Operators in every segment are meeting the customization demand by providing a variety of ingredients so customers can create bowl meals geared to their taste buds.
Exploring underutilized cuts of beef, pork and lamb can yield both economic and flavor rewards. Many of these less-familiar cuts are lower in cost.
The earliest local produce is arriving to freshen up menus. So the timing is right to incorporate some spring produce into the lineup, starting with these recipes.
The majority of consumers (57%) eat a burger at least weekly How do you make a burger craveable? Start with signature touches, like these recipes do here.
Call them downsized entrees, appetizers or tapas, small plates are not going out of style anytime soon. Click through for that recipe and four others.
March 14 has been designated Pi Day to recognize its numerical relationship to pi—the digits in the date, 3.14, are the same as the first three digits in pi.
To perk up customers’ palates and inspire a kitchen staff bored with winter ingredients, add a spicy dish or two to the lineup.
The demand for seafood skyrockets during Lent. These seafood recipes can easily be added to the rotation now, but may prove popular enough to stay on the menu.
Celebrations surrounding Mardi Gras end on the Tuesday before Ash Wednesday—a day that goes by several names, including Fat Tuesday, Shrove Tuesday and Pancake Tuesday....
Color the menu red for Valentine’s Day with sweets and savories that broadcast the holiday’s signature hue.