These food and drink trends spotted at this year's National Restaurant Association Show could power your menu in the months ahead.
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.