Behind the Menu

By Patricia Cobe on Jul. 19, 2022

Behind the Menu: The fast-casual chain transforms its iconic rotisserie chicken into bite-size portions, positioning them as healthier nuggets.

By Patricia Cobe on Jul. 10, 2022

The U.S. is the chain’s only market that focused primarily on cinnamon—until now. More flavors from Cinnabon’s global locations may be next.

By Patricia Cobe on Jul. 05, 2022

The new Subway Series highlights 12 chef-created sandwiches built with premium ingredients the company already had in its pantry.

By Patricia Cobe on Jun. 14, 2022

The chain partnered with Creamalicious to create Sweet Tea Ice Cream, a dessert mashup with notes of sugar cookie and lemon.

By Patricia Cobe on Jun. 07, 2022

The Mexican-born chain not only had to stay true to its Hispanic customer base, it had to scale up the recipe for 481 locations.

By Patricia Cobe on May 31, 2022

The culinary team worked to perfect the beef blend, cooking technique and execution to bring the chain's premium Wagyu Steakhouse Burger to the menu.

By Patricia Cobe on May 09, 2022

Chef Adam Baird taps ingredients and combinations that are missing in the limited-service space when developing menu items.

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