Pamela Parseghian

When planning menus, make room for dark meat chicken, says Kathy Hayden, foodservice analyst at Mintel Menu Insights in Chicago. “I can easily see chicken drumsticks [being] as big as wings,” Hayden says. “Chicken wings used to be a thro

As more people look to eat more healthfully, vegetarian cuisine is gaining larger acceptance. This includes the sandwich category, where cheese is often the lone vegetarian alternative.

Whole-wheat and gluten-free pastas are being added to menus as diners request options that are healthier or meet their dietary restrictions. At the same time, chefs are also upgrading classic pasta dishes and introducing ethnic choices to make new noodles

With busy customers of all ages, grab-and-go might be the standard, but that doesn’t temper diners’ desire for customized orders, especially at breakfast. Operators are responding by creating made-to-order breakfasts that diners can take with

Brigham Young University, in Provo, Utah, produces 185,000 gallons of ice cream a year. Standard flavors like vanilla, cookies and cream and cookie dough sell best, but staff at the university creamery aren’t afraid to create their own, more adventu

Burgers are big business. The top 75 limited-service burger chains generated sales of more than $65 billion in 2010, according to Technomic. While the big three—McDonald’s, Burger King and Wendy’s—accounted for the majority of thos