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Food

Food trends and recipes to keep menus fresh

Food

Bruegger’s burger meets bagel

 By Patricia Cobe on Mar. 06, 2015

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

Food

Millennials buy in to high-tech tapas

 By Patricia Cobe on Sep. 17, 2015

Basque-style tapas, known as pintxos, appeal to millennials for their shareability and global flavors. They also score points with operators for high margins.

Food

5 attention grabbers sneaking onto menus

By Patricia Cobe on Feb. 10, 2016

While bigger operations were touting seasonal tie-ins, several smaller restaurant concepts were drawing attention with novel menu additions. Here's a sampler plate.

Food

4 restaurant trends boldfaced at the James Beard Awards

By Patricia Cobe on May 03, 2016

Several trends driving the industry were underscored by the restaurants and chefs honored at the James Beard Awards.

Food

Menu predictions for winter ingredients

By Lizzy Freier on Aug. 15, 2016

Even though we’re in the heart of summer, menu development plans for winter are underway. Here are a few ideas for keeping your options on trend.

Food

The next sweet-savory hit at QSRs

By Lizzy Freier on Nov. 18, 2016

Operators are turning to honey to make their fried chicken offerings stand out.

Food

Technomic: Limited-Time offer tale of the tape

By Restaurant Business Staff on Feb. 07, 2017

One limited-time offer is not like the other. Both might fill a demand for something special, or an operator need to increase frequency among existing customers.

Food

8 takeaways from Cuba's restaurant scene

By Patricia Cobe on Mar. 27, 2017

The island is full of surprises that are adaptable to American operations.

Food

How Schlotzsky’s found efficiencies with new mac and cheese

By Patricia Cobe on Jun. 13, 2017

Schlotzsky's kitchen swapped labor-intensive pastas for four variations of ever-popular mac and cheese, all sharing one signature sauce.

Food

4 new takes on ham classics

Sponsored content from our partner The National Pork Board on Sep. 07, 2017

Ham is on the upswing on menus, but not in the way consumers are used to. Beyond sandwiches, it’s making moves toward the center of the plate—as well as charcuterie boards and small plates.

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