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Food

Food trends and recipes to keep menus fresh

Food

Cutting food costs, not quality

 By Restaurant Business Staff on Dec. 01, 2009

Chef Al Massa at Michael’s on East slashed costs, brought in more adventurous fare—and increased traffic along the way.

Food

Inside the Future 50 menus

 By Sam Smith on Jul. 01, 2012

The 2012 Future 50 has distinguished itself as being one of the most varied collections of menus we’ve ever featured in our annual ranking of the fastest growing small chains in the country. The largest menu category represented—“varied menu”—typifies this.

Food

Skinny sipping

By Thomas Henry Strenk on May 23, 2013

Summer means a few drinks on the patio, but with an eye toward still fitting in the swimsuit. That’s why low-cal drinks are so popular now, popping up on menus like fresh flower blossoms.

Food

McDonald’s chef Dan Coudreaut talks trends

By Patricia Cobe on Sep. 30, 2013

Restaurant Business had a chance to chat briefly with CIA grad Dan Coudreaut, executive chef and VP of culinary innovation, about what’s happening with McDonald’s menu.

Food

Bringing bison back

By Restaurant Business Staff on Dec. 09, 2013

Bison promoters like entrepreneur and rancher Ted Turner and restaurant executive George McKerrow Jr., co-founders of the 44-unit casual dining chain, Ted’s Montana Grill, are putting bison in the spotlight. Out to show that bison is a premium protein that tastes great, Ted’s menus specialties such as bison nachos, chili, burgers, short ribs and meatloaf.

Food

Sweet comfort

By Patricia Cobe on Apr. 14, 2014

Apples and cream partner up in a homespun dessert for a diner concept.

Food

Qdoba spices up a staple

By Patricia Cobe on Aug. 19, 2014

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

Food

5 mega (and minor) menu trends for 2015

By Restaurant Business Staff on Jan. 13, 2015

Every year at this time, pundits offer their best guess at what’s in store for the restaurant industry in the coming 12 months.

Food

Pizza’s next play

By Patricia Cobe on Sep. 15, 2015

Two emerging fast-casual players are betting on something a little different—tapping into the legacy of mom-and-pop pizzerias and updating old-world flavors.

Food

Paella goes vegetarian

By Patricia Cobe on Feb. 16, 2016

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

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