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Food

Food trends and recipes to keep menus fresh

Food

How Chick-fil-A's shift on antibiotic-free chicken signals an industry evolution

 By Lisa Jennings on Apr. 19, 2024

Chick-fil-A was a No Antibiotics Ever brand, but now its standards are more in line with KFC and others. Will consumers understand the nuanced difference?

Food

Subway is bringing back its Honey Oat Bread

 By Patricia Cobe on Apr. 18, 2024

The fast-food sandwich giant is reintroducing the bread after a four-year absence as part of yet another refresh of its menu, including a new spicy sauce and Baja Chipotle potato chips.

Food

5 secrets to leading with an impactful menu

By Patricia Cobe on Apr. 18, 2024

Inflation and increased competition mean that menus have to work harder to build traffic and sales, concluded speakers at the Restaurant Leadership Conference. Here’s how to make that happen.

Food

An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks

By Patricia Cobe on Apr. 16, 2024

Menu Talk: Pat and Bret dig into the latest food and drink news happening in the industry.

Food

Domino's gets into a New York state of mind with new pizza

By Patricia Cobe on Apr. 15, 2024

New York City built its pizza reputation on foldable slices topped with sauce and cheese. Recently, the big chains are getting in on the action and New York-style pizza is spreading across the country.

Food

Einstein Bros. Bagels taps maple for new breakfast sandwich

By Patricia Cobe on Apr. 15, 2024

The fast-casual bagel chain's Maplehouse Egg Sandwich launches Wednesday for a limited run.

Food

Menus spring into action at Newk's, Fogo de Chao and True Food Kitchen

By Patricia Cobe on Apr. 11, 2024

Taste Tracker: BWW adds a sauce to go; a snack and dip launches at Bojangles; strawberries top a sundae at Haagen-Dazs; and Potbelly kicks up the spice.

Food

These 8 trends are moving menus forward around the world

By Patricia Cobe on Apr. 10, 2024

Future Menus 2024 identifies the top forces shaping today’s global food scene to push chefs ahead of the culinary curve.

Food

Pepe Moncayo's food at Cranes in Washington, D.C., reflects the sum of his experience

By Bret Thorn and Patricia Cobe on Apr. 09, 2024

Menu Talk: The Catalonian chef spent a decade in Singapore but also fell in love with Japanese food before opening his restaurant.

Food

Matchbox lowers menu prices to get back to the concept's roots

By Patricia Cobe on Apr. 08, 2024

A value proposition is core to this metro Washington, D.C.-based casual-dining concept, and the new menu builds guest volume with affordable, chef-inspired food.

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