Menu Innovations

Portion Sizes and Menu Variety Drive Lunch Traffic

Consumers regularly eat lunch away from home, and on average, it is a couple of days a week.

Mango Board Releases Guide for Menu Innovation

The National Mango Board announces the release of a new tool to inspire menu innovation, Mango Flavor Pairing Guide.

Boston's Brings Back Pizzaburger, Adds Slider Version

After last year’s incredibly positive response to the Pizzaburger’s debut, Boston’s Restaurant & Sports Bar is giving its guests something new to crave.

Firebirds Goes Bold with Bar Bites Menu

Known for its classic American cuisine infused with bold flavors, fresh herbs and spices, Firebirds Wood Fired Grill launches its new Bar Bites menu.

Guests Votes Add Tequila Cocktail to Core Menu at Melting Pot

The Melting Pot Restaurants, Inc.

Beef 'O' Brady's Slices Open New Revenue Streams

Chris Elliott wasted little time in analyzing the market when he stepped in as CEO of Beef 'O' Brady's in March of 2010.

Coco's Bakery Restaurants Redesign Core Menu

Coco’s Bakery Restaurants, Inc., a family dining restaurant with more than 100 locations on the West Coast, announced the brand has completed the redesign and rol

Artisan Cheesemaking

Making artisan cheese can sound daunting, but for many chefs and restaurateurs, the artistry, brand-building, and unparalleled taste of cheese made fresh and in-house outweigh the time, effort, and ...

Tenderizing Tough Cuts

The age-old method of simmering foods in liquid to tenderize tougher cuts of meat has made a comeback. Amid serious sous-vide fervor, some say braising fell into the shadows.

The Sous Vide Surge

Interest in sous vide—a technique in which food is vacuum-sealed in plastic bags and slow-cooked in precise water temperatures—continues to accelerate.