring. We culled through the reports to find the common threads.

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the year ahead and how to take action.

Data from the third-party companies provides a snapshot of what consumers ordered from restaurants in the last year—and what fell from favor.

Unique ingredients, artisanal sourcing and creative presentations are taking the traditional meat-and-cheese board to the next level.

Taste Tracker: First Watch and Bar Louie go big at brunch; gingerbread, pomegranate & mint trend; cluckin’ at Jollibee’s and Miller’s Ale House; Red Lobster dives into sea-cuterie.