As this year’s local fair season kicks into full gear, here are six of the cleverest menu ideas we’ve spotted.
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...
Scaled-down sweets fill diners’ desire for variety.
Four factors behind a successful, in-house blend.
Here's how San Diego's Palomar Health plans to transform its menus to be 60% plant-based by this summer.
Here’s how operators are thinking outside the box when it comes to hot and cold cereals.
The list of limited-service chains betting on upgraded chicken sandwiches has grown again, suggesting the spotlight has shifted from better burgers to a better bird.
Restaurantgoers reveal which chains’ french fries are most likely to spark cravings.
Whether it’s to fill a need for healthy options or a convenient way for employees to grab dinner, prepared to-go meals are growing.