Sandwiches go global

Looking to spice up the sandwich menu as demand for to-go items continues? Consider these internationally influenced varieties.


Why customers branch out

See diners’ top reasons for giving new items a try.

Here's what K-12 operators across the country are serving up.

Iced tea is the most popular beverage at lunch.

Recent research may offer a salve for what ails employers.

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

These ingredients and flavors could be poised to trickle down to noncommercial.

See what recent research shows about this dining set.

In the first episode of "Menu Feed," Senior Editor Patricia Cobe chats with Jeff Hanak, vice president of culinary for Chili’s Grill & Bar, and Jay Miller, director of product development and corporate chef for Firehouse Subs.

At the end of the study, around 12% of the students who ate breakfast in the classroom had a BMI in the obesity range, compared to 4% of students who ate breakfast in the cafeteria.

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