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Golden Chick

Food

Launches of LTOs and new menu items accelerate

The pace of menu development is picking up as stay-at-home orders lift.

Food

Seafood LTOs pop up on menus

Meatless menu items surge during Lent.

Get Top 500 data: sales, units and YOY change, average unit volume, and company/franchise units, as well as Technomic’s analysis, growth forecast and more.

Restaurants are still pushing seafood, but kitchens are offering more veggie options as meatless meals.

The long-sleepy chicken chain expects a record year of openings in 2019—again—and credits some simple changes for its success.

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

Chefs flock to chicken, turkey and other birds for inventive, crowd-pleasing dishes.

Warmer weather means transferring the soup pot from atop its fierce flames and onto the ice. Chilled soups make welcome menu selections during the summer months, reflecting the freshest flavors and ingredients of the season.

Red, yellow, orange—beets are as colorful as autumn’s leaves. Chefs are using these sweet, nutritious root vegetables to brighten up appetizers, salads, entrees and sides.

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