Wood-fired ovens take the biggest slice of the pie.
What cold beverage flavors and styles will be refreshing customers this season?
Take a look at four bowls being served at noncommercial operations.
Meatless burgers, noodle-less noodles and more are being added to the menu to meet changing consumer needs.
Here's a handful of takeaways from a behind-the-scenes tour of new Chicago restaurants.
Sandwich menus are switching up to appeal to changing consumer preferences.
The university's JStreet Grill serves up a signature from-scratch veggie burger.
Operators are tapping staff and customers to uncover that authenticity starts at home.
Spring is bringing a bounty of fresh salads to the menu, despite the recent romaine lettuce scare.
Food trends may come and go, but some menu items are here to stay.