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Food

Food trends and recipes to keep menus fresh

Food

Bold global ingredients, flavorful small plates

 By Megan Warmouth on Jan. 20, 2014

Ethnic-inspired ingredients are stars of small plate and appetizer menus, and opportunities to expand on these popular offerings will continue into 2014, according to the “What’s Hot 2014 Culinary Forecast” compiled by the National Restaurant Association.

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

Concepts to scout in Phoenix

By Sara Rush Wirth on Mar. 28, 2016

Looking for places to eat—and ideas to take home—during the Restaurant Leadership Conference in Phoenix? Check out the concepts from the emerging leader that industry vet Sam Fox has his eye on.

Food

6 chain products piquing interest

By Kelsey Squire on May 26, 2016

In our latest roundup of off-the-wall menu items, Olive Garden goes deep dish, Bob Marley is resurrected in an LTO and a popular campfire dessert is, well, on fire.

Food

Proliferating poke

By Lauren Hallow on Sep. 23, 2016

Poke is the new “it” food of the fast-casual industry, with dozens of poke-focused concepts launching over the last year or so.

Food

A veggie burger that goes against the grain

By Lizzy Freier on Dec. 15, 2016

Besides getting meat-eating diners on board, the Hard Rock Cafe set out to appeal to Gen Z and millennial customers with an Instagrammable vegetarian dish.

Food

Sorghum: The next quinoa?

By Patricia Cobe on Feb. 14, 2017

Quinoa has become restaurants’ go-to grain. So much so that it’s putting a strain on production, supply and price. A search for a sustainable alternative led to sorghum.

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