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Food

Food trends and recipes to keep menus fresh

Food

5 tips for driving lunch traffic

 Sponsored content from our partner Sugardale on Feb. 21, 2018

With a few strategy tweaks, menu revamps and maybe an added service or two, the midday daypart can thrive.

Food

5 grab-and-go breakfast recipes

 By Patricia Cobe on Apr. 04, 2018

Time-crunched consumers are increasingly eating breakfast on the run. Try these convenient grab-and-go recipes to help them fuel up in the morning.

Food

Sandwich shops’ signature moves

By Lauren Hallow on Jul. 31, 2017

As the make-your-own model grows synonymous with fast casuals, new sandwich spots are upgrading the handheld with elevated ingredients and chef-crafted builds.

Food

Pollo Campero feels the need to Americanize

By Restaurant Business Staff on Oct. 04, 2011

Pollo Campero, the Guatemalan fried-chicken chain, is Americanizing its menu with the addition of such familiar choices as tacos, empanadas and panini.

Food

Giving salad a fresh spin

By Restaurant Business Staff on Oct. 01, 2012

The 50-foot salad bar at Souplantation/Sweet Tomatoes is a big draw for guests who come to create customized salads. But the 125-unit chain also offers four varying “recipe” salads tossed fresh every 20 minutes in exhibition kitchens at each location. The most recent of these is the Grilled Steakhouse Salad.

Food

Making a different burger

By Patricia Cobe on Jul. 17, 2013

We sat down with Hubert Keller during the 2013 Restaurant Leadership Conference to find out how he differentiates his restaurant and his burgers.

Food

Flavors of Southeast Asia

Oct. 28, 2013

Several factors have contributed to the rise in popularity of Southeast Asian flavors, including consumer interest in bolder flavor profiles. Integrating these eclectic flavors into your menu can only help your operation and pique customer interest.

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.

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