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Food

Food trends and recipes to keep menus fresh

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.

Food

Burger King introduces spicy chicken nuggets

By Restaurant Business Staff on Oct. 10, 2017

The LTO is debuting with a promotion that takes aim at Wendy’s.

Food

Pieology introduces new menu items

By Restaurant Business Staff on Oct. 25, 2017

The chain has added two new pizzas and appetizers to its menu this month.

Food

Seafood LTOs net unlimited profit potential

Sponsored content from our partner High Liner Foods on Nov. 15, 2017

LTOs are the lifeblood of restaurant operations, particularly in the hyper-competitive chain marketplace.

Food

Top menu trends of 2017

By Patricia Cobe and Lizzy Freier on Dec. 25, 2017

These eight food and drink forces shaped menus this year.

Food

4 recipes to spice up your menu

By Patricia Cobe on Feb. 14, 2018

Spicy flavors continue to find favor with today’s consumers. To heat up the menu with something new, try one of these four recipes.

Food

Restaurants add a little sizzle with grilled and roasted preps

Sponsored content from our partner T. Marzetti® Foodservice on Mar. 26, 2018

From Mediterranean plancha cooking to bona fide pitmaster grilling, the art of roasting food over a heat source is a celebrated culinary tradition.

Food

The next big thing 2011

By Patricia Cobe on Dec. 07, 2010

Our industry pros share what they think will rock menus in 2011.

Food

Soft drink refresh

By Thomas Henry Strenk on Aug. 01, 2012

Chia is the new superfood. Yes, that chia, of the “pet” craze in the 1980s. Favored by the Aztecs, this herb is still popular in Mexico, where the whole seeds are mixed with fruit juices to make chia fresca.

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