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menu development

Operations

4 on-trend ice creams

 By Kelsey Squire on Jun. 02, 2017

As temperatures heat up, operators are digging deeper into the flavor pool to spice up frozen desserts.

Menu

10 dumplings from around the globe

 By Patricia Cobe on Jun. 01, 2017

Many international cuisines offer their take on the dumpling, each boasting its own particular spin.

Menu

Recipe report: Grilling

By Patricia Cobe on Jun. 01, 2017

Even if your operation lacks an outdoor grill, the cooking technique and resulting charred flavor and appearance can be replicated using indoor kitchen equipment.

Menu

Customers' most-craved sandwiches

By Dora Meza, Lizzy Freier and Michelle Zalesny on May 31, 2017

Customers reveal which 10 chain subs spark their biggest cravings.

Menu

7 menu trends taking off

By Patricia Cobe on May 25, 2017

These food and drink trends spotted at this year's National Restaurant Association Show could power your menu in the months ahead. 

Menu

Recipe report: On-trend dishes from the NRA Show

By Patricia Cobe on May 24, 2017

Many exhibitors provided chef-prepared food samples at their booths. These are some of the on-trend recipes that the chefs shared and attendees tasted.

Operations

5 takeaways from new Chicago eateries

By Patricia Cobe on May 22, 2017

Take stock of these stealable ideas discovered during the 2017 Taste the Trends dine-around.

Menu

5 trending takes on all-day breakfast

Sponsored content from our partner Dannon Foodservice on May 19, 2017

As consumers shift their eating patterns, operators are innovating with all-day breakfast in a variety of ways.  

Menu

Recipe report: Gen Z’s most craveable foods

By Patricia Cobe on May 17, 2017

The flavors, ingredients and cuisines college students are craving today can have a large impact on current and future menu planning. These five recipes will help feed those cravings.

Menu

10 menu winners and losers at colleges

By Jill Failla and Patricia Cobe on May 16, 2017

Gen Z dominates college campuses these days, and they are tired of some of the same old offerings. Here are the menu items they’re increasingly interested in ordering—and those they’re snubbing.

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