Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 79
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3 breakout burger flavors

What will be the breakout burger ingredients of 2017—those that can help power LTO sales and help operators shape craveable menus? Here's a look at three making a splash.

Menu

Recipe report: Seafood dishes for Lent

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.

The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.

While customization is an expectation for many of today’s diners, younger customers seem to prefer self-serve bars over made-to-order items.

Operators are giving food scraps and rejects a second life on menus.

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.

Operators are crafting menus and service styles that take the boring out of breakfast.

Color the menu red for Valentine’s Day with sweets and savories that broadcast the holiday’s signature hue. 

While many operators are gearing up for Super Bowl Sunday next month, others might want to jumpstart the weekend by celebrating National Homemade Soup Day on Feb. 4.

To menu 2017's top trends, no foodservice kitchen should be without these items.

The recipes here include new takes on two favorites—guacamole and chicken wings—along with a few surprises that are sure to win points with hungry fans. 

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.

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