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Food

Food trends and recipes to keep menus fresh

Food

Gluten-free menu items drive sales

 May 12, 2014

Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.

Food

Noodling around with customization

 By Patricia Cobe on Oct. 23, 2014

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

Food

Flocking to chicken

By Patricia Cobe on Jun. 03, 2015

To offset beef prices, chefs are turning poultry into a center-of-the-plate signature.

Food

Is ‘hot chicken’ the next boom for fast casual?

By Peter Romeo on Dec. 08, 2015

A bunch of chef-driven upstarts intend to introduce Nashville’s unique style of fried chicken to consumers who’d welcome something better than the heat-lamped fast-food variety.

Food

Fried and true: Chicken sandwiches get a fresh spin

By Kelsey Squire on Mar. 14, 2016

As chicken concepts proliferate, here’s how some operators are riffing on the standard chicken sandwich—whether by ruffling feathers at breakfast, adding an ethnic edge or stepping outside of their usual offerings.

Food

Making sense of the wackiest food at the NRA Show

By Alaina Lancaster on May 24, 2016

One intrepid Restaurant Business editor eats her way through eccentric fare at the National Restaurant Association Show.

Food

The future of safe sourcing

By Maggie Hennessy on Sep. 19, 2016

Markers and masking tape used to be the norm for keeping tabs on ingredients, but now more advanced tracking has become ingrained in many restaurant kitchens.

Food

4 ways operators can win with meatloaf

By Lizzy Freier on Dec. 05, 2016

Chain restaurants are motivated by down-home, affordable and operationally efficient meatloaf.

Food

20 flavors poised to pop

By Patricia Cobe and Lizzy Freier on Feb. 14, 2017

The under-the-radar ingredients emerging on menus this year.

Food

Regional American specialty recipes

By Patricia Cobe on Apr. 13, 2017

The trend toward local sourcing of ingredients is prompting chefs in different parts of the country to revisit local dishes. Each of these recipes has a story to tell.

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